Linea in carrozza


Cut the cheeses in half, horizontally, like a bread bun; then divide each one into four wedges. Cut the crusts of the bread and cut the slices diagonally in half to make triangles.
Wet the triangles in the milk, close each wedge of cheese and an anchovy fillet between two triangles of bread and press together gently.
Beat the eggs with a pinch of salt, the Parmesan and lots of pepper; heat plenty of oil in a frying pan. Coat the triangles dampened with milk in the flour, then in the beaten egg, and put them in the boiling oil to fry.
Quickly fry the sage leaves before coating them with flour and then egg, drain and dry with some absorbent paper and serve with the breaded Linea, hot and crisp.