Spedini Alla Romana

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

 

  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 oil in  saute pan over medium heat.

  5. Place spedini in pan and fry on both sides until brown.

  6. Place spedini in serving plates and remove the toothpicks.

  7. 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.

  8. Pour anchovy sauce over spedini and serve.

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