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Sandwich di mozzarella dorata

Ingredients

For the sandwich di mozzarella
For the curly endive salad

Preparation method

  1. 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.)

  2. 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.

  3. Remove the courgettes from the pan and set aside to drain on kitchen paper.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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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This recipe is from...

Saturday Kitchen 08/05/2010 bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 4 October

James Martin presents, with guest chefs Matt Gillan and Ching-He Huang.

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