Mozzarella in Carrozza with Salami is flavorful, quick, and perfect both as a main dish and as an appetizer, finger food, or to accompany a delightful aperitif. Mozzarella in carrozza in Venice has become a tradition, so much so that there are numerous places that prepare it, and tourists now make it a regular stop, it is so good. Today I wanted to propose a more unusual but very tasty version using Golosetto/Cacciatore CLAI Salami, also known as Cacciatorino, a small-sized salami made with lean meat from 100% Italian pigs, gluten-free and dairy-free, and has obtained the protected designation of origin (PDO). I recommend trying the Venetian version of mozzarella in carrozza.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 4 slices Sandwich Bread
- Golosetto/Cacciatore CLAI Salami
- Mozzarella
- Flour
- Breadcrumbs
- 2 Eggs
- Peanut Oil
Clai Salumi
- Salame Bellafesta
- Mix Salami
- Salsiccia Passita Clai
Preparation
Let’s start preparing the Mozzarella in Carrozza with Salami. Cut the bread slices in half to get rectangles, slice the Golosetto Clai salami into thin slices, and slice the mozzarella as well.
Place the Golosetto Salami and mozzarella on four slices of bread, cover with the other slices and slightly press the edges.
Pour the eggs into a deep plate and beat them with a fork, pour flour into another plate, and breadcrumbs into another.
Now coat each mozzarella first in flour, then in egg, and finally in breadcrumbs.
Heat the peanut oil, and when it reaches temperature, you can cook the mozzarellas.
For frying the mozzarellas, you can use either the fryer at 340°F or a pan; in this case, check the oil temperature with a wooden stick: if bubbles form around it, the oil is at the right temperature, and you can cook the mozzarellas.
Cook the mozzarellas until golden, remove them, and let them dry on absorbent paper. Serve the Mozzarella in Carrozza with Salami hot.
