Traditional mozzarella in carrozza

Arrange half of the slices of Panfiocco Roberto on a flat surface. Slice the mozzarella and spread it over the bread base, leaving a few millimeters border free on all sides.

Add an anchovy fillet on top of the mozzarella and cover with the remaining Panfiocco slices. With the palm of your hand, press the resulting sandwiches together to compact them.

In an oven dish, beat the eggs and add the milk, a pinch of salt and a pinch of pepper. Dip the sandwiches in the mixture and turn them a couple of times so that they absorb it evenly, including the edges, then roll them in the breadcrumbs, coating them thoroughly.

Pour the peanut oil in a saucepan and bring it to 170 degrees, then fry the breaded sandwiches turning them often with a slotted spoon. Once golden brown, drain the sandwiches, place them on absorbent paper and serve immediately.