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Ingredientes
- 1/2 c. extra virgin olive oil plus
- 2 tsp extra virgin olive oil for frying
- Â Â Vegetable oil for frying
- 8 slc whole wheat bread lightly toasted
- 14 slc fresh mozzarella cheese sliced 1/4" thick
- 4 lrg Large eggs well beaten
- 1/4 c. lowfat milk
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. all-purpose flour for dredging
- 4 x garlic cloves crushed
- 6 x anchovy fillets cut into pcs
- 1/2 c. dry white wine
- Â Â Juice of 1 lemon
- 2 Tbsp. liquid removed small capers in brine
- 2 Tbsp. minced fresh flat-leaf parsley
- Â Â Fresh flat-leaf parsley sprigs for garnish
Direcciones
- Heat oven to 200 degrees. In a large skillet, heat 1/2 c. extra virgin olive oil and sufficient vegetable oil to reach a depth of 1 inch.
- Meanwhile, prepare the sandwiches: Place 1 slice of bread on work surface. Top with 2 slices mozzarella. Cover with a second slice of bread. Repeat with remaining bread and cheese to make a four-layer sandwich. Place a 10-inch skewer through the center of each sandwich quarter. With a serrated knife, gently remove the crusts and throw away. Cut sandwich between skewers into four equal quarters.
- Combine Large eggs, lowfat milk, salt, and pepper. Whisk, and pour into a shallow baking dish. Dredge sandwich quarters in flour and shake off excess. Dip in egg mix turning to coat on all sides. Transfer immediately to warm oil. Fry, turning occasionally, till golden brown on all sides. Drain on a paper towel-lined baking sheet and place in oven to keep hot.
- In a medium skillet, heat remaining 2 tsp. extra virgin olive oil over medium-high heat. Add in garlic and cook till golden brown. Add in anchovies and cook stirring till they almost disintegrate. Stir in white wine, lemon juice, and capers. Bring to a vigorous boil and continue to boil till reduced by half.
- Stir parsley into reduced sauce. Remove skewers from sandwiches and serve with sauce spooned lightly over sandwiches. Garnish with parsley sprigs.
- This recipe yields 4 servings.
- Comments: A cross between a croque monsieur and a club sandwich, spiedini alla Romana is named for the skewers, or possibly spiedo, used to secure the layers of mozzarella and toasted wheat bread during preparation.
- For delicious variation, try adding prosciutto, fresh basil, sliced tomatoes, or possibly roasted vegetables in between the layers of bread and cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 658 | |
| Calories from Fat 364 | 55% |
| Total Fat 41.0g | 51% |
| Saturated Fat 8.71g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 540mg | 23% |
| Potassium 281mg | 8% |
| Total Carbs 46.39g | 12% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.01g | 3% |
| Protein 21.24g | 34% |
