Ingredients

For the Spiedini
16 slices whole-wheat bread, toasted lightly
1½ pounds Buffalo mozzarella or any freshly made mozzarella, sliced 1/4-inch thick
1 quart vegetable oil, or as needed
4 large eggs
¼ cup milk
1 teaspoon salt
pinch of ground black pepper
1 cup all-purpose flour

For the Sauce
5 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
8 anchovy fillets, chopped coarsely
3 tablespoons small capers in brine, drained
3 tablespoons fresh lemon juice
⅓ cup dry white wine
¼ cup vegetable stock or water
2 tablespoons fresh Italian parsley, chopped

Description

We Made This Dish At Ristorante Buonavia In The Early 1970's With White Bread. Now I Find I Like The Flavor And Texture Of Wheat Bread, And I Like It Even More If The Bread Is Lightly Toasted Before You Put The Sandwiches Together. Vegetable Stock Is Nice

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