MOZZARELLA IN CARROZZA (ITALIAN FRIED CHEESE SANDWICH)
Mozzarella in Carrozza ~ is a classic Italian cheese sandwich made with a slice of mozzarella between 2 slices of bread, dipped into flour and egg, and quickly fried. Classic Italian street food at its best!
Provided by Anna and Liz
Categories Appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Grab a small bowl and beat 1 egg, add 1 tablespoon of half and half (or milk), and a pinch of salt and pepper. Set aside. In a second small bowl add the flour.
- Cut the bread into quarters. Slice 4 pieces of the mozzarella (about 1/4-inch thick) and place each slice into each quarter of the bread.
- In a small frying pan, add about 1/4-inch olive oil. Preheat on medium-low heat.
- When the oil is hot, dip each mini sandwich into the flour and dredge all sides. Then dip each sandwich into the egg mixture, coating all sides. Add it to the hot oil and lightly fry until golden brown, about 1 minute per side, turning them over once, or until the mozzarella is melted.
- Drain on paper towels. Optional: Sprinkle with some fresh cracked pepper on top. Serve warm.
- Yields: 4 mini mozzarellas in Carrozza
Nutrition Facts : Calories 110 calories, Carbohydrate 8.8 grams carbohydrates, Fat 6.3 grams fat, Protein 4.8 grams protein, ServingSize 1 serving
MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)
Time 1h
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- Take the slices of bread, then place a slice of mozzarella cheese between two of the bread slices to make a sandwich. (Make sure that the mozzarella slices are smaller than the bread slices, so that you have a good 1/2in/1 cm margin around the slices, to prevent the cheese from oozing out as it melts during cooking.)
- Fill a large skillet with the oil, enough for a semi-deep fry, about 2cm/1 inch deep. While the oil is heating up, set up your 'assembly line': Line up the milk, flour and seasoned beaten egg, each in separate bowls, preferably right next to the frying pan. Have a grate at the ready for draining the sandwiches after they're fried. Here was my set up:
- Mis en place
- Dip each mozzarella sandwich, on both sides, in the milk until nice and moist, then in the flour, then in the beaten eggs seasoned with salt and pepper, making sure the bread is well impregnated with the egg. Then fry each sandwich in the oil over moderately high heat until golden brown on each side-a few at a time so that you don't crowd the frying pan. As the sandwiches are done, transfer them to the rack while you fry the rest.
- When they're all done, sprinkle the sandwiches with salt and serve immediately.
- Mozzarella in carrozza is traditionally served just like this, perhaps with lemon wedges on the side. But I like to gild the lily by serving them with a bit of anchovy sauce: you empty a tin or jar of anchovies with some olive oil in a saucepan over moderate heat. Stir until the anchovies have broken up and are sizzling, then add a tablespoon or so of water. The anchovies will almost instantly form a smooth sauce. Add finely minced garlic (a garlic press works well here) and parsley. Stir once, then remove from the heat. You can spoon this sauce on top or around the sandwiches or, since anchovies can be 'controversial', in a sauceboat for those who want it.
MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)
This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it's called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella - the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly.
Provided by Ali Slagle
Categories lunch, weekday, sandwiches, appetizer, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 962, UnsaturatedFat 41 grams, Carbohydrate 51 grams, Fat 67 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 1250 milligrams, Sugar 6 grams, TransFat 0 grams
MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICH)
Mozzarella In Carrozza is a popular Italian fried mozzarella sandwich - Golden crisp on the outside and melt-in-your-mouth on the inside.
Provided by Andrea Soranidis - The Petite Cook
Categories Appetiser
Time 15m
Number Of Ingredients 10
Steps:
- Cut the crust off from the white sandwich bread slices.
- Brush the bread with béchamel sauce for the Sicilian version, add a slice of ham for the roman way or leave it plain for the Neapolitan. Add 2 thick mozzarella slices (about 1-inch wide) and close the sandwich.
- Arrange the flour in a bowl or plate, and dredge the mozzarella sandwich in until fully coated.
- Beat the eggs and milk in another bowl, season to taste with salt and pepper. Coat the sandwich on all sides with the egg-wash until fully covered.
- Arrange the breadcrumbs on a plate and coat the sandwich to fully seal the mozzarella inside and avoid leaks during frying process. Repeat the breading process if necessary.
- Heat the oil a in a deep heavy sauce-pan. Add more oil if needed until is enough to deep-fry the sandwich.
- Heat over medium-high heat until a deep-fry thermometer reads 350°F/ 170°C.
- Gently fold the sandwich in and deep-fry 2 mins on each side, or until crispy and golden on both sides.
- Transfer the sandwich on a plate covered with kitchen paper, allow to cool slightly and serve.
Nutrition Facts : Carbohydrate 116 g, Protein 47 g, Fat 45 g, SaturatedFat 25 g, Cholesterol 241 mg, Sodium 1554 mg, Fiber 6 g, Sugar 8 g, Calories 1065 kcal, ServingSize 1 serving
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