serves
4
prep
30 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 8 large thick slices of brioche bread or plain white bread
- 200 g wood-smoked mozzarella
- 80 g mastro cheese, grated (see Note)
- 8 anchovy fillets
- 8 thin slices Prosciutto di Parma
- 5 eggs, preferably free range
- 50 ml milk
- 100 g plain flour
- 300 g breadcrumbs
- 1L vegetable oil
Chilling time: 30 minutes.
Instructions
- Thinly slice the mozzarella (about 5 mm thick). Lay mozzarella slices onto a paper towel and pat dry.
- Lay 4 slices of bread onto a chopping board. Lay 1 slice of prosciutto on each slice, then mozzarella, then 2 anchovies and last cover with Mastro cheese. Cover with remaining slices of bread and press gently but very well with your hands. Gently, use a serrated knife to cut the crusts off, then cut into 2 triangles.
- Whisk the egg and milk in a bowl.
- Crumb bread pieces by starting with flour, then egg mix then breadcrumb.
- Rest in the fridge for 30 minutes, then crumb again but this time only with egg and breadcrumb.
- Bring oil to 170°C then fry 4 pieces at a time until golden. Turn them around constantly till ready.
- Serve with a side salad (optional) and/or chilli jam, and eat immediately.
Note
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
