MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)
Mozzarella in Carrozza - Italian fried mozzarella sandwiches made with creamy and oozy mozzarella centre with a crispy and delicious fried bread outside. A totally indulgent and comforting treat you'll be making again and again!
Provided by Emily Kemp
Categories Snack
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 465 kcal, Carbohydrate 34 g, Protein 16 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 109 mg, Sodium 480 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)
This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it's called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella - the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly.
Provided by Ali Slagle
Categories lunch, weekday, sandwiches, appetizer, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 962, UnsaturatedFat 41 grams, Carbohydrate 51 grams, Fat 67 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 1250 milligrams, Sugar 6 grams, TransFat 0 grams
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 (FRIED MOZZARELLA SANDWICHES)
Time 1h
Yield Serves 4-6
Number Of Ingredients 13
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 (FRIED MOZZARELLA SANDWICH)
Mozzarella In Carrozza is a popular Italian fried mozzarella sandwich - Golden crisp on the outside and melt-in-your-mouth on the inside.
Provided by Andrea Soranidis - The Petite Cook
Categories Appetiser
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Carbohydrate 116 g, Protein 47 g, Fat 45 g, SaturatedFat 25 g, Cholesterol 241 mg, Sodium 1554 mg, Fiber 6 g, Sugar 8 g, Calories 1065 kcal, ServingSize 1 serving
MOZZARELLA IN CARROZZA
Mozzarella in Carrozza (Italian Fried Mozzarella Sandwich) is a melty mozzarella nestled between two slices of bread that are first dipped in milk, then in flour and beaten eggs and finally deep fried until golden and crispy. Kind of the Italian version of a grilled cheese sandwich.
Provided by Nicoletta
Categories Appetizers
Time 15m
Number Of Ingredients 13
Steps:
- Cut bread into 2 cm slices and with a biscuit cutter cut 8 rounds. Set the borders aside to make cubed breadcrumbs with.
- Cut the mozzarella into 1 cm thick rounds to fit onto the bread slices making sure to leave a little margin around the edges.
- Pour the milk into one soup bowl, the flour into another, and beat the eggs with salt and pepper in another.
- Warm the oil in a frying pan over a medium heat.
- Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg.
- Fry in hot oil on each side till crispy and golden and remove to kitchen towel.
MOZZARELLA IN CARROZZA
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 6 to 12 servings
Number Of Ingredients 9
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.
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