Spiedini Alla Romana
Think of this as an Italian grilled cheese sandwich meets savory French toast. Or better yet, replace this with fried mozzarella sticks which are surely not an Italian invention but an American one. No marinara sauce here, just the white wine sauce it was fried in drizzled over it. Delicious. So many so called Italian places get this wrong. This is how it should be.
- Italian Bread
- Mozzarella or Deli Sliced Provolone
- Olive Oil
- White Wine
- Fresh Lemon Juice
- Fresh Parsley
Assemble the sandwich the same way you would a grilled cheese. I add 1 thick slice or 2-3 thin slices of either mozzarella or deli (mild) provolone. It should not be more than 1cm or half an inch thick. Next soak this in an egg and milk mixture. The idea is to keep the cheese from melting out of the edges of the bread, but if you do it right, you can fry it with the crusts on, then slice them off and the cheese is melted, but not all over the pan. That is your choice.
In a large skillet add olive oil enough to come up halfway to the sides of the sandwich. Fry on both sides until golden brown or to your liking. Remove, place on paper towels and to the same pan add rinsed capers, anchovies and garlic and heat slowly. Add the butter and wine until its sizzling and reduce. Add some fresh finely chopped parsley.
Allow the spiedini to cool, and cut it into quarter triangles. Drizzle with the sauce, serve.