Mozzarella in Carrozza and Bean and Kale Soup | Rachael Ray | Recipe
For the soup, heat oil in soup pot over medium to medium-high heat and render the guanciale 3 to 4 minutes. Add onions, celery, carrots, herb bundle, bay leaves, Parm rind, salt and pepper and soften a few minutes. Add the garlic, kale, nutmeg and stock and bring to a boil, then add beans and stir to combine. Cover and simmer 20 to 30 minutes. Remove herb bundle, bay leaves and Parm rind. Add lemon juice and serve with cheese.
For the sandwiches, heat oil in skillet to 350°F over medium to medium-high heat.
12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet
12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet
Top 4 slices of bread with sliced mozzarella cheese, salt and pepper, then top with the rest of the bread. Coat sandwiches in flour, egg and breadcrumbs mixed with Parm and fry to golden, 2 to 3 minutes on each side.
Serve sandwiches with soup.
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