4 tbsp olive oil
1 garlic clove, peeled, left whole
180g/6¼oz courgettes, finely diced
salt and freshly ground black pepper
1 tbsp chopped fresh flatleaf parsley
4 free-range eggs
25g/1oz butter, melted
2 tbsp milk
2 tbsp grated parmesan cheese
4 cherry tomatoes, finely chopped
50g/2oz plain flour
400g hard mozzarella, cut into 8 x ½cm/¼in thick slices
400g/14¼oz dried breadcrumbs
1 tbsp chopped fresh parsley
sea salt flakes
For the sandwich di mozzarella, heat two tablespoons of the oil in a frying pan, add the garlic, fry for 30 seconds, then remove from the pan. (Do not let the garlic burn.)
Add the courgettes and season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until softened, then stir in the parsley.
Remove the courgettes from the pan and set aside to drain on kitchen paper.
Whisk two of the eggs, the butter and milk together in a bowl and season, to taste, with salt and freshly ground black pepper. Stir in the parmesan cheese.
Heat a frying pan and fry the egg mixture for 1-2 minutes, or until it begins to scramble, add the cooked courgettes and the cherry tomatoes and then remove the pan from the heat.
Sprinkle the flour onto a plate and dredge the mozzarella slices in the flour. Place four of the mozzarella slices onto a chopping board and top each slice with some of the egg mixture, ensuring that it does not go over the edge. Top with the other mozzarella slices and press together.
Whisk the remaining two eggs in a bowl and sprinkle the breadcrumbs onto a plate. Dip the mozzarella sandwiches into the egg, then into the breadcrumbs; then repeat the process.
Heat the remaining olive oil in a frying pan and fry the sandwiches for 1-2 minutes on each side, or until golden-brown. Remove the sandwiches from the pan and set aside to drain on kitchen paper.
For the curly endive salad, whisk the olive oil and lemon juice together in a small bowl and season, to taste, with salt and freshly ground black pepper. Mix the salad dressing and salad leaves together in a large bowl.
To serve, divide the salad among four serving plates and place the sandwich di mozzarella alongside. Sprinkle over the parsley and se salt flakes.
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James Martin presents with help from chefs Paul Ainsworth and Florence Knight.