Updated: Apr 22
Preparation: 10 minutes
Cooking time: 15 minutes
Portions: 4 - 6
Mozzarella in carrozza (carriage) is a real treat with mozzarella, bread, eggs and breadcrumbs. It is a typical recipe of the Campania and Lazio cuisine, simple to cook which involves frying breaded slices of mozzarella. The result? Racy and amazing!
12 slices of bread
1x250 g buffalo mozzarella
peanut oil or corn oil for frying
a pinch of salt
Mozzarella in carrozza is a simple and quick appetizer, to be served hot. Based on readily available ingredients, this is a delicious dish, also excellent as a fragrant finger food.
Mozzarella in carrozza is a traditional preparation from Campania and Lazio and was born as a "recovery" course to use leftover mozzarella.
Its stringy filling of mozzarella and the crunchy and golden "carriage" of the breading make it one of the most captivating variations for bringing to the table the dairy product, emblem of Italy in the world. Racy and appetizing, this dish will win you over with its disarming simplicity and goodness. To enrich the flavor, you can also add an anchovy.
For other mozzarella-based recipes I will just have to consult the many available and choose how else to use this delicate and versatile ingredient. Enjoy your meal!
To prepare the mozzarella in carrozza, start by slicing the buffalo mozzarella and dabbing the slices with kitchen paper to remove excess liquid. Trim the slices of bread by removing the crust with a serrated knife. Spread the mozzarella on the basic bread slices, leaving a few millimeters of the perimeter edge free from the filling and salting lightly. Cover with the remaining slices of bread and press with the palm of your hand to compact them and cut them into triangles.
Proceed with the breading: first pass the triangles in the sifted flour, making them adhere well even to the edges. Then pass them in the egg and finally in the breadcrumbs. Let it rest for 30 minutes in the refrigerator.
Once firm, repeat the breading operation a second time, but without the flour, then first in the egg and then in the breadcrumbs. Let it rest for another half hour in the fridge. Fry the mozzarella at 170 ° C in boiling peanut oil until the triangles turn golden. With the help of a slotted spoon, lay the mozzarella in the carriage on the kitchen paper or fried paper, to eliminate the residual oil. Serve immediately.