Description

A classic Roman antipasto made of crisp-fried bread layered with melted mozzarella and finished with a savory anchovy butter sauce. These spiedini alla Romana are simple, indulgent, and irresistibly cheesy—perfect as an appetizer, snack, or light meal.

Ingredients

4 slices white bread

4 slices mozzarella cheese

Flour, for dredging

2 large eggs, beaten

Vegetable oil, for frying

4 anchovy filets

2 tbsp butter

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Instructions

Lay one slice of bread on your work surface. Add a layer of mozzarella on top and cover with another slice of bread to form a sandwich.
Trim off the crusts, cut the sandwich in half to make two rectangles, and insert two toothpicks through each piece to secure them.
Repeat with remaining bread and mozzarella slices.
Dredge each sandwich lightly in flour, then dip into beaten eggs until evenly coated.
Heat about 3 inches of vegetable oil in a large sauté pan over medium-high heat. Fry the spiedini on both sides until golden brown and crisp.
Transfer to a plate lined with paper towels and remove the toothpicks.
In a small pan, melt the butter over medium heat, add anchovy filets, and stir until they dissolve into a smooth sauce.
Drizzle the warm anchovy butter over the spiedini and serve immediately while the cheese is melted and gooey.

Notes

Enjoy fresh for the best texture—reheating may soften the bread.

Substitute provolone or fontina for mozzarella for a richer taste.

Skip the anchovy butter and drizzle olive oil for a vegetarian option.

Bake at 200°C (400°F) for 15 minutes for a lighter version.

Cut into small squares and skewer for bite-sized party snacks.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Fried
Cuisine: Italian

Nutrition

Serving Size: 1 portion
Calories: 520
Sugar: 3g
Sodium: 640mg
Fat: 34g
Saturated Fat: 12g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 24g
Cholesterol: 210mg