MOZARELLA IN CAROZZA CON PESTO (FRIED MOZARELLA SANDWICH WITH PESTO)
Toscana, Ketchup
vegetarian
main course
medium
Cettina Vicenzino
Ingredients for 4 persons
FOR THE PESTO
- 2 pots of basil (approx. 25 g basil leaves)
- 1 large pinch of coarse sea salt
- 2 tbsp extra virgin olive oil
- 40 g grated Parmesan
- 1 tbsp TOMAMI Toscana
- freshly ground black pepper
FOR THE SANDWICHES
- 8 slices of toast
- 2 mozzarella balls
- 80 g breadcrumbs
- 2 eggs (size M)
- 1 tsp TOMAMI #1
- sea salt
- freshly ground black pepper
- frying oil
- Tomami Ketchup
Preparation
Pluck the leaves from the basil sprigs, put them in a sieve, rinse briefly under cold running water and pat dry. Put the basil leaves and the coarse salt in a mortar and crush the leaves until creamy using a rotating motion. Then add the cheese and mix in using a rotating motion. Gradually add the oil and stir in as well. Season with TOMAMI Toscana and freshly ground black pepper.
Spread the pesto on 4 slices of toast. Cut the mozzarella into slices, pat dry with kitchen paper and cover the four pieces of toast with it. Make sure that the mozzarella does not go over the edge. Place another slice of toast on the mozzarella.
Beat the eggs with TOMAMI #1, freshly ground black pepper and a little salt if necessary.
Put the breadcrumbs in a flat plate.
First dip the toast in the eggs, then roll in breadcrumbs and then press the edges together firmly.
Heat the frying oil in a high-sided pan and fry the mozzarella sandwiches (no more than two at a time) until golden brown. Drain the finished mozzarella sandwiches on kitchen paper and serve while still hot with TOMAMI Ketchup.
