Recipe: Emeril's Spiedini for Judi (using pancetta and mozzarella)

EMERIL'S SPIEDINI

1 medium loaf Italian bread, about 5-inches wide, cut into 1/2-inch thick slices
1 pound fresh mozzarella, sliced crosswise
1/2 pound pancetta, sliced crosswise
6 cups vegetable oil, for frying
1 cup all-purpose flour
1 tablespoon Essence, plus 1 tablespoon
1 cup fine dry bread crumbs
2 tablespoons Italian seasoning
2 large eggs, beaten
1 cup very finely grated Parmesan, garnish
1/2 cup minced fresh Italian parsley

Place 12 metal or wooden skewers on a work surface.

Make 3 sandwiches by layering the bread, cheese, and pancetta 3 times, with bread on both ends. Cut each sandwich into fourths and run a skewer through the center of each. (If frying in a pot instead of a deep fryer, arrange the stacks toward one end to fry more uniformly.)

Preheat the oil to 350 degrees F. in a heavy, deep pot or deep fryer.

In a shallow dish, combine the flour with 1 tablespoon of the Essence.

In a second dish, combine the bread crumbs with the remaining tablespoon of Essence.

In a third dish, beat the eggs with 1/4 cup of water.

One at a time, dip each skewer in the flour, then the eggs, then the bread crumbs, shaking to remove any excess.

Fry, turning with tongs, until golden brown and the cheese melts, 4 to 5 minutes. Remove and drain on paper towels.

Arrange on a platter and while still hot, sprinkle with Parmesan and parsley.
Serve hot.

Servings: 6-12
Source: Emeril Live