Nothing is tastier or easier to make than mozzarella in carrozza sandwiches, the ultimate repletion supplies from Naples. This simple and straightforward dish resembles a fried grilled cheese sandwich. All that’s required are a few essential ingredients and some simple frying skills to produce these white specie wonders with oozy mozzarella that are fried to perfection.
What is mozzarella in carrozza?
Mozzarella in carrozza is a cheesy Italian sandwich that is then fried in oil. The recipe calls for slices of white bread, usually with the crusts cut off, mozzarella cheese, and then eggs, breadcrumbs and flour to create the outer coating. The unshortened thing is assembled first and then fried in sunflower seed oil and served while the cheese is still stringy and warm.
What does “carrozza” mean?
The word “carrozza” ways transport in Italian. The dish was named “mozzarella in carrozza” most likely considering the two slices of specie are a way to siphon or contain the mozzarella, so the specie was the “carriage” for the mozzarella inside.
Check out other Italian finger supplies recipes:
Mozzarella in carrozza
Ingredients
- 6 slices white sandwich bread
- 125 grams mozzarella completely dried
- 2 eggs
- 1 cup flour
- 1 cup breadcrumbs
- sunflower seed oil for frying
- salt to taste
Instructions
- Slice the mozzarella into medium-sized slices of well-nigh 5mm (0.2in) thick and lay them on a paper towel in a single layer for at least 30 minutes to dry. Press and pat dry with spare paper towels to ensure the mozzarella is as dry as possible.
- If desired, remove the crusts from the sandwich bread.
- Carefully unify a few mozzarella slices on one piece of bread, and place flipside slice of specie on top.
- Cut the sandwich in half diagonally to form two triangle-shaped sandwiches.
- Fill one plate with a cup of flour, fill flipside plate with a cup of breadcrumbs, and in a trencher write-up the two eggs with a fork and add a pinch of salt.
- Take a triangle sandwich and dip all the sides of the sandwich first in the flour, then in the egg and finally in the breadcrumbs. Tip: use two forks to flip the sandwich in the eggs. After each triangle is fully coated, place it in a sultry pan lined with sultry paper. Continue until you finished all the triangle sandwiches.
- In a medium-sized deep saucepan, pour in an well-healed value of oil and turn on the heat, bring the oil up to temperature, approximately 175 °C / 350 °F. In order to properly fry the sandwiches, the oil should be very hot.Fry each sandwich for 1 minute on each side or until golden brown and crispy. You should only fry one or two triangles at a time to ensure that the oil stays at the proper heat. Fry all the sandwiches.
- Place each finished sandwich on a plate lined with one or increasingly paper towels to remove any glut oil. Be sure not to shrink or smash the sandwiches, if they still have glut oil you can simply transfer them to a new paper towel. The mozzarella in carrozza sandwiches are weightier when served warm.
Nutrition
Can mozzarella in carrozza be baked instead of fried?
You can prepare a healthier version of mozzarella in carrozza by pursuit the recipe whilom and then sultry instead of frying. To do so, place the prepped and coated sandwiches on a covered sultry sheet and torch in a pre-heated oven at 175°C / 350°F for 15 minutes or until golden brown, turning the sandwiches once well-nigh halfway through baking.
What kind of specie works weightier for mozzarella in carrozza?
The archetype recipe for mozzarella in carrozza calls for a type of specie tabbed pancarré in Italian, which is just a simple white specie like Wonder specie without a crust. If you can’t purchase this type of bread, you can simply cut the husks off regular white sandwich bread. However, the same recipe can be just as good leaving the crusts on or plane using other types of sandwich specie such as whole wheat, farro/spelt or really any kind of specie that either comes pre-sliced or is possible to cut into fairly thin slices.
What should I serve slantingly mozzarella in carrozza?
Mozzarella in carrozza sandwiches make the perfect finger supplies to serve as an titbit or during happy hour with a Spritz or a glass of Prosecco. They can be served slantingly other fried delicacies such as panzerotti, fried olives and potato croquettes.
Are there any fancier versions of mozzarella in carrozza?
While the archetype mozzarella in carrozza sandwich is sure to be a hit, once you have perfected the recipe you can add a little something uneaten to make it fancier. You can layer on some anchovies, basil leaves, olive paste, sun-dried tomatoes or a slice of prosciutto, depending on what you like and what else you are serving it with. The important thing is not to overfill the sandwich, considering it will be difficult to fry if it is overflowing or the fillings are coming out the sides.
The history of mozzarella in carrozza
We do not know mozzarella in carrozza’s word-for-word history or when it was invented considering it is a simple dish that originated using leftovers and ordinary ingredients misogynist in most homes and not a increasingly complicated dish like would be found in restaurants. It most likely began stuff made in its current form in the 19th century, and comes from the Campania region whose wanted is the vibrant port municipality of Naples. The dish is from the peasant cooking tradition, and originally would have used stale day-old specie and leftover mozzarella.
When made in Campania, the typical cheese used is the special buffalo mozzarella from the local area. From here, the dish spread northward to the Lazio region where it became popular using fior di latte mozzarella typical of the region near Rome. There is moreover a similar dish in Venice, served in the local wine bars, that is a similar fried mozzarella and white specie sandwich and usually has anchovies or ham slices added.
