Mozzarella Skewers with Anchovy Sauce (Spiedini di Mozzarella)

Ingredients

• 8  anchovies rinsed chopped
• 1 loaf day-old bread cut into 1/2-inch cubes
• 3  eggs beaten
• 1 pound mozzarella di bufula fresh cut into 1/2-inch cubes
• 1 cup olive oil extra-virgin
• 1 bunch parsley italian chopped

Equipment

• frying pan
• paper towels
• sauce pan
• skewers

Directions

1. Special equipment: Bamboo skewers
2. Place 3 cubes of bread and three cubes of cheese on as many skewers as necessary to use up all bread and cheese. Set aside.
3. In a large, heavy-bottomed skillet, heat 1 cup oil until almost smoking. Dip each skewer in the egg to coat and cook in the oil until light golden brown. Set skewers of a plate lined with paper towels to drain.
4. In a small saucepan, heat the remaining 1/2 cup of oil with the anchovies until the oil is boiling and the fish pieces have fallen apart, about 10 minutes.
5. Add the parsley to the oil, pour the oil over the spiedini and serve.