The Mozzarella in Carrozza is a snack of Campanian origins where buffalo mozzarella plays the leading role, but there is also a version in Lazio where they use cooked ham and anchovies. To be worthy of this name, it must be golden, crispy, and melty. For this recipe, I used all ingredients that were left in the fridge, so I would call it a “recycling” recipe made my way.
Other recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons
Ingredients
- 4 slices sandwich bread
- 1 buffalo mozzarella
- 1 egg
- 2 tablespoons milk
- 4 salted anchovies
- 1.75 oz cooked ham
- 1.75 oz flour
- 0.07 oz fine salt
- 1.7 cups peanut oil
Tools
- Food scale
- Frying pan
- Cutting board
Steps
Place the sandwich bread on the cutting board and remove the crust if it has any. Slice the mozzarella and pat it dry with paper towels. Place the slices of cooked ham on the sandwich bread and top with the mozzarella and rinsed salted anchovies.
Cover with the empty slices, pressing slightly. Cut diagonally into four triangles or divide further for smaller pieces. Coat them in flour, making sure all sides are well floured.
Dip the triangles into the beaten egg mixed with milk and salted. Fry in plenty of oil, a few triangles at a time, and as soon as they are golden and crispy, turn them over. Let them dry on paper towels and serve the Mozzarella in Carrozza bites piping hot.
