Mozzarella In Carrozza Nigella Lawson Recipes

Steps:

• Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal.
• (One of the advantages of soft white bread is that it is easily smushed together.) Pour the milk into one soup bowl, the flour into another, and beat the egg with salt and pepper in another.
• Warm the oil in a frying pan over medium heat.
• Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg.
• Fry in hot oil on each side till crisp and golden and remove to a paper towel.
• Cut in half and apply to face.

Steps:

• Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
• In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.
• In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
• Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
• Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Remove the sauce from the heat and stir in the basil and parsley.

Steps:

• Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. (One of the advantages of soft white bread is that it easily smushed together.) Pour the milk in to 1 soup bowl, the flour into another, and beat the egg with salt and pepper in another. Warm the oil in the frying pan over medium heat. Dunk the sandwiches briefly, 1 by 1, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side until crisp and golden and remove to a paper towel. Cut in half and apply to face.

Steps:

• In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
• Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
• Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
• In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.