Mozzarella In Carrozza Mediterraneo Recipes

MOZZARELLA IN CARROZZA

Steps:

• Sandwich a slice of mozzarella and an anchovy fillet between two pieces of bread for each carrozza. For the batter, beat the eggs and milk together in a bowl. Dip the carrozza sandwiches into the batter, turning to make sure they are fully coated.
• In a saute pan, heat the extra-virgin olive oil and cook the sandwiches until they are golden brown on each side. Add a dash salt to season and serve immediately.

MOZZARELLA EN CARROZZA

Steps:

• Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
• In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.
• In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
• Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
• Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Remove the sauce from the heat and stir in the basil and parsley.

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:

• Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. (One of the advantages of soft white bread is that it easily smushed together.) Pour the milk in to 1 soup bowl, the flour into another, and beat the egg with salt and pepper in another. Warm the oil in the frying pan over medium heat. Dunk the sandwiches briefly, 1 by 1, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side until crisp and golden and remove to a paper towel. Cut in half and apply to face.

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.

MOZZARELLA IN CARROZZA

Steps:

• In a bowl whisk together the egg and the milk and transfer the mixture to a shallow bowl. Put the bread crumbs in another shallow bowl. Spread the bread slices with 1 1/2 teaspoons of the anchovy paste, put 1 slice of the mozzarella on each of 4 bread slices and top the mozzarella with the remaining bread slices, forming sandwiches. Working with 1 sandwich at a time, dip the sandwiches into the egg mixture, letting the excess drip off, and coat them with the bread crumbs. In a large heavy skillet heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in the fat sauté the sandwiches, turning them and gently flattening them with a spatula, for 6 minutes, or until the mozzarella is melted and the bread is golden. Divide the sandwiches between 2 heated plates and keep them warm. To the skillet add the lemon juice, the tomato, the green peppercorns, the remaining 1/4 teaspoon anchovy paste, and salt and black pepper to taste and cook the mixture over high heat, whisking, until it is heated through. Spoon the sauce over the sandwiches and sprinkle the sandwiches with the parsley.

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 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.