Sandwich Di Mozzarella Dorata
Indulge in a delightful Italian-inspired dish that combines crispy mozzarella-filled sandwiches with a refreshing curly endive salad dressed in a zesty vinaigrette. This recipe offers a perfect blend of crunchy, cheesy goodness and vibrant leafy greens, making it a satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- 4 tbsp olive oil
- 1 garlic
- 180g/6¼oz courgettes
- salt and freshly ground black pepper
- 1 tbsp chopped fresh flatleaf parsley
- 4 free-range eggs
- 25g/1oz butter
- 2 tbsp milk
- 2 tbsp grated parmesan
- 4 cherry tomatoes
- 50g/2oz plain flour
- 400g hard mozzarella
- 400g/14¼oz dried breadcrumbs
- 1 tbsp chopped fresh parsley
- sea salt
- 1 curly endive lettuce
- 3 tbsp olive oil
- 1 lemon
- salt and freshly ground black pepper
Instructions
- For the sandwich di mozzarella, heat two tablespoons of the oil in a frying pan, add the garlic, fry for 30 seconds, then remove from the pan. (Do not let the garlic burn.)
- Add the courgettes and season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until softened, then stir in the parsley.
- Remove the courgettes from the pan and set aside to drain on kitchen paper.
- Whisk two of the eggs, the butter and milk together in a bowl and season, to taste, with salt and freshly ground black pepper. Stir in the parmesan cheese.
- Heat a frying pan and fry the egg mixture for 1-2 minutes, or until it begins to scramble, add the cooked courgettes and the cherry tomatoes and then remove the pan from the heat.
- Sprinkle the flour onto a plate and dredge the mozzarella slices in the flour. Place four of the mozzarella slices onto a chopping board and top each slice with some of the egg mixture, ensuring that it does not go over the edge. Top with the other mozzarella slices and press together.
- Whisk the remaining two eggs in a bowl and sprinkle the breadcrumbs onto a plate. Dip the mozzarella sandwiches into the egg, then into the breadcrumbs; then repeat the process.
- Heat the remaining olive oil in a frying pan and fry the sandwiches for 1-2 minutes on each side, or until golden-brown. Remove the sandwiches from the pan and set aside to drain on kitchen paper.
- For the curly endive salad, whisk the olive oil and lemon juice together in a small bowl and season, to taste, with salt and freshly ground black pepper. Mix the salad dressing and salad leaves together in a large bowl.
- To serve, divide the salad among four serving plates and place the sandwich di mozzarella alongside. Sprinkle over the parsley and se salt flakes.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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