This "wicked snack" a homage to the street food one might experience in northern Italy. Impress your dinner guests with this scrumptious appetiser created by Stefano de Pieri. Described by Stefano as “deep-fried goodness” this "wicked snack" is a homage to the classic street food one might discover in northern Italy, but also makes a delicious antipasto or cheese plate accompaniment or excellent late-night snack.
This winter, celebrity chef, author and restaurateur, Stefano de Pieri welcomes us into his own kitchen and shares some simple, down-to-earth, Italian meals we can all make at home. He believes that good food doesn’t need to be complicated. Simple fresh produce paired with great wine and lively conversation are all the ingredients you need for a perfect evening.
Stefano is not only an award-winning chef, but he’s also a winemaker with a love of alternative and Italian varieties. His namesake range of wines, made exclusively for Cellarmasters, are elegant drops with bright fruit flavours made to be enjoyed with delicious dishes, like this “deep-fried goodness”.
Mozzarella in Carrozza
White bread, with crusts trimmed off
Anchovies or salami
Vegetable oil, for deep frying
1 cup of plain flour
1 tsp of bi-carb soda
150mls/approx ½ bottle of beer
1. Chop off bread crusts.
2. Place anchovies (or salami as a substitute) on one piece of bread.
3. Add the mozzarella on top of anchovies.
4. Place another slice of bread on the top and press down firmly to seal the pieces together. Make sure the bread is stuck together well.
5. Cut bread ‘sandwich’ into half or quarters, or even triangles.
6. In a deep saucepan pour in vegetable oil and start heating.
1. Add flour and bi-carb soda to a bowl and start mixing in the beer. It’s ok if it is lumpy, don’t overwork the batter.
2. Test the oil with a small ball of batter. If it bubbles and sizzles, it’s ready to fry.
3. Plunge sandwiches into the batter and then transfer into the oil.
4. Fry until golden brown, turning over to check both sides are done.
5. Remove with a metal strainer/skimmer or even a fork and drain on paper towel.
6. Serve - be careful, contents might be hot, but they are also delicious!
The best wine to pair with this dish of "deep-fried goodness" is a crisp and fruit-forward Prosecco, or a vibrant Fiano with fresh lemon and pear flavours balanced with tight, zippy acids and a long crisp finish.
Head to cellarmasters.com.au/tableofplenty for even more enticing recipe ideas, videos and articles to bring your wine journey to life.