Mozzarella in carrozza
Only a chef of Neapolitan origin could reveal all the secrets to make mozzarella in carrozza: a delicious recipe, widespread also in Lazio (where I was born) with some differences, very easy to prepare that requires small touches to obtain a perfect result. First of all, the quality of the ingredients, especially for the mozzarella, which must be buffalo mozzarella and preferably from the day before. Mozzarella in carrozza, in fact, was created as a recipe for recycling everything left over from the previous lunch and turning it into something really appetizing! These fritters with a fragrant a filled core will please everyone thanks to their simplicity, but if you want to make a gourmet version, I recommend adding prosciutto, anchovies, dried tomatoes, basil and black pepper inside. An explosion of flavors that you can enhance by breading with panko, special Japanese breadcrumbs instead of classic breadcrumbs, the resulting crunchiness will conquer everyone bite after bite!
Mozzarella in carrozza, recipe of the famous street food that everyone really likes. The mozzarella is breaded between two slices of bread or bread for sandwiches and is fried in oil. It should be eaten hot and stringy at the cost of getting a little burned.
But who can resist such goodness?
INGREDIENTS
White bread loaf 12 slices (600 g)Mozzarella di buffalo cheese (500 g) Fine salt to tasteEggs 5 - largeFlour 1 (100 g)Breadcrumbs (300 g)
TO FRYSunflower seed oil 4 ¼ cups
PREPARATION
You can then choose whether to use only mozzarella or add prosciutto, as I did, or anchovies, dried tomatoes reduced to small pieces. In a bowl, beat the eggs and add the milk, a pinch of salt and a sprinkling of pepper. Cut the drained mozzarella into slices of approx. 1 cm. Take the slice of bread, cut off the edges or use directly the bread for sandwiches. Place 2 slices of mozzarella on top (and prosciutto or other, if you want), salt lightly and close in a sandwich with another slice of bread. The filling must be contained between the two slices of bread, without spilling. Press the edges well with your fingers, so as to seal. Pass the bread and mozzarella in carrozza first in the flour, making it adhere well on both sides and edges and sealing the edges again by pressing with your fingers. Then in the egg and then in the breadcrumbs. Put the mozzarella in carrozza in the refrigerator for 30 minutes: in this way the breading will be perfect, crispier and without spilling of stringy mozzarella during frying. Heat the oil to a temperature of 170°C and fry your bread in carrozza on both sides. Pay attention to the temperature of the oil that should not rise too much: in this way it will brown slowly and the mozzarella inside will melt perfectly. Once the mozzarella in carrozza are ready, dry them from excess oil with absorbent paper and serve cut in half or triangle or rectangle. Perfect as an appetizer, but also for dinner, accompanied by a nice fresh salad.
ADVICEIf you use buffalo mozzarella, as in the mozzarella in carrozza original recipe, I suggest you drain it a few hours before. Then put the slices of mozzarella on top of a sheet of baking paper and dry them with absorbent paper. If you use a bread roll, the procedure does not change. If instead you use homemade durum wheat bread, I advise you to create slices of approx. 1 cm or 1 cm and a half, cut off the edges and pass them lightly in the milk, so that they soften. Add the buffalo slices with a pinch of salt, and then pass them in flour, beaten eggs and finally in breadcrumbs.
Only a chef of Neapolitan origin could reveal all the secrets to make mozzarella in carrozza: a delicious recipe, widespread also in Lazio (where I was born) with some differences, very easy to prepare that requires small touches to obtain a perfect result. First of all, the quality of the ingredients, especially for the mozzarella, which must be buffalo mozzarella and preferably from the day before. Mozzarella in carrozza, in fact, was created as a recipe for recycling everything left over from the previous lunch and turning it into something really appetizing! These fritters with a fragrant a filled core will please everyone thanks to their simplicity, but if you want to make a gourmet version, I recommend adding prosciutto, anchovies, dried tomatoes, basil and black pepper inside. An explosion of flavors that you can enhance by breading with panko, special Japanese breadcrumbs instead of classic breadcrumbs, the resulting crunchiness will conquer everyone bite after bite!
Mozzarella in carrozza, recipe of the famous street food that everyone really likes. The mozzarella is breaded between two slices of bread or bread for sandwiches and is fried in oil. It should be eaten hot and stringy at the cost of getting a little burned.
But who can resist such goodness?
INGREDIENTS
White bread loaf 12 slices (600 g)
Mozzarella di buffalo cheese (500 g)
Fine salt to taste
Eggs 5 - large
Flour 1 (100 g)
Breadcrumbs (300 g)
TO FRY
Sunflower seed oil 4 ¼ cups
PREPARATION
You can then choose whether to use only mozzarella or add prosciutto, as I did, or anchovies, dried tomatoes reduced to small pieces. In a bowl, beat the eggs and add the milk, a pinch of salt and a sprinkling of pepper. Cut the drained mozzarella into slices of approx. 1 cm. Take the slice of bread, cut off the edges or use directly the bread for sandwiches. Place 2 slices of mozzarella on top (and prosciutto or other, if you want), salt lightly and close in a sandwich with another slice of bread. The filling must be contained between the two slices of bread, without spilling. Press the edges well with your fingers, so as to seal. Pass the bread and mozzarella in carrozza first in the flour, making it adhere well on both sides and edges and sealing the edges again by pressing with your fingers. Then in the egg and then in the breadcrumbs. Put the mozzarella in carrozza in the refrigerator for 30 minutes: in this way the breading will be perfect, crispier and without spilling of stringy mozzarella during frying. Heat the oil to a temperature of 170°C and fry your bread in carrozza on both sides. Pay attention to the temperature of the oil that should not rise too much: in this way it will brown slowly and the mozzarella inside will melt perfectly. Once the mozzarella in carrozza are ready, dry them from excess oil with absorbent paper and serve cut in half or triangle or rectangle. Perfect as an appetizer, but also for dinner, accompanied by a nice fresh salad.
ADVICE
If you use buffalo mozzarella, as in the mozzarella in carrozza original recipe, I suggest you drain it a few hours before. Then put the slices of mozzarella on top of a sheet of baking paper and dry them with absorbent paper. If you use a bread roll, the procedure does not change. If instead you use homemade durum wheat bread, I advise you to create slices of approx. 1 cm or 1 cm and a half, cut off the edges and pass them lightly in the milk, so that they soften. Add the buffalo slices with a pinch of salt, and then pass them in flour, beaten eggs and finally in breadcrumbs.
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