Mozzarella In Carozza (Di Carbonara)

1. 1

   Fry the chopped pancetta until well browned, but not crispy. Drain on paper towel and put aside.

2. 2

   Lay the sliced mozzarella evenly over four pieces of bread. Sprinkle the cooked pancetta over the cheese and top each with the remaining bread, pressing down lightly.

3. 3

   Whisk together the eggs, milk and parm until smooth. Whisk in a pinch of salt (the pancetta and parm are salty, so go easy) and several grinds of black pepper, about 1/4 teaspoon, or to taste. Meanwhile, heat 1-2 tablespoons of oil in a big skillet to coat. (I use nonstick.)

4. 4

   Gently submerge the sandwiches in the egg batter until well saturated (but not to the point of disintegrating.) Flip and repeat.

5. 5

   Fit as many sandwiches as possible without crowding in the hot pan and cook on a medium flame until golden brown. Adjust the heat if they brown too fast - you want the egg custard to cook through and the cheese to melt. Add a little more oil if necessary and flip to cook the other sides. When done, the sandwiches can be kept warm in a low oven for a few minutes. To serve, cut each in half; if serving with drinks, cut in four or six pieces.

6. 6

   *Most recipes for Mozzarella in Carozza say to remove the crusts, but I rarely bother. It's a homey, simple dish after all.

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