Rich Provolizie 'in carrozza'

Method

1. Whip up the eggs in a soup bowl.
2. Cut up the inside part of 4 sandwich slices so as to leave a surrounding ½ cm thick 'frame'.
3. With the aid of the egg, stick each 'frame' on a whole slice of sandwich bread.
4. Stuff the inner part with 3-4 Provolizie slices, folded.
5. Cover with a second sandwich slice, again sealing the edges with the egg wash.
6. Dip your sandwiches in the beaten egg, then roll them in breadcrumbs (and possibly in some crushed nuts of your choice).
7. Fry in plenty of hot vegetable oil and drain onto absorbent kitchen paper.
8. Add salt and serve while still hot.

Chef's tip

If you want you can enrich the filling of the sandwiches by adding sliced up olives, sun-dried tomatoes, basil, ham or anything you like!

Serving suggestion

Serve with a big colourful salad.

Wine selection

Pinot noir, Merlot, Chianti, Dolcetto d'Alba or Bardolino.

Family tip

If you like stronger flavours, you can replace the mild Provolizie with the Piccante or Smoked ones!

Dish history

Here comes the Italian version of the French 'Croque Madame'! Sure, it's not exactly the same thing, there's no ham in this recipe (but you can still add it, if you like), and the egg is sort of.. all the way through it, instead of just on the top. But taste delight is guaranteed! Try out our recipe and have fun creating your own variations!