Photo: Sorin Gheorghita
Mozzarella in Carrozza with Anchovy Sauce
11 ingredients
Makes 12 (antipasto) servings
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Estimated Nutrition (whole recipe, rough)
1217
Calories
64g
Protein
56g
Fat
113g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stick unsalted butter, cut into pieces
- 4 flat anchovy fillets, finely chopped
- 2 tablespoons drained capers, coarsely chopped
- 2 teaspoons fresh lemon juice
- 2 tablespoons finely chopped flat-leaf parsley
- 1 (1-pound) Italian loaf such as pane di casa (5 inches wide)
- 1 (1-pound) ball salted fresh mozzarella, cut into 6 (1/4-inch-thick) slices
- 1 cup plus 3 tablespoon whole milk, divided
- 1 cup fine dry bread crumbs
- 4 large eggs
- About 3 cups olive or vegetable oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes