Italian toast with mozzarella and anchovies

Ingredients for 10 servings:

• 20 slices of toast
• 6 eggs
• 5 tbsp flour
• 2 cups milk
• 4 balls of mozzarella
• Salt and pepper, black
• Pepper, black
• 6 anchovy fillets, marinated in oil
• Olive oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spicy for guests – ideal accompaniment to a glass of red wine

Combine flour, milk, and beaten egg in 3 deep plates. Slice the mozzarella balls, sprinkle one side with salt and black pepper, then coat in beaten egg and flour. Drain the anchovy fillets and chop finely. Place a slice of toast with mozzarella slices. Spread a few (one-tenth) of the anchovy fillets on top. Place a second slice of toast on top of the first, press down firmly, and briefly dip the “double-decker” in milk on both sides, carefully squeezing it lightly. Now coat both sides in the beaten egg, drain well, and then coat in flour. This recipe makes 10 of these toasts. Only make as many “double-deckers” as will fit in the pan at one time. Heat olive oil and fry the toasts until golden brown on both sides. Serve warm. Serve with a glass of red wine. Tip: Store leftovers in the fridge and then fry them briefly on both sides the next day in a pan with a little olive oil.