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Spiedini with Anchovy & Caper Sauce




Source of Recipe


UNKNOWN


List of Ingredients




8 Slices good quality (not wonder) sandwich bread
1 lb. Fresh mozzarella sliced ¼ inch thick
Vegetable oil
4 eggs
¼ cup milk
1 cup A.P. flour
salt & pepper

Recipe



Make sandwiches layering mozzarella and bread alternately. Cheese should not overhang bread. Press down slightly to compact. Skewer bread with 4 skewers, dividing into 4 small sandwiches. Trim off crust and cut into quarters.

Mix eggs, milk and salt & pepper together.

Dip skewers into flour, shake off excess and dip into egg mixture to coat, don't soak.

Heat oil to 350 F. Fry skewers until golden brown and drain on paper towels.

Serve with sauce.
Sauce:
3 Tbsp. Olive oil
4 crushed garlic cloves
4 Anchovy fillets
2 Tbsp. Capers
2 Tbsp. Lemon juice
2 oz. White wine
¼ cup chicken stock
1 Tbsp. Chopped parsley

Heat olive oil with garlic cloves over moderate heat until garlic turns golden brown.

Add anchovies and crush into oil until dissolved.

Add capers, cook 30 seconds. Add wine & lemon juice. Bring to boil.

Add stock and cook until slightly thickened. Add parsley & pour over Spiedini.