Mozzarella in carrozza

Ingredients

• 1 ball fresh buffalo mozzarella
• 1 tin good-quality anchovies (see Note)
• 1 garlic clove, roughly chopped
• ½ tsp rosemary leaves, roughly chopped
• 1 lemon, finely zested
• A pinch red chilli flakes
• 4 slices sourdough bread
• Olive oil, for cooking
• Green salad, heirloom tomatoes, to serve (optional)

Instructions

1. Thickly slice the mozzarella, then place onto a paper-towel lined plate to remove any excess liquid.
2. Pound the anchovies in a mortar and pestle with the garlic, rosemary, lemon zest and chilli flakes to a coarse paste. Add a small drizzle of the anchovy oil to make the mixture spreadable.
3. Heat a drizzle of olive oil in a large frying pan over medium heat. Spread the anchovy mixture onto two slices of the bread, then top with the sliced mozzarella and remaining bread to make two sandwiches.
4. Pan-fry the sandwiches for 3-5 minutes per side, or until crisp and golden and the cheese has melted. Remove from the pan and cut in half. Serve with a green salad and heirloom tomatoes on the side, if you like.

Note

We used Ortiz anchovies.

Photography by Jiwon Kim.

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