MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)
This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it's called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella - the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly.
Provided by Ali Slagle
Categories lunch, weekday, sandwiches, appetizer, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 962, UnsaturatedFat 41 grams, Carbohydrate 51 grams, Fat 67 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 1250 milligrams, Sugar 6 grams, TransFat 0 grams
MOZZARELLA IN CARROZZA
Mozzarella in Carrozza
Categories Fry Cocktail Party Vegetarian Quick & Easy Mozzarella Gourmet Cheese Week
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 8
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.
MOZZARELLA EN CAROZZA
This is a truly decadent sandwich! I saw this recipe being made on Food Network's Secrets of a Restaurant Chef and knew I had to make it as I love grilled cheese.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 512.1, Fat 26.4, SaturatedFat 11.4, Cholesterol 177.9, Sodium 704, Carbohydrate 53.6, Fiber 2.8, Sugar 2.9, Protein 15.3
MOZZARELLA IN CARROZZA WITH ANCHOVY SAUCE
Provided by Gina Marie Miraglia Eriquez
Categories Appetizer Dinner Mozzarella Pan-Fry Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 (antipasto) servings
Number Of Ingredients 13
Steps:
- Make anchovy sauce:
- Melt butter in a small heavy saucepan over low heat. Discard any foam from top, then remove from heat. Stir in anchovies, capers, and lemon juice. Keep warm, covered. Stir in parsley just before serving.
- Make mozzarella in carrozza:
- Cut bread from middle of loaf into 12 (1/4-inch-thick) slices. Sandwich each slice of mozzarella between 2 slices bread, then cut off crusts, forming 4-inch squares (mozzarella slices should be smaller than bread slices).
- Put 1 cup milk in a shallow dish and spread bread crumbs on a plate. Dip both sides of each sandwich in milk, pressing edges lightly to seal sandwich. Coat with bread crumbs, making sure edges are coated well. Place on a parchment-lined baking sheet and chill 2 hours.
- Whisk eggs in a large shallow bowl, then whisk in 3/4 teaspoon salt and remaining 3 tablespoons milk.
- Heat 1/2 inch oil in a 12-inch skillet over medium heat until it shimmers. Dip sandwiches, 1 at a time, in egg mixture, letting excess drip off, and fry, 3 at a time, turning once with a slotted spatula, until golden, about 6 minutes per batch. Drain on paper towels.
- Halve diagonally and serve hot with anchovy sauce.
MOZZARELLA EN CARROZZA
Make and share this Mozzarella en Carrozza recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread.
- Reserve the remaining mozzarella for another use.
- Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
- In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper.
- Put the bread crumbs on a plate.
- In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch.
- When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
- Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
- Marinara Sauce: Heat the oil in a saucepan over medium-high heat.
- Add the garlic and cook, stirring, until fragrant.
- Add the tomatoes and sugar and season with salt and pepper, to taste.
- Bring to a boil, lower the heat, and simmer for 30 minutes.
- Remove the sauce from the heat and stir in the basil and parsley.
Nutrition Facts : Calories 187.4, Fat 7, SaturatedFat 1.5, Cholesterol 105.8, Sodium 631.7, Carbohydrate 25.9, Fiber 3.5, Sugar 8.6, Protein 6.8
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