These little snacks are great for antipasti for an Italian dinner. If you eat them hot, they’ll just melt in your mouth. Lovely, not particularly healthy though. Sigh. This will make about 18 little mozzarella fingers, which will feed about 4-6 people.
1 uncut square loaf (it’s better if it’s a little stale, or an Italian coarse bread)
6 anchovy fillets
4 tablespoon tomato passata
4 buffalo mozzarella
1 cup milk
1 cup plain flour
salt & pepper
vegetable oil (for frying)
Mash the anchovy fillets with the tomato passata in a pestle & mortar and set aside.
Pour the milk into a bowl and set aside.
Season the flour in a bowl with salt & pepper and set aside.
Beat the eggs lightly in a bowl and set aside.
Cut the loaf into 12 equal slices of about 1cm wide. Lay six slices out on your work surface then spread a little of the anchovy paste like butter on each slice reaching the edges. Cut the mozarella into 1cm wide slices and arrange on the bread so there are no gaps. leave 1/2 cm around the edges. Place another slice of bread on top of each and press down gently. Cut off the crusts, then cut each slice into three equal fingers. Repeat this for the remaining sandwiches.
You can do this in advance and when you’re ready to eat, do the following.
Heat about 1 cm of oil in a pan. When it’s hot, quickly dip a sandwich finger into the milk, then into the flour, then into the egg – leave for a few seconds then scoop out. Place into the hot oil fry turning once until both sides are golden (about 2 minutes). When it’s ready drain on waiting paper towels.
While one is frying dip the next… By the end of the process you’ll have down to a fine art. Or, like me, be covered in flour, eggs and one or two burns.
Great with Aoli or a caper and vinegar dressing.