Mozzarella In Carrozza With Anchovy

Preparation:

Preparation: Remove the crust from the bread: give each slice the shape of a slightly smaller square. Cut the mozzarella into thick slices the size of the bread: make sure they do not overflow. Transfer them to absorbent paper so that they lose as much of the buttermilk as possible. Arrange the mozzarella, anchovy and a pinch of oregano between two slices of bread. Press the edges, trying to seal them. Beat the eggs in a bowl with a pinch of salt, pass the sandwiches evenly in the beaten egg, including the edges. Wait a few minutes for the bread to absorb the mixture, then roll the toast in the breadcrumbs. Fry the mozzarella "sandwiches", a few at a time, in the hot oil, leaving them to brown well on both sides. Transfer them to absorbent paper and serve immediately.