Spedini alla Romana 4 slices of white bread 4 slices of prosciuto 4 slices of mozzarella cheese flour for dredging 2 large eggs beaten vegetable oil 4 anchovy filets 2 tablespoons of butter Serves 4 1.      Place one slice of bread on working surface, then place 2 slices of prosciutto and 2 slices of mozzarella on top of bread and then place another slice of bread on top. 2.      Trim the crusts, cut in half forming 2 rectangles and place 2 toothpicks through each of the rectangular sandwiches to hold together. Repeat using other 2 slices of bread, mozzarella, and prosciuto. 3.      Dredge each spedini in flour then dip in egg, covering all sides. 4.      Heat about 3 inches of vegetable oil in a large saute pan over high heat. 5.      Place spedini in pan and fry on both sides until brown. 6.      Place spedini in serving plates and remove the toothpicks. 7.      Melt 2 tablespoons of butter in a sauté pan over medium heat. 8.      Add anchovy filets and sautee until anchovies are heated through. 9.      Pour anchovy sauce over spedini and serve. ©2004 Torre Enterprises, LLC. All rights reserved.