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4 slices of white bread 4 slices of prosciutto 4 slices of mozzarella cheese flour for dredging 2 large eggs beaten vegetable oil 4 anchovy filets 2 tablespoons of butter Serves 2 |
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| 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 remaining 1/4 cup of olive oil in large saute pan over medium heat. 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. | |
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