MOZZARELLA EN CAROZZA KEMOLL'S

It was back in college that I started on my food journey. In my first apartment the height of my culinary sophistication was a dish called Monster Chicken. A split chicken, skin side up, a whole can of undiluted cream of celery soup spread over. Under the broiler (never turning it over) until it was a smoking, cinder-flecked eruption of sauce and chicken fat. Rice-A-Roni accompanied it. Important to note: this was not fare that ever appeared on the Sullivan family table, these recipes were passed on to me by college friends. Haven't turned out a Monster Chicken since the Reagan administration. No plans yet for a return, but never say never...

Then I started waiting tables at Kemoll's, one of St. Louis's most venerable institutions. Opened as a single room confectionery by Sicilian immigrants in 1927, during my tenure the original matriarch Gaetana still kept a sharp eye on the kitchen and the register. By then it had evolved into a top-notch dining destination, upholding traditional standards unheard of at the time. Fresh pasta made twice a week hanging to dry over wooden racks. Huge wheels of Parmigiano- Reggiano cut into cubes to fit the hand graters for tossing paglia e fieno and spaghetti carbonara table-side. A fridge dedicated just for big cold buckets of fresh clams, lovingly nourished with sprinkles of cornmeal until called into duty for a fritti or vongole.

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.

MOZZARELLA EN CAROZZA KEMOLL'S
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.