I remember cradling the twins in my arms when they were young and this month they turned 17????
Amazing how time flies and why did they grew up so fast (..and now taller than me) ???
We have this tradition of celebrating birthdays with a treat of gourmet burgers, bottomless fries and being embarrassed with the line up of waiters singing the dreadful B-day song ...so despite the twin's pleading and threatening remarks - -he he he - -they did not get away with it!
......and what they don't know is that this will go on till they're 40!
Back to foodie - - this is a simple antipasto where the saltiness of the anchovies goes well with the mozzarella. As Mario said in his book -- this is a classic fry shop "hero" all over the south of Italy - -- and he is right as I can eat this anytime. So tasty !
Mario Batali's version: Page 34
Maria B's version:
Instead of the fresh buffalo mozzarella Mario used, I substituted it with a regular bock of mozzarella at the dairy section.
1/2 loaf italian bread, sliced into cubes
mozzarella cut into 1 inch cubes
1 1/2 cups extra virgin olive oil
3 large eggs
anchovies
1/4 cup chopped italian parsley
bamboo skewers
HERE'S HOW:
- Thread bread and cheese onto skewers alternately
- Heat olive oil over high heat
- Meanwhile, beat eggs in a bowl. Dip each skewer in the egg. Turn to coat
- Cook in pan until golden brown on all sides
- In a small bowl, combine anchovies and 1/2 cup of olive oil . Stir in parsley
- Transfer spiedini to a platter and pour achovy-oil-parsley mixture on top
- Serve
I love Mario Batali. Great concept for a blog. i love it. your food looks terrific.
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