Prep 15 mins
Cook 45 mins
Spiedini alla Romana Wonderful sandwiches on skewers. Good for antipasto or just snacks. The first 8 ingredients are for the sandwiches. The last ingredients are for a sauce to go alongside the sandwiches.
- 16 slices whole wheat bread, toasted lightly
- 1 1⁄2 lbs fresh mozzarella cheese, drained and sliced
- 1 quart vegetable oil, for frying
- 4 large eggs
- 1⁄4 cup milk
- 1 teaspoon salt
- ground black pepper
- 1 cup all-purpose flour
- 5 tablespoons olive oil
- 4 garlic cloves, peeled and crushed
- 8 anchovy fillets
- 3 tablespoons small capers, drained
- 3 tablespoons lemon juice
- 1⁄3 cup dry white wine
- 1⁄4 cup chicken stock
- 2 tablespoons chopped parsley
- Preheat oven to lowest setting.
- Combine eggs, milk, salt and pepper in a shallow 9x9 baking dish.
- Beat until well mixed and set aside.
- Place flour in another shallow pan and set aside.
- Trim crusts off bread slices.
- Using 8 slices of bread, make a stacked sandwich, fitting the mozzarella between slices.
- Imagine the stack divided into 4 equal quadrants.
- Stick a sturdy skewer right through the center of each one of the quadrants.
- Using a serrate-edge knife, cut the stack downwards, so there are 4 separate stacks with a skewer through the center of each.Repeat with the remaining bread slices and cheese.
- Pour enough oil into a heavy pan to reach 1 1/2 inches deep.
- Bring oil up to 350 degrees.
- Line a baking sheet with several layers of paper towels.
- Dredge each skewered sandwich in the flour, to coat lightly.
- Dip each skewer sandwich in the egg mixture and allow to drain briefly.
- Don't soak the bread till it's soggy, just lightly coat.
- Place skewers in oil, frying and turning with tongs until golden brown and crusty, about 4 minutes a side.
- Repeat as necessary until all skewers are cooked.
- Set all aside on paper towels to drain.
- Heat olive oil and garlic in a heavy pan over medium heat until garlic is golden.
- DO NOT OVERCOOK the garlic as it will become bitter.
- Stir anchovies into oil until they dissolve.
- Add capers and cook until they begin to sizzle.
- Add lemon juice and white wine.
- Bring all to a vigorous boil and add the stock.
- Boil until thickened slightly, about 3 minutes.
- Stir in the parsley and remove from heat.
- Plate the sandwiches, 2 to a plate.
- Remove the skewers if desired.
- Serve the sauce in bowls on the side or poured around the sandwiches on the plate.
This was excellent! Had it many times in restaurants but never tried it at home. If you like anchovies you'll like this too. Thanks!