i knew i had to make these the moment i saw them…i guess this is the definition of love at first sight.
the minute i saw them i knew they were worth trying out. reading the recipe for the first time it looked, ridiculously simple, something unbelievable, too easy, too good to be true, with the promise of bold and daring tastes.
spiedini alla Romana will speak for me. from Mario Batali, Molto Italiano, 2005.
1 loaf day old Italian bread cut into 2-inch thick slices and then in two 2-inch cubes
1 pound fresh buffalo mozzarella, cut into 2-inch cubes
1 & 1/2 cups extra virgin olive oil
3 large eggs
8 salt-packed anchovies, filleted, rinsed, and chopped in two 1/8 inch pieces
1/4 cup finely chopped Italian parsley
16 short bamboo skewers
thread 3 cubes of bread and 2 cubes of cheese onto each skewer, beginning and ending with bread, and sandwiching the cheese tightly between the bread cubes. set aside.
in a large deep heavy-bottomed skillet, heat 1 cup of the olive oil over high heat until almost smoking. meanwhile, lightly beat the eggs in a large shallow bowl.
working in batches, dip each skewer in the eggs, turning to coat, then lift out, letting the excess drip off, and add to the oil. cook, turning occasionally, until light golden brown on all sides, about 5 minutes.
transfer the skewers to a plate lined with paper towels to drain.
in a small saucepan, combine the remaining 1/2 cup olive oil and the anchovies and bring to a boil over low heat, stirring until the anchovies have fallen apart. remove from the heat and stir in the parsley. transfer the spiedini to a platter or individual plates, pour the oil over them, and serve.