Neapolitan Pandorato

La storia di questo piatto

Pandorato is Naples at its most frugal and most generous: plain sandwich bread, milky fior di latte and a few salted anchovies, turned into something golden that feels like a small celebration. It belongs to the Campanian street-food spirit, where humble things are made to shine.

Ingredienti

• 4 slices Thin-sliced sandwich bread (pancarré)
• 120 g Well-drained fior di latte
• 4 fillets Salt-cured anchovies (medium fillets)
• 2 medium Eggs
• 40 ml Whole milk
• 30 g Type 00 flour
• 1 pinch Fine salt
• 1 pinch Ground black pepper
• 400 ml Peanut oil for frying

Preparazione

1. Prepare the filling in advance. Cut the fior di latte into thin slices and let it drain for 30 minutes between two sheets of paper towel, blotting well: the less whey it releases, the drier the bread will stay and the safer the frying. Meanwhile, rinse the anchovies under running water to remove the salt, open the fillets, remove the bones and pat them dry with kitchen paper. Trim the crusts from the bread slices.
2. On two slices of bread, lay two medium anchovy fillets each and 60 g of thinly sliced, well-blotted fior di latte, then cover with the remaining two slices. Press firmly with the palm of your hand and seal the edges all around by pressing with your fingers or the tines of a fork: if the edges aren't sealed, the cheese will leak into the hot oil and the sandwich will empty out.
3. In a bowl, whisk the eggs with the milk, a minimal pinch of salt (the anchovies are already quite salty) and a grind of pepper, until you obtain a smooth, fairly thick mixture. Dredge each sandwich in the flour, shaking off the excess from both sides, then quickly dip it into the egg mixture, just once and without soaking it: it should coat well, otherwise the bread will become soggy and the crust won't be crispy. For a thicker crust, as tradition dictates, dip the sandwich in the egg again after a brief rest, but always quickly.
4. Heat the oil in a narrow, high-sided pan so that it reaches at least halfway up the sandwich, to 170-175°C: a kitchen thermometer is the most reliable method. Without a thermometer, dip a small piece of bread: if it turns golden in about 30 seconds, the oil is at the right temperature (a single breadcrumb isn't enough, as it will sizzle even at too low a temperature). Fry the pandorati for 2-3 minutes per side, turning them gently, until they are evenly golden and crispy. Drain on paper towel and serve hot.