Mozzarella En Carrozza Recipes

MOZZARELLA IN CARROZZA

Steps:

• Divide half of the cheese equally among 6 bread slices. Top with the basil leaves then the remaining cheese. Cover with the remaining bread slices, pressing gently, to form 6 sandwiches.
• Whisk the eggs, salt and pepper in a large bowl until well blended and frothy. Place the flour in a medium bowl. Add enough oil to a heavy large frying pan to come 1/2-inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to coat lightly, then dredge them in the egg mixture to coat completely and place in the hot oil. Cook until the cheese melts and the sandwiches are golden, about 3 minutes per side. Cut the sandwiches into triangles. Transfer the sandwiches to a platter and serve with the pesto.

MOZZARELLA IN CARROZZA

Steps:

• Divide capers among 12 bread slices and spread evenly. Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches, then cut off and discard crusts to form 3-inch squares.
• Coat sandwiches with flour, knocking off excess. Beat together eggs, milk, and a pinch each of salt and pepper in another small shallow bowl.
• Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides. Meanwhile, coat 3 sandwiches, 1 at a time, with egg mixture. Fry, turning over once, until golden brown, about 5 minutes, then drain on paper towels. Coat and fry remaining 3 sandwiches in same manner.
• Cut sandwiches into quarters and serve immediately.

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)

Steps:

• In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
• Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
• Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
• In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

MOZZARELLA IN CARROZZA WITH ANCHOVY SAUCE

Steps:

• Make anchovy sauce:
• Melt butter in a small heavy saucepan over low heat. Discard any foam from top, then remove from heat. Stir in anchovies, capers, and lemon juice. Keep warm, covered. Stir in parsley just before serving.
• Make mozzarella in carrozza:
• Cut bread from middle of loaf into 12 (1/4-inch-thick) slices. Sandwich each slice of mozzarella between 2 slices bread, then cut off crusts, forming 4-inch squares (mozzarella slices should be smaller than bread slices).
• Put 1 cup milk in a shallow dish and spread bread crumbs on a plate. Dip both sides of each sandwich in milk, pressing edges lightly to seal sandwich. Coat with bread crumbs, making sure edges are coated well. Place on a parchment-lined baking sheet and chill 2 hours.
• Whisk eggs in a large shallow bowl, then whisk in 3/4 teaspoon salt and remaining 3 tablespoons milk.
• Heat 1/2 inch oil in a 12-inch skillet over medium heat until it shimmers. Dip sandwiches, 1 at a time, in egg mixture, letting excess drip off, and fry, 3 at a time, turning once with a slotted spatula, until golden, about 6 minutes per batch. Drain on paper towels.
• Halve diagonally and serve hot with anchovy sauce.

MOZZARELLA EN CAROZZA

Steps:

• Beat together the eggs, milk and Parmigiano-Reggiano in a medium bowl until they are a homogenous mixture.
• Season with salt, to taste, and reserve.
• Divide the mozzarella between 4 slices of the white bread.
• Put the remaining slices of bread on top of the mozzarella and press to close.
• Preheat the oven to 300 degrees F.
• Add peanut oil to a large wide skillet until it is at least a 1/2-inch deep. Heat over medium-high heat to 350 degrees F.
• Dredge each sandwich in flour and shake off the excess.
• Dip each sandwich generously in the egg/and cheese mixture.
• Work in batches, do this process to each sandwich just before frying, it's not a good idea to flour and dip ahead of time.
• Secure each sandwich with toothpicks.
• Put the first sandwich in the hot oil.
• Remove the toothpicks to turn and insert the toothpicks in the second side.
• When each sandwich is nice and brown on both sides, remove it from the oil and blot it on paper towels.
• Put it on a sheet tray with a rack and keep warm in the preheated oven. Repeat this process with each of the sandwiches.
• Cut the sandwiches diagonally into quarters, arrange on a serving platter and serve with the sauce.
• Sauce:.
• In a small saute pan combine the olive oil, garlic and crushed red pepper. Cook over medium heat until the garlic is golden brown and very aromatic. Add the lemon juice and capers and shake to combine.
• Swirl in the butter and season with salt, to taste. Toss in the parsley and serve immediately.

MOZZARELLA IN CARROZZA

Steps:

• Take a slice of bread and layer on it a slice of mozzarella, basil, and salt and pepper to taste. Top with another slice of bread and press together firmly to make a sandwich. Repeat with the rest of the bread and ingredients to make four sandwiches, and set aside.
• Place the flour in a shallow bowl. In a second shallow bowl, combine the eggs and milk with salt and pepper to taste. In a third shallow bowl, blend the bread crumbs with salt and pepper to taste. Dip the sandwich first in the flour, then in the egg-milk mixture, and then in the bread crumbs.
• In a 10-inch sauté pan, heat olive oil until medium hot. Place carrozza carefully in hot oil and turn with tongs, brown evenly all the way around on all sides. Remove from heat and serve immediately.
• Note: It's important that the oil is not smoking. If the oil is too hot, carrozza and breadcrumbs will burn on the outside before mozzarella has a chance to melt between layers.