Mozzarella in carrozza is a dish of indescribable pleasure: a warm and stringy core of mozzarella, enclosed in a crunchy breadcrumb coating. Clearly fried. Typical of Campania cuisine, mozzarella in carrozza originates as a dish to recycle leftover mozzarella and stale bread. Just a few simple ingredients are enough to transform leftovers into a real humdinger, to be served as an appetizer, as a single dish or as an aperitif. How is it prepared? In reality there is not a single recipe for mozzarella in carrozza because it can be prepared in many different ways; with homemade bread or with pancarrè, stuffed with ham or anchovies, fried or baked. It can also be enriched to your liking with ingredients found in the pantry. Let's give them all a try!
Mozzarella in carrozza: recipe with sandwich bread
Mozzarella in carrozza with sandwich bread will allow you to obtain more precise shapes. You can cut them into triangles or cubes, to be served as appetizers.
Ingredients
8 slices of with sandwich bread without rind, 9 oz mozzarella (fiordilatte or buffalo mozzarella), 4 oz breadcrumbs, 3 eggs, seed oil for frying, salt
Method
First, cut the mozzarella into slices and let them dry on absorbent paper, dabbing them to remove the excess liquid. Place the sliced mozzarella on the pancarrè, so that it doesn’t come out from the edges. If you like you can add some cooked ham or an anchovy fillet.
Cover with the other pancarrè slices, exerting light pressure with the palm of the hand, especially on the edges in order to compact the slices and prevent the mozzarella from coming out when frying.
Beat the eggs with a fork and add a pinch of salt (and possibly pepper). Immerse the sandwiches in the beaten egg, making sure the edges are soaked well and then let the excess egg drip off. Evenly cover them with breadcrumbs, sealing the sides properly.
Fry in plenty of hot oil. Soak a few pieces at a time and fry them until golden brown, turning them upside down halfway through cooking; it will take about 2-3 minutes. Drain on absorbent paper and serve!
Mozzarella in carrozza with stale bread
Mozzarella in carrozza with homemade bread (also known as "peasant bread") is the most traditional version, ideal for recycling leftover stale bread and leftover mozzarella from the day before. And why not try making it with provola?
This is my father's recipe, to be served without any delay as an appetizer, even before an important lunch (in Campania you don't worry about these problems). This version is also without breadcrumbs, but a little milk is used to soften the bread.
Ingredients
8 slices of stale bread, 9 oz mozzarella (fiordilatte or buffalo mozzarella), 3 eggs, milk, flour, seed oil for frying, salt
Method
If you have a loaf of bread, cut it into slices of the same thickness and dip them for an instant in the milk to soften them. At this point, place the slices of mozzarella on top, close them with another slice of bread, making them stick together well with a light pressure. Flour them evenly.
Beat the egg with a pinch of salt and drop in the slices of bread. Fry a few pieces at a time in plenty of boiling oil for about 2-3 minutes, turning them upside down halfway through cooking. When they are well browned, drain on absorbent paper and serve!
Mozzarella in carrozza without eggs
What if you don't have any eggs? To make mozzarella in carrozza it’s essential they are properly closed pouch to prevent the stringy mozzarella from coming out. This batter can also be prepared without eggs!
You will need 5 oz flour, 2 glasses water and a pinch of salt: put all the ingredients in a bowl and stir with the help of a fork or a kitchen whisk. Completely dip your slices of bread in it and then fry!
Mozzarella in Carrozza - Baked
If on the other hand you don't feel like frying, you can also prepare the mozzarella in the oven. It will be lighter but equally tasty and crunchy! While preparing the recipe following the standard procedure, preheat the oven to 350°C; place the mozzarella in carrozza on a baking tray covered with baking paper, sprinkle them with a drizzle of oil and bake for about 20 minutes in a static oven, turning them upside down halfway through cooking. Your mozzarella in carrozza light version is ready!