Yesterday was Ash Wednesday. Beginning today, until the end of the Lenten Season, I will be sharing a recipe that is in keeping with the traditions of old Church teachings, and that was to abstain from meat during Lent.
Today the Church no longer clings to the abstinence during the entire Lenten Season, but does require the faithful to abstain on Fridays. I personally love the idea of the long period of abstinence. Hubby, a real meat and potatoes love, isn’t wild about the idea. For Hubby’s sake, I’ll throw in some pork dishes and some chicken dishes. I might even do a delicious Roast Beef Supper one Sunday. What I will avoid are big, beautiful steaks and rich desserts. A little penance goes a long way. It will be good for the soul as well as the body.
Mozzarella in Carozza (Mozzarella in a Carriage)
2 large Eggs
1/2 cup Heavy Cream
1 teaspoon Salt
1 teaspoon Garlic Powder
Olive Oil as needed
8 slices Sourdough Bread
1 lb fresh Mozzarella, sliced
In a shallow bowl, beat eggs with the cream. Add salt and garlic powder, whip to blend
Heat oil in a skillet over medium-low heat. Dip four slices of bread, one at a time, into the egg mixture and place in the skillet to fry.
While the bread is frying, slice the Mozzarella 8 thin slices, two per sandwich. Set aside.
When the bread is golden, flip bread over so that the fired side is up. Top two of the slices with with cheese. When the bread has been fried on both sides, place two of the bread slices on top of the slices with cheese. Press down gently with a spatula so the cheese begins to melt. Continue to fry, turning as needed, until the cheese has fully melted. Place on a plate in a warm oven.
Repeat with remaining slices of bread and cheese until four sandwiches have been fried.
Serve with wedges of tomato or a simple tomato bisque.