Spendini alla Romano (Mozarella en Corozza)

INGREDIENTS
French or Italian Baugette bread
Fresh Mozzarella
Anchovies
White Wine
Fresh Parsley and/or Basil
Extra Virgin Olive Oil
Capers (Optional)
Fresh Lemon (Optional)

Spendini Alla Romana (Mozzarella en Corozza) This dish is known and made differently in different regions.  The sauce it is served with will also vary. Just like it is made differently in other regions, so are the ingredients, here is the easy way:

Slice your bread, crusts off, into squares, do the same for the mozzarella, squares of the same size.  Put on a skewer in layers, bread, mozzarella, bread, mozzarella, etc.  In a wide fry pan heat your olive oil and put in the skewers of bread and mozzarella, cooking until the bread is golden and the cheese starts to form a crust.  Rotate all 4 sides of the skewers for the same effect.  Once cooked (before the cheese starts to melt all over the place), remove from the pan, and set on a plate with paper towels to absorb the excess oil.

To this same pan, add in some chopped anchovies, a splash of white wine and chopped parsley and/or basil.  You might also want to experiment and use capers and/or a squeeze of fresh lemon.  Stir together well, allow the alcohol to cook out.  Remove the paper towels from the plate with the bread and mozzarella, remove the wooden skewer, and drizzle the anchovy sauce and serve.

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