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Ingredients
For the sauce
1kg/2 ¼lb tomatoes
1 tbsp olive oil
1 medium onion
2 cloves garlic
½ tsp oregano
9 fresh basil leaves
55g/2oz fresh rocket leaves
For the mozzarella
8 slices of white bread, thinly sliced
200g/7oz buffalo mozzarella
2 medium eggs
125ml/4fl oz milk
6 tbsp plain flour
Method
1. Dice the tomatoes.
2. Heat the olive oil in a pan and fry the onion and garlic in the pan for 4-5
minutes.
3. Add the tomatoes and bring to the boil. Add the oregano and reduce the heat
and cook for 25-30 minutes. Halfway through the cooking add the basil leaves.
4. Season and blend to a sauce. Pass through a sieve and leave to one side
5. To make the mozzarella, cut the crusts off the bread and cut into slightly
larger discs than the mozzarella slices.
6. Slice the mozzarella into into four thick slices about 1cm/0.5in thick.
7. Beat the eggs lightly and season with salt and pepper.
8. Dip the slices of the bread on one side into the milk and then place a slice
of the mozzarella on the dry side.
9. Season the mozzarella and make a sandwich with the other slice of bread,
milk-soaked side on the outside.
10. Dust the sandwich with flour and then soak into the beaten egg.
11. Deep fry the sandwich in a hot fryer until golden coloured and crisp on the
outside.
12. Drain on to kitchen paper and place the hot sauce on the plate, place two of
the slices in the middle and serve. |
