Mozzarella in Carrozza - Fried Mozzarella Sandwiches
This is a very popular snack and literally means   mozzarella in a carriage. It is quick and easy to make and is a great favourite with children.
200g (7oz) mozzarella
8 large slices of white bread
2 eggs
75g (2 1/12oz) flour
2 tablespoons vegetable oil
225 ml (8 fl oz) milk
salt and pepper to taste

Cut the bread into eight slices and remove the crust.
Cut the mozzarella into eight slices and make four sandwiches with the bread and the cheese. In one bowl put the flour and in another break the eggs and add the milk with salt and pepper and mix thoroughly. In the meantime heat the oil in a large frying pan. Take one sandwich at a time and put it into the egg and milk mixture, so the mixture covers both sides. Then remove the sandwich quickly and put it in the bowl with the flour, turn it, so that the flour sticks. Quickly put the sandwich into the frying pan when the oil is very hot.
You can probably fit two or three sandwiches into the pan at once. Fry until each sandwich is a golden brown colour all over, then place them on a piece of kitchen paper to remove any excess oil and serve.

Stracciatella - Egg Soup
60g (2 oz) freshly grated breadcrumbs
60g (2 oz) freshly grated Parmesan cheese
3 eggs
1 1/2 litres (2 1/2 pints) broth
2 tbsp chopped parsley

Mix the eggs, the grated cheese and breadcrumbs in a bowl. Heat the broth in a saucepan and, when it simmers, pour a ladleful into the bowl and mix together to form a thick paste. Put the mixture into the saucepan and let it boil for one minute. The eggs will float to the surface, forming a feathery layer. Turn the heat right down and gently beat the soup with a fork for 2 minutes. Add the finely chopped parsley and serve immediately.

Osso Buco
Serves 6
40g/1 1/2 oz/ 3 tbsp unsalted butter
6 slices shin of veal
300 ml/ 1/2 pt/ 1 1/4 cups dry white wine
400g/14 oz/ 1 large can tomatoes
300 ml/ 1/2 pt/1 1/4 cups chicken stock or water
salt and fresh ground black pepper
25g/1 oz chopped fresh parsley
1 garlic clove, finely chopped
10 ml/2 tsp finely grated lemon rind
risotto alla milanese, to serve

Melt the butter in a heavy flameproof casserole.
Add the veal and fry until brown in all sides.
Arrange the veal in a single layer in the base of the casserole, then add the wine and boil until reduced by about a third. Add the tomatoes and cook for 5
minutes. Add the stock or water, bring to the boil, and season with salt and pepper. Cover and cook in a preheated oven at 120C - 250F gas mark 1/2 for 2/3 hours until the veal is tender. Mix together the parsley, garlic and lemon rind. Sprinkle the mixture over the casserole just before serving with risotto alla milanese.
                                                                   
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