Classic Mozzarella In Carozza Recipes

Steps:

• Combine basil, olive oil, salt, and pepper in a food processor and process until smooth.
• Bring 5 quarts of water to a simmer and remove from heat.
• In a large mixing bowl, break apart the curd into small pieces (it is best to use your hands). Season the curd with kosher salt.
• Carefully pour the hot water over the curd. Using 2 long wooden spoons, carefully but quickly begin working the curd, forming it into a smooth, lumpless ball. Once curd is of smooth texture, remove from water and place onto a plastic film lined sheet pan.
• Evenly stretch the mozzarella on the sheet pan to cover the entire surface. Spread a thin layer of the basil puree on the mozzarella. Place a thin layer of the prosciutto di Parma over the basil puree. Using the underlying film, begin rolling the mozzarella tightly, forming a pinwheel.
• Wrap the entire log of mozzarella in plastic wrap and place into refrigerator. Allow to rest for 8 to 24 hours.
• Slice the mozzarella log into 1-inch pieces. Dredge in flour, then in egg wash and then lightly coat with bread crumbs. Reserve in refrigerator until time to pan fry.
• Pan fry in oil until golden brown on both sides.

Steps:

• Beat together the eggs, milk and Parmigiano-Reggiano in a medium bowl until they are a homogenous mixture. Season with salt, to taste, and reserve.
• Divide the mozzarella between 4 slices of the Pullman loaf. Put the remaining slices of bread on top of the mozzarella and press to close.
• Preheat the oven to 300 degrees F.
• Add peanut oil to a large wide skillet until it is at least a 1/2-inch deep. Heat over medium-high heat to 350 degrees F.
• Dredge each sandwich in flour and shake off the excess. Dip each sandwich generously in the egg/and cheese mixture. Work in batches, do this process to each sandwich just before frying, it's not a good idea to flour and dip ahead of time. Secure each sandwich with toothpicks. Put the first sandwich in the hot oil. Remove the toothpicks to turn and insert the toothpicks in the second side. When each sandwich is nice and brown on both sides, remove it from the oil and blot it on paper towels. Put it on a sheet tray with a rack and keep warm in the preheated oven. Repeat this process with each of the sandwiches.
• Cut the sandwiches diagonally into quarters, arrange on a serving platter and serve with the sauce.
• In a small saute pan combine the olive oil, garlic and crushed red pepper. Cook over medium heat until the garlic is golden brown and very aromatic. Add the lemon juice and capers and shake to combine. Swirl in the butter and season with salt, to taste. Toss in the parsley and serve immediately.
• Cheeeeeeeeeeeeeeesey!

Steps:

• In a bowl whisk together the egg and the milk and transfer the mixture to a shallow bowl. Put the bread crumbs in another shallow bowl. Spread the bread slices with 1 1/2 teaspoons of the anchovy paste, put 1 slice of the mozzarella on each of 4 bread slices and top the mozzarella with the remaining bread slices, forming sandwiches. Working with 1 sandwich at a time, dip the sandwiches into the egg mixture, letting the excess drip off, and coat them with the bread crumbs. In a large heavy skillet heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in the fat sauté the sandwiches, turning them and gently flattening them with a spatula, for 6 minutes, or until the mozzarella is melted and the bread is golden. Divide the sandwiches between 2 heated plates and keep them warm. To the skillet add the lemon juice, the tomato, the green peppercorns, the remaining 1/4 teaspoon anchovy paste, and salt and black pepper to taste and cook the mixture over high heat, whisking, until it is heated through. Spoon the sauce over the sandwiches and sprinkle the sandwiches with the parsley.

Steps:

• Divide capers among 12 bread slices and spread evenly. Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches, then cut off and discard crusts to form 3-inch squares.
• Coat sandwiches with flour, knocking off excess. Beat together eggs, milk, and a pinch each of salt and pepper in another small shallow bowl.
• Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides. Meanwhile, coat 3 sandwiches, 1 at a time, with egg mixture. Fry, turning over once, until golden brown, about 5 minutes, then drain on paper towels. Coat and fry remaining 3 sandwiches in same manner.
• Cut sandwiches into quarters and serve immediately.

Steps:

• In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
• Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
• Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
• In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

Steps:

• Take a slice of bread and layer on it a slice of mozzarella, basil, and salt and pepper to taste. Top with another slice of bread and press together firmly to make a sandwich. Repeat with the rest of the bread and ingredients to make four sandwiches, and set aside.
• Place the flour in a shallow bowl. In a second shallow bowl, combine the eggs and milk with salt and pepper to taste. In a third shallow bowl, blend the bread crumbs with salt and pepper to taste. Dip the sandwich first in the flour, then in the egg-milk mixture, and then in the bread crumbs.
• In a 10-inch sauté pan, heat olive oil until medium hot. Place carrozza carefully in hot oil and turn with tongs, brown evenly all the way around on all sides. Remove from heat and serve immediately.
• Note: It's important that the oil is not smoking. If the oil is too hot, carrozza and breadcrumbs will burn on the outside before mozzarella has a chance to melt between layers.

Steps:

• Beat together the eggs, milk and Parmigiano-Reggiano in a medium bowl until they are a homogenous mixture.
• Season with salt, to taste, and reserve.
• Divide the mozzarella between 4 slices of the white bread.
• Put the remaining slices of bread on top of the mozzarella and press to close.
• Preheat the oven to 300 degrees F.
• Add peanut oil to a large wide skillet until it is at least a 1/2-inch deep. Heat over medium-high heat to 350 degrees F.
• Dredge each sandwich in flour and shake off the excess.
• Dip each sandwich generously in the egg/and cheese mixture.
• Work in batches, do this process to each sandwich just before frying, it's not a good idea to flour and dip ahead of time.
• Secure each sandwich with toothpicks.
• Put the first sandwich in the hot oil.
• Remove the toothpicks to turn and insert the toothpicks in the second side.
• When each sandwich is nice and brown on both sides, remove it from the oil and blot it on paper towels.
• Put it on a sheet tray with a rack and keep warm in the preheated oven. Repeat this process with each of the sandwiches.
• Cut the sandwiches diagonally into quarters, arrange on a serving platter and serve with the sauce.
• Sauce:.
• In a small saute pan combine the olive oil, garlic and crushed red pepper. Cook over medium heat until the garlic is golden brown and very aromatic. Add the lemon juice and capers and shake to combine.
• Swirl in the butter and season with salt, to taste. Toss in the parsley and serve immediately.