MOZZARELLA IN CARROZZA, A TRADITIONAL ITALIAN RECIPE FROM NAPOLI
Today it’s become very popular to avoid waste. You can find hundreds of recipes online that offer you options to use leftovers. This is something that previous generations already did, though. One brilliant example is mozzarella in carrozza, a typically Italian dish from the region of Campania.
This “poor” dish was created at some point in the early 19th century. Its main objective was to prevent having to throw away ingredients that were not fresh, like hard bread or mozzarella from the previous day.
There are several theories that try to explain the name given to this dish, that we have rediscovered thanks to street food. The most credible of these theories suggests that the result, a mozzarella placed between two slices of bread, resembles some sort of carriage. What we do know for sure is that the mozzarella in carrozza is a traditional dish, that it’s nourishing and absolutely delicious. It’s also incredibly simple to prepare. In particular, like to use a specific brand of eggs called Coren, that you can find in Gadis supermarkets.
INGREDIENTS for4 people
12 slices of bread
500 gr mozzarella di bufala
300 gr breadcrumbs
100 gr all-purpose flour
5 big eggs
Frying olive or sunflower oil
Salt and pepper to taste
Start wrapping paper towel around the mozzarellas, to absorb any excess liquid and then cut them into 1cm slices. Using a small glass, cut circles of bread and place the mozzarella on top so that it covers the whole circle but without sticking out. Cover this with another circle of bread and softly press, so that it forms a compact unit. Now in a plate place the flour and in another the breadcrumbs and beat the eggs in a bowl.
Warm the oil in a frying pan over medium heat. Dunk the sandwiches briefly, one by one, in the flour, then dip in the beaten eggs, and last, in the breadcrumbs.
Fry each side till crisp and gold and remove to a kitchen towel. Serve and… buon appetito!
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