Fried Mozzarella Sandwich Skewers
We made this dish at Ristorante Buonavia in the early 1970s with white bread. Now I find I like the flavor and texture of wheat bread, and I like it even more if the bread is lightly toasted before you put the sandwiches together.Vegetable stock is nice here—it cuts the acidity of the white wine without adding a definitive flavor. If you don’t have vegetable stock, use water or, if you want to add a richer flavor, chicken stock.