Mozzarella in carrozza

Heat sunflower oil to 170C.

Slice the mozzarella, not too thick, so it melts when fried.

Beat the eggs with a pinch of salt and a generous amount of pepper.

Flour both sides of each bread slice, shake off the excess and rest on paper.

Dip one side of a slice in the egg; dip the mozzarella in egg and lay it on the egged side; cover with a second slice, egged side in, and press very hard so the inside seals.

Dip the whole sandwich in egg, both faces and all the edges, so the bread seals and the cheese cannot escape; rest on the paper.

Refrigerate uncovered 20 minutes to half an hour so the egg sets and the slices stick together.

Fry, turning often and spooning oil over the top so the surface is always covered, until nicely brown and the mozzarella inside has melted.

Variation: press the egged sandwich into breadcrumbs before frying.

Lift out, drain the excess oil and cover to absorb it.