The cheese in carrozza is a typical dish from Abruzzo, and in Abruzzo it is known as pecorino in carrozza, since semi-aged pecorino cheese is used.
For an alternative dinner or as an appetizer, this cheese in carrozza will add flavor to the table. This recipe is made with slices of rustic bread on which you place slices of cheese and anchovy fillets; then everything is dredged in flour and egg, and finally fried.
As is well known, Abruzzo is a land of shepherds and has an ancient cheesemaking tradition that gives rise to many cheese specialties: pecorino, caciotta, ricotta and more. The dish I propose today can be called a “peasant” dish because of the simplicity of the ingredients used: as I already wrote, traditional recipes use semi-aged pecorino, but in this version I used flavorful cheese slices that work perfectly for this preparation.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 8 slices Rustic bread
- 8 slices Sliced cheese (semi-aged pecorino if available)
- 8 fillets Anchovy fillets (alici)
- as needed Milk (as needed to moisten the bread)
- as needed Flour (for dredging)
- 2 Eggs
- as needed Oil for frying (vegetable oil)
Preparation
To make cheese in carrozza, slice the rustic bread (better if from the day before); if the slices are too long, cut them in half.
Moisten each slice of bread with a little milk (water also works; just enough to soften the bread a bit).
Place a slice of cheese on each slice of bread, then add a desalinated anchovy fillet (or one preserved in oil, but be sure to drain and pat dry each fillet).
To hold the ingredients in place, use toothpicks, piercing both the anchovies and the cheese.
Dredge the slices in flour and then dip them in beaten eggs. Fry them in hot oil until golden. Drain and place on paper towels. Remove the toothpicks, serve, and enjoy!
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
I was inspired by a cookbook, Abruzzo Cuisine, by Alessandro Molinari Pradelli.
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