Mozzarella en Carrozza
User Reviews
5
Mozzarella en Carrozza
Description
In this recipe, slices of mozzarella—either fresh or block—are placed between slices of crust-removed white bread, then cut into triangles. The bread and cheese sandwiches are dredged in flour to help the batter adhere. A wet batter of beaten eggs, milk, minced parsley, pecorino romano, salt, and pepper coats each sandwich before frying in olive oil over medium-low heat.
The frying process creates a golden crust while gently melting the mozzarella inside so it stays creamy and warm without leaking excessively. The technique of using moderate heat controls browning and cheese melting. Sandwiches are drained on paper towels or a rack to avoid sogginess.
This dish is traditionally served immediately while cheese is molten, paired with lemon wedges or anchovy sauce for additional savory contrast. Leftovers can be gently reheated in a pan to restore crispness and warmth and kept refrigerated up to three days.
Ingredients
- 8 lices white bread crust removed
- 1 pound mozzarella sliced 1/4" thick, see notes below, block
- 2 tablespoons milk whole
- 5 large egg beaten
- 1/4 cup parsley minced
- 1/4 cup olive oil for frying
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup pecorino romano
Instructions
- Beat the eggs, milk, salt, pepper, Pecorino Romano, and parsley together and set aside.
- Lay 2 slices or enough mozzarella to cover one slice of bread, then lay another slice on top and cut in half diagonally. Repeat for a total of 8 triangles.
- Heat a large nonstick pan to medium to medium-low heat with 2 tablespoons of olive oil.
- Dredge the triangles into the flour on all sides and shake off the excess.
- Beat the egg mixture one more time then soak the triangles in the egg mixture for 20 seconds, flip and soak the other side for 20 seconds
- Fry the egg battered triangles until golden on both sides (about 2 minutes per side). Place the finished fried sandwiches on a wire rack or paper towel lined baking sheet to drain. Do not overcrowd the pan. Work in batches and use the remaining olive oil for subsequent batches.
- The sandwiches can be kept warm in a 170f oven while waiting to finish more sandwiches or if making a big batch. Serve with lemon wedges, anchovy sauce, or marinara sauce on the side.
Notes
- Block mozzarella melts more easily and stays melted longer than fresh mozzarella.
- Fry on medium to medium-low heat to achieve golden crust without burning.
- Serve alongside lemon wedges or a simple anchovy sauce made by heating anchovies with water and lemon juice.
- Sandwiches should be eaten immediately but can be reheated gently in a pan.
- Leftovers store well up to 3 days refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 12.8g | 4% |
| Protein | 36.9g | 74% |
| Fat | 46.3g | 71% |
| Saturated Fat | 20.1g | 101% |
| Cholesterol | 302mg | 101% |
| Sodium | 1298mg | 54% |
| Potassium | 182mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 2.7g | 5% |
| Calcium | 728mg | 73% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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