Mozzarella in carrozza is a recipe from Campania and Lazio cuisine, now widespread throughout Italy, a dish made with few ingredients: mozzarella, bread, milk, eggs and breadcrumbs that will be fried in peanut oil for an amazing, stringy, crunchy result. And very tasty. Excellent as an aperitif cut into triangles or as finger food cut into sticks.
Preparation time: 20 minutes
Ingredients for 4 triangles
- White bread loaf 4 slices (it is good also with rye, spelled or wholemeal loaf)
- 1 glass milk
- 1 mozzarella
- 1 egg
- 300 gr breadcrumbs
- salt
- sunflower seed oil to fry (500 ml)
- 4 anchovy fillets (optional)
Method
In a deep dish, lightly beat the egg with a pinch of salt. Pour the milk into a deep plate and arrange the breadcrumbs on a flat plate. Prepare the anchovy fillets if you want to use them. Remove the outer crust of the bread and cut the mozzarella into slices. When all the ingredients are ready, we start preparing our mozzarella in carrozza.
We quickly dip two slices of bread in milk: they must not be soaked but only slightly wet. Put the sliced mozzarella on the top of one of these, and wanting to give it an extra touch, add two anchovy fillets, and close with the second slice, press gently with your hands to pack it all together and making the edges stick well around it. We make the “sandwich” turn well in the beaten egg and finally cover it completely with breadcrumbs. Repeat the procedure until all the ingredients are used up.
Pour some sunflower oil into a frying pan and bring it a temperature of 170 degrees. When it reaches temperature we put in a sandwich to fry. Leave to brown well on one side then, with the help of a spatula and a fork, turn to the opposite side. The surfaces of our mozzarella must all be golden, it will take about 1-2 minutes. When it is golden brown, place it on a plate lined with absorbent paper, salt lightly, cut the tile in two triangles or stripes and serve hot!
Watch the video with the few fundamental steps to prepare the mozzarella in carrozza
