When asked about the Italian dish closest to her heart, Ritu Dalmia, the celebrity chef and author of ‘Italian Khana’ gave us exclusive recipes of two of her favourite dishes- Ciambella alle mele and Mozzarella in carrozza. Try them out and enjoy the taste of real “Italian Khana”.
MOZZARELLA IN CARROZZAMozzarella in a carriageRegion: Campagnia There used to be an Italian restaurant called La Famiglia, a few doors away from Vama, my Indian restaurant in London. Eating at this great but expensive Italian restaurant was way beyond my means when I first set up Vama, but I could never resist treating myself to these fried mozzarella bites. Afterwards I always felt immensely guilty, yet the dish was worth every penny I spent on it. Now I like to make these delicious appetizers from Campania at home, especially when I want to indulge myself and don’t have too many fancy ingredients on hand. Ingredients8 slices white bread, crust removed500 gms mozzarella, thinly sliced50 gms flour4 eggsSalt and pepper for seasoningPomace oil for frying MethodPlace four slices of bread on the counter. Top with the mozzarella slices, trimming the cheese to ensure that it does not extend over the edges of the bread. Cover with the four remaining slices of bread, making four sandwiches in all.Spread the flour on a plate. Pour a cup of water into a shallow bowl. First dip the four edges of each ‘sandwich’ in the flour, then dip the edges in the water, being careful to moisten only the edges and not the inside of the sandwiches. The idea is to form a sort of glue with flour and water that will prevent the mozzarella from leaking out once it melts in the hot oil, as the sandwiches are frying. Arrange the four sealed sandwiches on a platter in a single layer. In a small bowl, beat the eggs with the salt and pepper. Pour half of the egg mixture over the sandwiches and set aside for 10 minutes. Turn the sandwiches over and repeat the process on the other side of the sandwiches. The purpose is to allow the bread to soak in the egg as much as possible. Heat the oil in a deep pan. There should be enough oil to completely cover the sandwiches. Deep-fry one or two sandwiches at a time until golden on both sides, turning once, about 3 minutes per batch. Remove with a slotted spoon to a platter lined with paper towels and blot dry. Cut each of the sandwiches half and serve hot.
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