Sage and prosciutto melts
In Italy, this is called ‘mozzarella in carrozza’, which translates as ‘mozzarella in a carriage’. A delicious, indulgent breakfast
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 10mins
- Divide the cheese between 4 slices of bread, add a slice of prosciutto and a couple of sage leaves then top with the rest of the bread and season.
- Put the flour on a plate. Dust the sandwiches in the flour to coat lightly, then dip them in the egg to completely coat. Heat a large non-stick frying pan with 2 tbsp olive oil. Fry the sandwiches for about 3 minutes each side until crisp and golden, pressing down as they cook. Cut into fingers or wedges. Sprinkle with sea salt flakes.
PER SERVING
678 kcalories, protein 26.2g, carbohydrate 46.5g, fat 44.3 g, saturated fat 13.3g, fibre 1.4g, salt 2.6 g
Recipe from olive magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1669648/
http://www.bbcgoodfood.com/recipes/1669648/
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Ingredients
- 2 mozzarella balls, sliced
- 8 slices sourdough bread
- 4 slices prosciutto
- 8 large sage leaves
- 2 tbsp flour , well seasoned
- 2 eggs , beaten with a splash of milk and seasoned
- olive oil for frying
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 10mins
Ingredients
- 2 mozzarella balls, sliced
- 8 slices sourdough bread
- 4 slices prosciutto
- 8 large sage leaves
- 2 tbsp flour , well seasoned
- 2 eggs , beaten with a splash of milk and seasoned
- olive oil for frying
PER SERVING
678 kcalories, protein 26.2g, carbohydrate 46.5g, fat 44.3 g, saturated fat 13.3g, fibre 1.4g, salt 2.6 g
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29 October 2011
Beth rated this recipe
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