Spedini Alla Romana
15th January 2020
Spedini Alla Romana
Serves 2
4 slices good Italian bread
4 slices of prosciutto
4 slices of mozzarella cheese
flour for dredging
2 large eggs beaten
1/2 cup oil cooking in
Anchovy Caper Sauce:
~ 1/4 cup olive oil or less
~ 1 can flat anchovies
~ 3 cloves garlic, sliced
~ 2 tbsp capers
~ 2 tbsp butter
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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.
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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.
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Dredge each spedini in flour then dip in egg, covering all sides.
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Heat oil in saute pan over medium heat.
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Place spedini in pan and fry on both sides until brown.
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Place spedini in serving plates and remove the toothpicks.
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In a separate skillet, heat the anchovies, oil and garlic and stir to break up anchovies. Cook about 4 minutes and turn flame off burner.
Add your butter and capers to the garlic and anchovy mixture.
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Pour anchovy sauce over spedini and serve.
