MOVE OVER GRILLED CHEESE! The mozzarella in carrozza is a Southern Italian version (and yes probably the original), born in Naples. It is crispy on the outside with a delicious, melty, stringy mozzarella inside.
PREPARATION TIME
PREP TIME 30 minutes
COOK TIME 5 minutes
TOTAL TIME 35 minutes
INGREDIENTS
for 3 sandwiches:
Fior di latte Mozzarella
3 Eggs
2 cups Flour 6 oz
6 slices Pane di Casa/Sourdough Bread with crust
Salt & Pepper
Sunflower Oil
INSTRUCTIONS
Mozzarella in carozza can only get cheesy one way – using fresh, quality mozzarella! Start by slicing your high-quality fresh mozzarella about ½” / 1cm thick.
Crack the eggs into a large bowl, and season them with a pinch of salt and a generous amount of pepper before mixing them with a whisk.
Pour your flour into a wide bowl or flat plate and place each slice of artisan bread flat inside, pressing down on it so it’s covered.
Make sure to do this on both sides and shake off any excess. Place on a plate lined with baking paper.
Dip the floured bread into the beaten egg mixture on one side only for the mozzarella in carrozza, then rest it on the baking paper with the wet side up.
Time to dip the mozzarella cheese in the egg! Dip both sides, then place it on one slice of bread. Use half slices of cheese so that the whole piece of bread is covered.
Put the second slice on top, then press down with your hands – be firm and make sure the ends of the sandwich are pressed down together. Repeat for all sandwiches.
Dip the entire mozzarella in carrozza in the egg mixture, covering all sides (even the crust!) to seal in the cheese. This is a really important step, so make sure you cover every inch! Repeat for each one.
Place these on a plate lined with baking paper in the fridge for 20-30 minutes to set.
Here’s the best part – frying the sandwiches! Just before the resting time is up, heat up a generous amount of sunflower oil in a fry pan until you reach 179°C/399°F – the perfect temperature for these cheeky, cheesy savory treats.
Add one in at a time and cook until golden brown and crispy. Use a slotted spoon to gently keep covering the top of the sandwich with oil while it’s in the pan, then turn it over and repeat until the result is golden and crispy.
Add each finished mozzarella in carrozza to a plate lined with paper towels and use any extra to blot excess oil off the top.
E ora si mangia, Vincenzo’s Plate….Enjoy!
