Fried Mozzarella and Anchovy Panino with Sautéed Chicory

Method

1. Fill a large pot with salted water and bring to a boil. Blanch the chicory for 2–3 minutes, then drain.
2. In a large skillet, heat abundant extra virgin olive oil with a clove of garlic and a chili pepper. Add the chicory and sauté over high heat until the oil turns green and the chicory is slightly crispy. Season with salt.
3. Cut the mozzarella (fiordilatte) into thick slices. Coat each slice first in flour, then in beaten egg, then in breadcrumbs, pressing well.
4. In a deep pan, heat seed oil for frying. Fry the breaded mozzarella slices until golden brown and puffed. Drain on paper towels.
5. Halve the pizza bianca horizontally. Spread the crushed tomatoes on the bottom half.
6. Arrange the sautéed chicory over the tomato.
7. Place the fried mozzarella slices on top of the chicory.
8. Lay the anchovy fillets over the mozzarella.
9. Close with the top half of the pizza bianca (optional: you can also serve open-faced). Serve immediately.