Mozzarella In Carrozza Fried Mozzarella Sandwiches Recipes

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICH)

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.

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)

Steps:

• Add the eggs and milk to a bowl with a pinch of salt and pepper and whisk together. Add the flour on a separate plate and set them both aside.
• Cut the mozzarella into slices, medium thickness. Divide the mozzarella slices between two slices of crustless bread. Make sure no mozzarella is outside the edges of the bread.
• Cover each slice of bread topped with mozzarella with another slice of bread to create a sandwich. Cut each sandwich diagonally to make triangles.
• Add enough sunflower oil to a pan so it's 1/4 inch deep. Dip each triangle in flour making sure to cover all edges. One by one dip each triangle in egg quickly again making sure to cover all edges.
• Place each egg dipped triangle in the oil and fry the sandwiches in batches until browned and crispy on each side.

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 (FRIED MOZZARELLA SANDWICHES)

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 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.