Americans have grilled cheese and mozzarella sticks, and Italians have mozzarella in carrozza. These fried mozzarella sandwiches originated in Naples as a way to use leftover cheese and needless to say, the occasion of making this is no longer reserved for leftovers – Italians buy mozzarella especially for making this crunchy, stretchy comfort food.
Its name, which means “mozzarella in carriage,” refers to how the strings of melted cheese resemble the reigns of a horse-drawn carriage when the sandwich is pulled apart.
From the classic to variations with a twist, there are plenty of ways to prepare it. This version draws some inspiration from Liguria, pairing it with a sauce made from marjoram, the herb found in much of the region's cuisine.
For this classic version, carnivores can feel free to throw prosciutto, speck, or even some 'nduja into the mix.
Mozzarella in Carrozza With Marjoram Sauce
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Chef: Giovanni Rota
Skill Level: Easy
Time: 40 minutes
Ingredients for 4
For the mozzarella in carrozza
12 oz. fiordilatte mozzarella
5 oz. breadcrumbs
8 slices of bread
4 large eggs, lightly beaten
lemon
peanut oil
salt
pepper
For the sauce
2 oz. milk
1 tsp. marjoram
½ cup sunflower seed oil
lemon
salt
pepper
Cut the mozzarella into 4 slices, dry them lightly with kitchen paper, and stuff the bread to obtain 4 sandwiches. Make sure that the mozzarella does not overflow.
Pass the sandwiches in lightly beaten eggs and then in breadcrumbs, then “seal” the edges of the bread slices.
Cook the mozzarella in carrozza (no more than two at a time) submerging them in abundant boiling peanut oil, at 350°F, until golden brown, then drain them on kitchen paper.
Blend the milk with the puffed marjoram, a drop of lemon juice, salt, and pepper; add the sunflower oil slowly until you obtain a smooth and uniform emulsion.
Decorate as desired with new carrot leaves or fresh herbs. Serve the mozzarella in carrozza with the marjoram sauce.