Never have we wanted to welcome Autumn more.
It’s not just the much-longed-for rain that we’re hoping will fall on thirsty Cape Town, but the excuse to turn down the pace of life, to cuddle up and watch a movie, to stomp through fiery-coloured leaves and to tuck into steaming bowls of soup!
And what could be a better accompaniment to our Fresh Tomato Soup than the Italian culinary wonder that is Mozzarella in Carrozza? French toast marries grilled cheese… in this case, grilled, oozy buffalo mozzarella And why use one pesto when you can use two? We dolloped on Pesto Princess Red Pepper Pesto AND Pesto Princess Basil Pesto – with a curtsy of deep respect and admiration for Karen Dudley of The Kitchen, for inspiring us with her inimitable Love Sandwich.
Keep up the rain dancing
PS Pesto Princess soups are now selling from the fridges of top SPAR stores in the Western Cape. Good news: they’re all 100% vegan, so please help us spread the love!
You will need
30 ml milk
Salt and ground white pepper for seasoning
1 buffalo mozzarella ball, cut into 4 thick slices. We love the buffalo mozzarella made by Buffalo Ridge.
± 1 cup light olive oil for frying (don’t use sunflower oil!)
8 slices of bread – crusts cut off*
Pesto Princess Red Pesto
Pesto Princess Basil Pesto
*regular ‘white bread’ seems to work best, but if that’s not your thing, sub out with ciabatta or wholewheat. Remember to remove those crusts though so that you can seal the sarmies and keep the mozzarella from oozing out.
1. In a shallow bowl, whisk together the eggs, milk and seasoning.
2. Slice the mozzarella and pat it dry with a kitchen towel. Keep it at room temperature.
3. Pre-heat about 1 cm of oil in a shallow pan. Check if it’s ready by dropping a few bread crumbs into the oil. If they sizzle, you can begin!
4. Take two slices of bread. Spread one generously with Pesto Princess Red Pesto. Spread the other with Pesto Princess Basil Pesto. Place a mozzarella slice in the middle and close the ‘sandwich’. You will need to squish the edges together to form a gentle ‘seal’ for the sandwich so that the cheese doesn’t leak out while cooking.
5. Lower the sandwich into the egg mixture and let it soak for a few seconds on each side.
6. Gently slide the sandwich into the hot oil, using a lifter and a knife to help it along.
7. Fry for 2-3 minutes a side until golden brown, turning carefully. Transfer to a hot plate lined with kitchen towel to absorb any excess oil.
Serve with our Pesto Princess Fresh Tomato Soup and repeat!
Food styling and photography by Michelle Parkin.