- 300g Mozzarella di Bufala Campana DOP (buffalo mozzarella)
- 3 eggs
- 8 slices of white sandwich bread
- 120 ml whole-fat milk
- 900 ml extra virgin olive oil, for frying – keep 40 ml aside for the tomato sauce
- 1 pinch of freshly ground black pepper
- 120g flour
- 200g canned whole peeled tomatoes, chopped roughly
- 1 clove of garlic
Cut the crusts off the white bread slices with a sharp knife. Cut the Mozzarella di Bufala Campana DOP into 4 medium-thick slices and place them on 4 of the bread slices, making sure that they do not spread over the sides, and then cover each with a slice of bread to make a sandwich; press them firmly.
Cut each mozzarella sandwich into two strips. Put the flour onto a plate and beat the three eggs in a bowl with the milk, salt and ground pepper. Dip the strips first in the flour, making sure the sides are well-coated, and then in the egg mixture; this will form a seal so that the mozzarella doesn’t leak during frying. Repeat until you have coated all the strips.
Meanwhile heat the oil in a deep frying pan and when it is hot, deep fry the sandwiches until they are golden-brown on all sides. Then drain the fried sandwiches in a stainless steel basket or on paper towels.
To make the sauce, put about 40 ml extra virgin olive oil in a frying pan, sauté the garlic until golden and then add the tomatoes, salt and cook gently for about 8-10 minutes.