• 6 small (1 1/2 inch, or 4 cm diameter) mozzarella balls
• An egg, lightly beaten
• Breadcrumbs
• Oil for frying

Begin by slicing your mozzarella balls in half and setting them to drain in a strainer; if you have time, for 2 hours. Otherwise, if you have one of those centrifuges one uses to drain salad, give the pieces a quick spin, turn them, and spin them again.

In either case, dredge the slices in the beaten egg, and again in the breadcrumbs, put them on a cookie sheet lined with wax paper, and chill them in the freezer for a half hour.

Fry the mozzarella disks for about a minute in hot oil. Arrange them on a serving dish, salt them well, and serve them at once with a tossed salad, crusty bread, and a brisk white wine, for example Gavi. In particular, La Scolca