Captain Morgan
Chef Extraordinaire
I just got a recipe from Mario Batali, haven't tried it yet, but I think it looks great...might do it today. Mozzerella in Carozza (basically kicked up grilled cheese sammies.
2 pounds of fresh mozzerella (he used a buffalo type)
16 half inch thick slices firm white sandwich bread
4 large eggs
1 cup milk
2 teaspoons fresh thyme leaves
2 teaspoons salt
grating of nutmeg
1/2 cup evoo
4 tblspnns unsalted butter
cut mozzarella into 8 equally thick rectangular slices, each about 3 x 4 inches
Put the mozz between two slices of bread and trim each sandwich into a perfect
4 inch square.
Whisk together eggs, milk, thyme, salt and nutmeg in a wide shallow bowl.
Heat 2 tblspns oil over meadium high heat in a non stick sautee pan.
When oil smokes, add 1 tblspn butter. When it's melted, dip 2 sandwiches into egg mixture, turn to coat, and add to pan.
Flip sandwhiches when golden brown on first side, about 2 minutes, and cook till golden brown on the other side.
2 pounds of fresh mozzerella (he used a buffalo type)
16 half inch thick slices firm white sandwich bread
4 large eggs
1 cup milk
2 teaspoons fresh thyme leaves
2 teaspoons salt
grating of nutmeg
1/2 cup evoo
4 tblspnns unsalted butter
cut mozzarella into 8 equally thick rectangular slices, each about 3 x 4 inches
Put the mozz between two slices of bread and trim each sandwich into a perfect
4 inch square.
Whisk together eggs, milk, thyme, salt and nutmeg in a wide shallow bowl.
Heat 2 tblspns oil over meadium high heat in a non stick sautee pan.
When oil smokes, add 1 tblspn butter. When it's melted, dip 2 sandwiches into egg mixture, turn to coat, and add to pan.
Flip sandwhiches when golden brown on first side, about 2 minutes, and cook till golden brown on the other side.