RGFE

Directions

To make the jam, remove the peeled whole tomatoes from the can, halve them vertically and remove the seeds. Coarsely chop the tomatoes and add them to the sugar. At this point, leave to rest for 1 hour. When ready to proceed, place everything in a pan on the hob and bring to the boil. Add the glucose, then lower the heat and cook for about an hour and a half over low heat. When cooked, (the mixture should look like a jam) add the orange peel and pot the tomato in the previously sterilized jars. Store in a cool, dry place, and once a jar has been opened, refrigerate and consume rapidly.

To make the mozzarella ‘in carrozza’, cut the stale bread into slices about 1.5cm thick and remove the crusts. In a bowl, beat the eggs, milk, salt and freshly ground pepper. Cut the mozzarella/fiordilatte into 1cm-thick slices. Arrange the mozzarella slices on 6 slices of bread. Top with the remaining slices of bread and then coat these sandwiches in the flour: flour the sides of the sandwiches very well so it acts as a glue when you moisten it later to prevent the filling from leaking out during frying. When you have finished flouring all the sandwiches, dip them in the egg and milk mixture, immersing them for a few seconds to soak them well. In the meantime, heat the oil to 170°C; Fry 3-4 sandwiches in the oil at a time for about 2 minutes on each side until they are golden brown.  Remove them to drain on a plate lined with paper towels, season with salt and pepper and serve them still hot, with the tomato jam on the side and basil or baby leaves to garnish.