Sandwich di mozzarella dorata recipe
 4 tbsp olive oil1 garlic clove, peeled, left whole180g/6¼oz courgettes, finely dicedsalt and freshly ground black pepper1 tbsp chopped fresh flatleaf parsley4 free-range eggs25g/1oz butter, melted2 tbsp milk2 tbsp grated parmesan cheese4 cherry tomatoes, finely chopped50g/2oz plain flour400g hard mozzarella, cut into 8 x ½cm/¼in thick slices400g/14¼oz dried breadcrumbs1 tbsp chopped fresh parsleysea salt flakes 4 tbsp olive oil 1 garlic clove, peeled, left whole 180g/6¼oz courgettes, finely diced salt and freshly ground black pepper 1 tbsp chopped fresh flatleaf parsley 4 free-range eggs 25g/1oz butter, melted 2 tbsp milk 2 tbsp grated parmesan cheese 4 cherry tomatoes, finely chopped 50g/2oz plain flour 400g hard mozzarella, cut into 8 x ½cm/¼in thick slices 400g/14¼oz dried breadcrumbs 1 tbsp chopped fresh parsley sea salt flakes 1 curly endive lettuce, leaves separated3 tbsp olive oil1 lemon, juice onlysalt and freshly ground black pepper 1 curly endive lettuce, leaves separated 3 tbsp olive oil 1 lemon, juice only salt and freshly ground black pepper Method For the sandwich di mozzarella, heat two tablespoons of the oil in a frying pan, add the garlic, fry for 30 seconds, then remove from the pan. (Do not let the garlic burn.)Add the courgettes and season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until softened, then stir in the parsley.Remove the courgettes from the pan and set aside to drain on kitchen paper.Whisk two of the eggs, the butter and milk together in a bowl and season, to taste, with salt and freshly ground black pepper. Stir in the parmesan cheese.Heat a frying pan and fry the egg mixture for 1-2 minutes, or until it begins to scramble, add the cooked courgettes and the cherry tomatoes and then remove the pan from the heat.Sprinkle the flour onto a plate and dredge the mozzarella slices in the flour. Place four of the mozzarella slices onto a chopping board and top each slice with some of the egg mixture, ensuring that it does not go over the edge. Top with the other mozzarella slices and press together.Whisk the remaining two eggs in a bowl and sprinkle the breadcrumbs onto a plate. Dip the mozzarella sandwiches into the egg, then into the breadcrumbs; then repeat the process.Heat the remaining olive oil in a frying pan and fry the sandwiches for 1-2 minutes on each side, or until golden-brown. Remove the sandwiches from the pan and set aside to drain on kitchen paper.For the curly endive salad, whisk the olive oil and lemon juice together in a small bowl and season, to taste, with salt and freshly ground black pepper. Mix the salad dressing and salad leaves together in a large bowl.To serve, divide the salad among four serving plates and place the sandwich di mozzarella alongside. Sprinkle over the parsley and se salt flakes. For the sandwich di mozzarella, heat two tablespoons of the oil in a frying pan, add the garlic, fry for 30 seconds, then remove from the pan. (Do not let the garlic burn.) For the sandwich di mozzarella, heat two tablespoons of the oil in a frying pan, add the garlic, fry for 30 seconds, then remove from the pan. (Do not let the garlic burn.) Add the courgettes and season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until softened, then stir in the parsley. Add the courgettes and season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until softened, then stir in the parsley. Remove the courgettes from the pan and set aside to drain on kitchen paper. Remove the courgettes from the pan and set aside to drain on kitchen paper. Whisk two of the eggs, the butter and milk together in a bowl and season, to taste, with salt and freshly ground black pepper. Stir in the parmesan cheese. Whisk two of the eggs, the butter and milk together in a bowl and season, to taste, with salt and freshly ground black pepper. Stir in the parmesan cheese. Heat a frying pan and fry the egg mixture for 1-2 minutes, or until it begins to scramble, add the cooked courgettes and the cherry tomatoes and then remove the pan from the heat. Heat a frying pan and fry the egg mixture for 1-2 minutes, or until it begins to scramble, add the cooked courgettes and the cherry tomatoes and then remove the pan from the heat. Sprinkle the flour onto a plate and dredge the mozzarella slices in the flour. Place four of the mozzarella slices onto a chopping board and top each slice with some of the egg mixture, ensuring that it does not go over the edge. Top with the other mozzarella slices and press together. Sprinkle the flour onto a plate and dredge the mozzarella slices in the flour. Place four of the mozzarella slices onto a chopping board and top each slice with some of the egg mixture, ensuring that it does not go over the edge. Top with the other mozzarella slices and press together. Whisk the remaining two eggs in a bowl and sprinkle the breadcrumbs onto a plate. Dip the mozzarella sandwiches into the egg, then into the breadcrumbs; then repeat the process. Whisk the remaining two eggs in a bowl and sprinkle the breadcrumbs onto a plate. Dip the mozzarella sandwiches into the egg, then into the breadcrumbs; then repeat the process. Heat the remaining olive oil in a frying pan and fry the sandwiches for 1-2 minutes on each side, or until golden-brown. Remove the sandwiches from the pan and set aside to drain on kitchen paper. Heat the remaining olive oil in a frying pan and fry the sandwiches for 1-2 minutes on each side, or until golden-brown. Remove the sandwiches from the pan and set aside to drain on kitchen paper. For the curly endive salad, whisk the olive oil and lemon juice together in a small bowl and season, to taste, with salt and freshly ground black pepper. Mix the salad dressing and salad leaves together in a large bowl. For the curly endive salad, whisk the olive oil and lemon juice together in a small bowl and season, to taste, with salt and freshly ground black pepper. Mix the salad dressing and salad leaves together in a large bowl. To serve, divide the salad among four serving plates and place the sandwich di mozzarella alongside. Sprinkle over the parsley and se salt flakes. To serve, divide the salad among four serving plates and place the sandwich di mozzarella alongside. Sprinkle over the parsley and se salt flakes.