Mozzarella in carrozza
Mozzarella in carrozza has always been a very popular dish here in Italy. It’s one of kids’ favorite and it is often served as a starter or as an aperitivo food. In fact, this dish represents street food at its peak. Here is a delicious and the most traditional variety of it, considering the fact that Chefs around Italy are customizing Mozzarella in carrozza due to its versatility.
600 gr (1.3 lb) white bread
100 gr (3.5 oz) all purpose flour
250 gr 0.5 lb Mozzarella cheese (dry variety)
300 gr (10.5 oz) bread crumbs
12 filets of anchovies (in oil)
100 gr (3.5 oz) Parmesan cheese
½ cup of whole milk
4 ½ cups deep-frying oil (e.g. sunflower oil)
Mediterranean Sea Salt
Ground Black pepper
Mise en place
24 slices of mozzarella cheese (lay them on a tray in which you have placed paper towels to eliminate the excess milk, half an hour before you prepare the Mozzarella in carrozza)
Breading mixture (In a bowl, pour the breadcrumbs, the grated Parmesam cheese and ground black pepper, mix them with a spoon and set it aside)
Eggwash (Crack 6 eggs into a bowl and beat them with a fork to get it)
On a cutting board, get a bread disk-shaped mold by using a steel ring or a glass (getting two disks from each slice of bread, you should obtain 24 bread disks). Put the bread disks one next to the other and lightly brush with milk by using a pastry brush, then lay a mozzarella slice on top of 12 of them. Season with a pinch of black pepper, then place an anchovy filet on top of each mozzarella slice. Top each anchovy filet with a slice of mozzarella and close up your mozzarella in carrozza with the remaining bread disks on top to get sandwiches.
Pour the sunflower oil into a medium-sized pan with high edges and warm the oil to 350° F.
While the oil is reaching the proper temperature, lightly brush your sandwiches with whole milk, by using a pastry brush (the sandwiches shouldn’t be too soaked before being floured).
Put the flour into a large bowl then press gently the sandwiches to flour them. Tap each sandwich to remove excess flour, then one at the time, soak them into eggwash and bread them with the breading
Just repeat the process, second time without flour, to get a second breading.
Fry them for 6-8 minutes, 6 at a time. Lay them on a tray in which you have placed paper towels to eliminate the excess oil.
This dish perfectly pairs with Prosecco or Coke.