Have you ever tasted a buffalo mozzarella freshly prepared, still warm and full of milk? I assure you it’s a delight for the palate.

But buffalo mozzarella is also good a few days later, drier, enclosed between two slices of bread, dipped in beaten egg, and then fried. This delight, typical of Neapolitan cuisine, has a name: mozzarella in carriage.

Being a leftover recipe, it should simply be prepared with mozzarella a few days old, slices of stale homemade bread as the casing, all dipped in beaten eggs and then fried.

However, in Neapolitan fry shops and pizzerias, where it is offered among fried snacks like zeppoline, scugnizzi, croquettes, mozzarella in carriage is mainly prepared with sandwich bread and the use of breadcrumbs to add crispiness to the preparation.

As for the filling, many use only mozzarella, but there are versions that include the addition of anchovy fillets or, as in my case, cooked ham.

Now take a minute to read the recipe and then… let’s cook and eat!

Ingredients

12 slices sandwich bread (crustless)
3 eggs (large)
12.3 oz buffalo mozzarella
to taste salt
to taste black pepper (ground)
3 tablespoons milk
3 tablespoons grated Parmesan cheese
3.5 oz cooked ham
to taste flour
to taste breadcrumbs
to taste peanut oil (for frying)

Tools

1 Knife
1 Bowl
1 Pan

Steps

Preparing mozzarella in carriage is really simple and requires just a few easy steps.
First, slice the mozzarella and, if necessary, dab it with paper towels. Then take a slice of sandwich bread (crustless) and place the mozzarella on it to cover the entire surface of the bread.
Then add the sliced cooked ham (or an anchovy fillet if you prefer) and top with another slice of bread, pressing well with your hands.
Now, dip the sandwich first in the flour, then in the beaten eggs mixed with milk, salt, cheese, and pepper.
Ensure the sandwich is well soaked on all sides, including the edges.
Finally, coat the stuffed bread in breadcrumbs, making sure to seal the edges well, and dip your mozzarella in carriage into hot oil. Let it cook for a couple of minutes on each side or until a nice golden crust forms 😉.

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