The true mozzarella made from buffalo's milk is very hard to find these days because it is produced only in the Salerno, Caserta and Battipaglia areas. The cheese lends itself to many different recipes. Today the genuine buffalo mozzarella is often replaced by one made with cow's milk, but it has neither the taste nor the texture of the real thing. This is a quickly prepared, typical family dish, which can easily be served in place of meat. As always, it is important to use pane di campagna (coarse-textured country bread).
- 1/4 cup extra virgin olive oil
- 1 cup milk
- 6 slices coarse country-style bread
- Salt and freshly ground pepper
- 13 ounces mozzarella cheese, sliced
- 6 anchovy fillets packed in oil, chopped
- 1 tablespoon dried oregano
- 1/2 cup freshly grated Parmesan cheese
Pour the oil into a baking dish.
Pour the milk into a deep dish and briefly soak the slices of bread. Arrange the bread slices in the baking dish so they are slightly overlapping in a single layer. Season with salt and pepper. Cover the bread with the mozzarella. Arrange the anchovies over the cheese. Sprinkle with the oregano and Parmesan.
Bake in a preheated 400 degrees F oven for about 20 minutes. Serve at once.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
395 calories; 25g total fat; 41mg cholesterol; 797mg sodium; 16g carbohydrates; 0g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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