A poor dish, typical of the Campania tradition.
We pair it with Falanghina del Sannio Persano 2023 Boschetto Campacci.
Ingredients for 4 persons:
1 cow’s mozzarella (fiordilatte) weighing about 300 g; 1/2 loaf of stale Neapolitan bread, one or two days old; 3 eggs; 1 handful of flour; little milk; salt; olive or peanut oil for frying.
Preparation:
Keep the mozzarella in the refrigerator for a day or two for it to dry and harden a little, and cut eight regular slices about an inch thick.
Cut 16 slices of bread of the same thickness, remove the crust and cut them out so that they are roughly the same shape as the mozzarella.
Place one slice of cheese between two slices of bread, lightly flour the sandwiches, insisting particularly on the cut side so that, with the moisture from the mozzarella, more flour will adhere to it.
As they are ready, accommodate the sandwiches, in a single layer, in a wide deep serving dish.
Beat the eggs with five tablespoons of milk and pour them over the sandwiches.
Gently turn them over a couple of times and let them rest until they have absorbed all the egg.
Place the frying pan with plenty of oil on the stove, and when it is very hot [180°], fry two or three sandwiches at a time, turning them once and letting them cook altogether for four to five minutes, until they are well browned.
Drain them, pass them on a double sheet of kitchen paper, and serve hot.
Wine pairing:
(Edited by Stefania Vinciguerra)
Falanghina del Sannio Persano 2023 Boschetto Campacci
Greenish straw yellow color.
Fruity and fragrant on the nose with typical notes of yellow citrus (lemon, bergamot, cedar), exotic fruit and hints of herbs.
Taut and agile on the palate, fresh, saline, soft and full, with good finish persistence.
Production area: Sannio Beneventano, in Campania, from a 2-hectare vineyard located at 120-300 meters above sea level on soils of volcanic origin, specifically on outcrops of volcanic rocks consisting of gray tuff erupted by the Phlegraean volcanoes more than thirty thousand years ago.Grape varieties: 100% Falanghina, with spurred cordon training system.
Planting density 4000 plants per hectare.
Harvest: harvested by hand in late September, early October.Production processes: the grapes undergo cryomaceration in the absence of oxygen at a temperature of 8-10°C followed by soft pressing.
Alcoholic fermentation takes place in stainless steel tanks at 12-15°C for about 2° days, thus enhancing the aromatic characteristics of the wine.
Malolactic fermentation is not carried out.
Maturation in bottle minimum 2 months.
Alcohol content: 13% vol. Serving temperature: 8-10°CRecommended pairings: light appetizers, rice or pasta with seafood, legume soups or soups with mushrooms.
Excellent pairing with grilled or fried fish and white meats. [/vc_column_text][/vc_column][/vc_row]
PRODUCER
