Mozzarella in Carrozza
1 ball Buffalo mozzarella
8 slices Italian bread
4 filet of salted anchovy
1tsp bottarga (optional)
1tsp chopped oregano
to taste salt and pepper
1c olive oil
Cut off the crust of the bread. On 4 slices of bread place 2 pieces of mozzarella, leaving some space around each bread slice. Sprinkle with
bottarga, oregano, salt and pepper and chopped anchovies.
Sandwich together all bread and mozzarella slices. Dip the edges in milk and pinch firmly together.
Beat the eggs in a bowl and soak each sandwich to absorb the eggs for 3 minutes. Dip each side of the sandwich lightly in flour. Shake off excess.
Heat oil in a large skillet over medium heat. Fry sandwich until golden on both sides. Place on paper towels and serve immediately.