MOZZARELLA EN CAROZZA KEMOLL'S
1 lb. loaf semolina bread
1 lb. fresh mozzarella
1 oz. canned anchovies (1/2 of a 2 oz. tin)
3 T. capers
1 T. butter
juice of half a lemon (or the whole lemon if it seems stingy)
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generous handful flat leaf parsley
Slice the loaf, down to but not through the bottom crust,. You need the loaf to hold together. 1 inch slices. Make an equal number of mozzarella slices and insert into the loaf.
In a blender emulsify the anchovies, capers, butter, lemon juice, parsley, pepper (enough salt already). Spread over the loaf, use a spatula to work the dressing down into the slices between cheese and bread.
25 minutes in a 400 degree oven should do it — halfway through you can spoon up the dressing in the pan and baste the loaf again.
This one is easy to tell when done, meltingly beautiful and fragrant.