Mozzarella in Carrozza (Mozzarella in a Carriage)
This is classic genius. Put the mozzarella in a sandwich of tasty bread, flavour it with a little magical anchovy, dip it in beaten egg and fry it until crisp and golden in a fruity olive oil. This, to serve one, can be eaten hot or cold.
You will need:
- 3-4 tablespoons milk
- 2 tablespoons plain flour
- 1 egg, beaten
- Maldon sea salt and black pepper
- 2 slices mozzarella
- 2 slices crusty bread
- 1 anchovy fillet, chopped
- sunflower or extra virgin olive oil
Prepare all the ingredients, putting the milk, flour and beaten egg in three different plates ready to coat the mozzarella. Season the egg with salt and pepper. Lay the mozzarella on a slice of bread, sprinkling a little chopped anchovy over it. Don't worry. It won't taste fishy. It just lifts the delicate flavour of the mozzarella. Make a sandwich with the second slice of bread and press it down. Warm the oil in a frying pan.
Dip the sandwich in the milk, just giving it a quick wash so that it doesn't get soggy. Now, dust it in the flour then dip it into the egg, coating the bread well on both sides. This is a bit messy but fun. The oil should be just at sizzling point. Gently fry the sandwich in the oil until it is lightly coloured. Turn it and cook it on the other side. Drain on kitchen paper and serve warm.
Make anything 'in carrozza'. Try boiled ham and Emmenthal or fontina. Crisply fried courgettes and peppers sandwiched in between crusty bread can be cooked the same way.
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