Mozzarella in carrozza in the pan was a whim I wanted to indulge for a long time. You might be wondering why, well it’s quite simple. My mother fried every single day (when she worked in her restaurant) so if I wanted something fried I just had to ask. However, I never fry at home, I am someone who eats fried food only when out, the lingering smell doesn’t thrill me and I can still smell it when I go to bed even if the door is closed. It might be a quirk of mine but it’s so. For this reason, I found, and finally reached, this compromise.
I prepared the mozzarella in carrozza with sandwich bread, without needing stale bread. At my house, bread is hardly found because I don’t eat it. Therefore, I had to remedy this factor as well.
I leave you with the recipe but I remind you that you can become a follower of the Facebook fan page, the Instagram profile, or choose the Pinterest board. I await you!
I also recommend another super tasty recipe with mozzarella: stuffed meatballs, not to be missed! If you like the pan bauletto try also the recipe Stuffed Pan Bauletto in the Oven, the perfect appetizer to share with family or friends. Alternatively, you can choose the Savory Christmas Trees, perfect for Christmas lunches or dinners!
Here below I leave you more mozzarella recipes you can find on the blog, from appetizers to main dishes to second courses! Each link is clickable and will take you directly to the recipe you chose to read!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 3 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 332.70 (Kcal)
- Carbohydrates 30.92 (g) of which sugars 3.19 (g)
- Proteins 16.79 (g)
- Fat 16.01 (g) of which saturated 6.38 (g)of which unsaturated 4.80 (g)
- Fibers 3.58 (g)
- Sodium 836.38 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 Mozzarella in Carrozza in the Pan:
- 2 slices Mozzarella
- 4 slices Sandwich Bread (in my case it was whole wheat)
- as needed Milk
- 1 Egg
- as needed Flour
- as needed Breadcrumbs
- 1 pinch Salt
- as needed Extra Virgin Olive Oil (or butter)
Mozzarella in carrozza is a typical appetizer of Campanian cuisine. It was devised in Naples to use up leftover mozzarella. The dish is very simple to prepare and consists of a slice of mozzarella enclosed between two slices of sandwich bread, the famous “carrozza”, which are dipped in egg and milk and then fried. Often the filled slices are also dipped in flour or breadcrumbs before frying. If you don’t have sandwich bread, you can also use sliced bread, not too thick.
Tools to Prepare Mozzarella in Carrozza
- 1 Pan
- 1 Cutting Board
- 1 Knife
- 2 Small Bowls
- 2 Plates
Preparation of 2 Mozzarella in Carrozza in the Pan:
The simplest thing to do to execute all the steps is to prepare the various ingredients we will need on a work surface. Take two flat plates and pour flour into one and breadcrumbs into the other. Consequently, take two bowls and in one crack the egg and beat it with a fork with a pinch of salt, and pour some milk into the other.
At this point, take the sandwich bread and remove the outer part, the slightly harder one. My mother used to leave it, so I would say you can do it too if you want. Place the mozzarella slice in the center and close. Apply slight pressure along the edges to try to seal it. If the mozzarella is too large, trim the edges a bit.
Then pass our bread in the milk and then in the flour, then in the egg, and finally in the breadcrumbs. Carefully check that you have breaded all sides and edges and that the “carrozza” is sealed.
Now in a non-stick pan, pour a drizzle of extra virgin olive oil (or butter, but don’t spread around) and place our two “carriage” and let them cook for a couple of minutes per side. They should be golden and crispy.
Now you just have to enjoy them hot and stringy!
Bon appétit!
Variants:
As I already mentioned in the text, you can use bread instead of sandwich bread if you don’t have it at home. You can use pizza mozzarella instead of the classic one. You could also use butter instead of extra virgin olive oil, but after all, we are Italian and oil is always oil for us.
