Mozzarella in carrozza is one of those typical dishes of Neapolitan cuisine – made up of common ingredients resulting in a true masterpiece.
Mozzarella, bread, and eggs are the main ingredients for this renowned recipe that can be found on the menu of every trattoria in the city – fried to perfection in the Neapolitan tradition. It was born as a kind of “peasant’s recipe” for leftovers to avoid wasting any leftover not-so-fresh mozzarella.
It is a simple recipe that can also be prepared at home if you’re clever enough to properly work the mozzarella so that the cheese melts without coming out of the crust as you cook it – a misstep that irreversibly ruins the dish.
Follow our recipe and advice in the photo gallery for a successful mozzarella in carrozza!
La Cucina Italiana recipe for Mozzarella in Carrozza
Ingredients
8 slices of bread
1 mozzarella fiordilatte
2 eggs
Flour
Salt
Peanut oil
Method
First, slice the mozzarella into 4 pieces and place each slice on a paper towel to absorb excess liquid.
With a sharp knife, remove the crust from the loaf of bread and put a piece of mozzarella on top of each bread slice.
Close with the other slice of bread and press closure well with your hand so that the two slices of bread stick together as much as possible.
Pass the sandwiches through the flour, then beat the eggs in a bowl.
Add a pinch of salt and then dip the sandwiches one at a time into the egg mixture with the mozzarella inside.
Again, press the sandwiches together.
Fry them in a heated pan with peanut oil immediately after.
Let them brown for a few minutes on each side, rotating them with a spatula (make sure not to break them).
Drain the excessive oil on a paper towel and serve hot.