Fried Mozzarella Sandwich with Tapenade

  • 6 slices white bread, crusts removed
  • 1 bunch of basil
  • Salt
  • Pepper
  • 150ml full fat milk
  • 4 heaped tablespoons plain flour, seasoned
  • 2 large eggs
  • Olive oil for frying
  • For the Tapenade
  • 1 garlic clove, crushed
  • 1 lemon, juice only
  • 3 tablespoons capers, chopped
  • 6 anchovy fillets, chopped
  • 300g black olives, pitted
  • Small bunch fresh parsley, chopped
  • Salt and freshly ground black pepper
  • 2-4 tablespoons extra virgin olive oil

1. Slice the mozzarella into strips and sandwich with a few basil leaves, salt and pepper, between two pieces of bread.

2. Press the bread together to hold in the filling then dip in the milk, then the flour, and finally the egg. Put about an inch of oil into a frying pan and drop them in to crisp and colour on both sides.

3. For the tapenade chop all ingredients by hand and bind with olive oil. Serve with cured meats.

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