View this email in your browser

Here’s a thought for you…

If we all just agreed that tomorrow should be a bank holiday then it would be a bank holiday. It would only take a bit of belief and team effort. I’m sure we could do it.

If you’re feeling a bit lethargic after the long weekend then this week’s recipe is here to pick you up, drag you into the kitchen, and slap you around the face with fried goodness.

We’re doing mozzarella ‘in carrozza’. An incredible cheesy sando that oozes more style and substance than an Ocean's Eleven Brad Pitt.

This week’s album: 
Nevermind by Nirvana

My older brother showed me this one at an early age and I was initially intrigued by the iconic album cover. Considered one of the best albums ever made - having seemingly come out of nowhere after a relatively uninspiring debut album - it’s full of so many great tracks.

Sultry sandos

Mozzarella ‘in carrozza’ originates from the southern Italian region of Campania (where the best mozzarella is made), and is another example of ‘cucina povera’ (which aims to use up every ingredient and reduce waste).

Leftover from the previous day’s lunch, bread and mozzarella is combined into little breadcrumbed parcels and then fried until the centre is piping hot and wonderfully oozing.

‘In carrozza’ translates to ‘in carriage’ and supposedly refers to the moment you pull a parcel apart and see melted stringy mozzarella which looks like the reins of a horse and carriage. You really can’t make this stuff up.

This week you only need six simple ingredients but it’s amazing what you’ll create.

Using mozzarella that isn’t really fresh actually works best here as it will have lost some of its natural water content (making it more suitable for melting).

Looking for more deep-fried goodness? Try the above panzerotti.

What you need

The below serves 2. It takes 15 mins to prep (plus 15 mins resting time) and 5 mins to cook.

6 slices of white bread
250g mozzarella
3 eggs
50g plain flour
150g breadcrumbs
300ml vegetable oil
Sea salt & black pepper

Ready, steady, cook

1. Slice the mozzarella into 1cm slices. Lay onto kitchen paper, then cover with more paper. Gently press down on each slice to remove any excess liquid.

2. Lay out the slices of bread. Divide the mozzarella between three of the slices. Season with a little salt and pepper, then top with the remaining bread.

3. Press down on each sandwich so that the bread and mozzarella start to stick to each other. Use a sharp knife to cut the crusts off, then cut each sandwich into four equal triangles.

NOTE: when cutting the crusts off, push down firmly with the knife in one go (rather than using a sawing motion). This helps seal the sandwiches together.

4. Crack the eggs into a bowl and whisk firmly with a good pinch of salt until the eggs are completely broken down. Add the flour and breadcrumbs to two separate bowls.

5. Dip each triangle into the flour, followed by the egg (making sure to drain any excess egg), then the breadcrumbs. Set aside on a baking tray.  At each stage, make sure your triangles are well coated.

Now dip each piece into the egg again, and then the breadcrumbs, to create an extra secure coating. (Flour isn’t needed for this second go.) Now place everything on a baking tray and transfer to the fridge for 15 mins.

6. Meanwhile, heat up the vegetable oil in a frying pan. We want the oil to be 170°c/180°c. If you don’t have a thermometer then you can use the end of a wooden spoon to check whether the oil is hot enough (when at the correct temp, bubbles will start to form around the spoon).

7. Carefully add a few triangles to the hot oil. Fry for 45 seconds before carefully turning over and frying for another 45. Remove from the oil using a slotted spoon or spider then, to drain the excess oil, transfer to a tray lined with kitchen paper.

Repeat the process until all the pieces have been fried. Leave to rest for a brief moment before getting stuck in.

Final thought

These delicious morsels can be eaten as a snack or served as a starter. They're easily customisable too. Try adding in ham, anchovies or sun dried tomatoes and fresh basil. You could also serve them with pesto or a slow-cooked tomato sauce.

Speak next week.


Painting a pretty picture? 

Tag your dishes with #eatmywordslondon, or hit reply to this email with a photo.


This email was sent to <<Email Address>>
why did I get this?    unsubscribe from this list    update subscription preferences
Eat My Words · Kew Gardens · Kew, TW9 · United Kingdom

Email Marketing Powered by Mailchimp