The Mozzarella en Carozzas you'll encounter today are usually variations of sauteed grilled cheese sandwiches. Done well, exquisite, no question. However Kemoll's recipe is one of a kind. Rather than individual portions, Kemoll's stuffed an entire semolina loaf* with slices of fresh mozzarella, liberally spread with an anchovy-caper-lemon-parsley-olive oil emulsion and baked 'til the bread was crisped, cheese surrendered to the heat, the bold dressing permeating the loaf. Presented whole and served by the slice.
For a first course, bring this hottie out in a shiny copper baking dish to accompany a cool, crisp green salad.
*No mention of Kemoll's and bread would be complete without a shout out to Gaetana's daughter Joann Berger, creator of the beloved Pandora bakery. Sadly shuttered now, Joann is a good friend of my mom so we still have lucky occasions to enjoy her skills and largesse.
1 lb. loaf semolina bread
1 lb. fresh mozzarella
1 oz. canned anchovies (1/2 of a 2 oz. tin)
3 T. capers
1 T. butter
juice of half a lemon (or the whole lemon if it seems stingy)
1/2 c. extra virgin olive oil
generous handful flat leaf parsley
Slice the loaf, down to but not through the bottom crust,. You need the loaf to hold together. 1 inch slices. Make an equal number of mozzarella slices and insert into the loaf.
In a blender emulsify the anchovies, capers, butter, lemon juice, parsley, pepper (enough salt already). Spread over the loaf, use a spatula to work the dressing down into the slices between cheese and bread.
25 minutes in a 400 degree oven should do it -- halfway through you can spoon up the dressing in the pan and baste the loaf again.
This one is easy to tell when done, meltingly beautiful and fragrant.