Thank you for all the great comments and posts about why you would love to attend the Taste of Fairfield on Sunday October the 9th, the scrumptious event organized by TownVibe and Fairfield Magazine !
We worked hard to read through all the comments; Then we realized we have a bit of a soft spot for cute romantic couples, so Kirsten won the two free tickets and she will be celebrating with her foodie husband on his birthday at the Southport’s Delamar Hotel.
TRAY CHIC!
There is still time to buy your tickets online at tasteoffairfield.com
General Admission tickets cost $50: including food, drink, and entertainment. VIP Admission—with access to the Black Rock Galleries Fusion Lounge costs $100 and includes ongoing food service, drinks from VIP bar, entertainment, private parking, and a TV.
For more information you can contact TownVibe at 203-431-1708 or Robin Phillips at rphillips@townvibe.com
After reading all your comments I got really hungry, so I decided to make a quick late dinner and wouldn’t you know it! my fridge was full of cheese. Tuesday, after listening to my wise foodie and glutton friend Alina, I had stopped by at Liuzzi in Hamden, Ct and loaded up and I mean, loaded UP, with fresh mozzarella.
So what does a hungry chef make late at night with a lot of fresh, gooey mozzarella in less than 15 minutes?
Mozzarella in carrozza
Mozzarella in carrozza is the ultimate italian, comfort food. Bread, cheese, salt, egg, bread crumbs, FRY. Yeassss! move over grilled cheese.I have attached the recipe below. It’s so easy and good once you make it and bite in to it, you will never go back. Carrozza means chariot. So even if this sandwich is perfect for a quick dinner or a cozy meal, I think it is truly a royal treat. You can also add some prosciutto for extra saltiness and substance, but I’m kind of a purist and I like to bite trough the crunchy and salty bread, in anticipation of a mouth full of the warm and melty mozzarella.
Happy Friday!
- 8 slices white bread
- 2 medium fresh mozzarellas
- 2 large eggs
- 1/2 cup bread crumbs
- salt and pepper
- 1/4 cup vegetable oil
- Arrange 4 slices of bread on a wooden board. Whisk the 2 eggs in a shallow dish. Prepare the bread crumbs on a piece of waxed paper. Cut the mozzarella in even thin slices.
- Arrange the slices of mozzarella on the bread, sprinkle a little salt and pepper, then cover with the remaining four slices and press to close well.
- Dip the sandwiches one by one in the egg mixture and then coat with the bread crumbs, making sure to shake the excess off.
- Heat up a pan with the oil and then gently fry the sandwiches until golden brown and crunchy. The Mozzarella will be warm, almost melted and should form ribbons when pulled.
