1 fist-sized ball mozzarella, cut into approximately 1/4-inch slices, then strips
1/2 cup whole milk
3 heaping tablespoons all-purpose flour
Salt and pepper
Olive oil (not extra-virgin) for frying
Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. (One of the advantages of soft white bread is that it is easily smushed together.) Pour the milk into one soup bowl, the fl ... continue
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