Anchovies and mozzarella are a perfect match. Tear up fresh mozzarella balls into bite-sized morsels and mix them with slices of ripe tomatoes. Add a few anchovy fillets, some fresh basil, and a drizzle of your best extra-virgin olive oil to make a spectacular salad.
In Roman cuisine, an anchovy fillet is often smuggled into a zucchini blossom along with a bite of mozzarella, before they are dipped in a thin beer batter and deep-fried. I followed the same pattern and hid an anchovy fillet in a batch of mozzarella in carrozza, a Neapolitan fried mozzarella sandwich. It is known as mozzarella in carrozza, mozzarella in a carriage, because a slice of mozzarella is placed in between two pieces of sandwich bread, just like in a carriage.
