Bocconcini Phaetons

I rebuilt mozzarella in carozza into something better, faster, and cooler. Phaetons are definitely a carriage upgrade. I also thought it would be a proper homage if I made them fiery hot, much like Phaëton’s uncontrollable joyride in his father’s car.

serves four- 2 bocconcini phaetons each

Bocconcini phaetons:

8 slices rye bread
4 large balls bocconcini
4 large basil leaves
2 eggs
1/4 C milk
1 tsp paprika
1.5 tsp cayenne
1/2 cup flour
S&P
grape seed oil

Direction:


Cut the rye bread using a circular cookie cutter. You should be able to cut two circles in each slice of bread.
Slice the bocconcinis into similarly sized slices of about 1/2-inch thickness.
Slice the basil into strips, and evenly divide among the three sandwiches, pressing the edges of each sandwich down with a fork.

Beat the eggs and add 3 tbsp of milk. Season with salt, pepper, paprika and cayenne (about 1 tsp)

Mix the flour with the remaining cayenne and salt.

Using a pastry brush, brush each sandwich with milk and dredge the sandwiches first in the flour, then in the egg mixture and set aside.

Heat the oil in a pan: you’ll need about 1/2-inch depth or, one-fourth of the sandwich’s height.

Fry until golden brown.

Serve with cool tomatoes and lemon.

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