Ingredients
For anchovy sauce
- 1 stick unsalted butter, cut into pieces
- 4 flat anchovy fillets, finely chopped
- 2 tablespoons drained capers, coarsely chopped
- 2 teaspoons fresh lemon juice
- 2 tablespoons finely chopped flat-leaf parsley
For mozzarella in carrozza
- 1 (1-lb) Italian loaf such as pane di casa (5 inches wide)
- 1 (1-lb) ball salted fresh mozzarella, cut into 6 (1/4-inch-thick) slices
- 1 cup plus 3 Tbsp whole milk, divided
- 1 cup fine dry bread crumbs
- 4 large eggs
- About 3 cups olive or vegetable oil
Description
Miraglia Eriquez’s Aunt Dottie Loved This Indulgent Appetizer, Which Was Served At Her Favorite Italian-American Restaurants.
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