Baked mozzarella in carrozza with tomato salad

Ingredients

For 1 serving

• Sandwich bread3
• Mozzarella70 g
• Eggs1
• Reduced-fat milk30 ml
• Breadcrumbs10 g
• Tomatoes200 g
• Basilto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper. Slice the mozzarella, lay it on kitchen paper and pat it dry well: if it stays wet, it soaks the bread and oozes out as it cooks.
2. Cut the crusts off the sandwich bread and halve each slice; with the six half slices and the mozzarella make three small sandwiches, leaving a half-centimetre border and pressing the edges well to seal them.
3. In a shallow dish beat the egg with the milk, a pinch of salt and black pepper; put the breadcrumbs in another dish. Dip the sandwiches in the egg on both sides and round the edges, then in the breadcrumbs.
4. Place them on the tray, drizzle with half the oil and bake for 15 minutes, turning halfway, until golden and crisp and the mozzarella starts to string.
5. Meanwhile wash the tomatoes, cut them into wedges and dress them with the remaining oil, torn basil and a pinch of salt; serve with the hot mozzarella sandwiches.