Mozzarella in carriage with ham and béchamel are delicious rustic snacks prepared
with good mozzarella fiordilatte or buffalo, enclosed between two slices of bread or sandwich bread, then breaded and fried.
Crunchy on the outside, soft and melty inside, they are among the most loved in our rotisserie, enjoyed by both adults and children.
There are many variants with different fillings and shapes; today I propose this very rich version with the addition of béchamel in the filling, which makes it not only more enticing but also creamier, and slices of cooked ham for a more complete meal.
All these ingredients together create a perfect dish for an appetizer buffet, on many different occasions; they can also be made into mini triangles.
Let’s see together how to prepare these tasty mozzarella in carriages.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 6 pieces
- Cuisine: Italian
Ingredients for Mozzarella in Carriage with Ham and Béchamel
- 12 slices Sandwich bread
- 10.5 oz Buffalo mozzarella (or fiordilatte)
- 2 slices Cooked ham
- 3 Eggs
- 2.7 tbsps Milk
- to taste All-purpose flour
- to taste Breadcrumbs
- to taste Peanut oil
- to taste Salt
- 1 1/4 cups Milk
- 0.3 cups All-purpose flour
- 2 tbsps Butter
- to taste Salt
- to taste Nutmeg
Tools
- 1 Small pot
- 1 Stove
- 2 Bowls
- 1 Pan
Tips and Variants
For this recipe, you can use simple fiordilatte or the classic buffalo mozzarella from Campania, as the Neapolitan recipe suggests.
There is also a Roman variant that includes, in addition to fiordilatte mozzarella, the addition of anchovies.
To enjoy a good hot fry, I advise against preserving the mozzarella in carriage already cooked.
You could keep the mozzarella in carriage already breaded in the fridge for a couple of hours, or freeze them, then fry them in hot oil when needed.
Perfect to enjoy with a good glass of fresh beer!
