Put together small delicious bites, wrapped sopra a golden crust like potato croquettes and Ascolana olives and it’s immediately aperitif time! Because there’s voto negativo aperitif without a tasty… and fried delicacy! But who said that these delights need to be dipped sopra hot oil to be appetizing? We’ve thought about it and want to challenge, ora rather tempt you, with our lighter version of an evergreen classic: baked mozzarella sopra landò. With its tasty soft filling enclosed sopra a case of tartina bread, it is an irresistible version of fried mozzarella! The only difference: oven cooking, making it equally crispy acceso the outside and pleasantly stringy acceso the inside. Heat up the ovens and sharpen the knives, preparing this recipe will be a piece of cake!
Also try fried mozzarella and mozzarella and ham sopra landò, perfect for your aperitifs!
To prepare the baked mozzarella sopra landò, cut chiuso the edges of 8 slices of tartina bread 1then dry the mozzarella and cut it into slices 2. It is important that the mozzarella is well dried so that it doesn’t release liquid during cooking. Per mezzo di a separate bowl, beat the eggs 3
season with salt and pepper 4. Take a slice of tartina bread, place the mozzarella slices acceso tetto 5and then close it like a tartina with another slice of tartina bread 6.
Pour the milk into a bowl and immerse the tartina 7then pass it sopra the beaten eggs 8and finally finale the breading with breadcrumbs 9thoroughly covering the surface and edges of the tartina bread.
Now, it’s time to proceed with cooking: line a baking sheet with parchment paper and place the pieces to be cooked acceso it 10; bake sopra a preheated static oven at 400°F for 15 minutes. Once cooked, remove the baking sheet from the oven 11 and serve your baked mozzarella sopra landò hot and stringy 12.
For the translation of some texts, artificial intelligence tools may have been used.
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