Easy Italian Mozzarella in Carrozza Recipe
Mozzarella in carrozza is a classic Italian fried cheese sandwich stuffed with mozzarella and very easy to prepare. Foodie Sisters in Italy, Valeria and Benedetta, try out the simplified version of this traditional recipe from their beloved cookbook, Il Talismano della Felicità, and get rewarded with delicious results.
Crustless slices of bread are packed with milky mozzarella and dipped in flour and egg before being fried until golden and crispy in this Italian family favorite. We have tested the simplified version which does not require any resting time, making it a quick, inexpensive meal or snack.
The names of Italian dishes often refer to the recipe’s history or appearance, and this is no exception. Mozzarella in carrozza refers to the slices of bread which ‘carry’ the mozzarella. Once cooked, the cheese will melt meaning that when you eat it you will get strings of mozzarella reminiscent of the reins of a carriage.
Although the recipe is easy to follow there are a few things to keep in mind. Firstly, be sure to use a tightly crumbed bread with no holes to avoid the sandwiches falling apart when dipped in the egg. Secondly, while the recipe does not call for deep-frying, it is important to use enough oil to cover the sides of the bread in order to ensure that the edges are well-sealed. Lastly, while you might want to wait a few minutes before digging in (to avoid burning your mouth!), mozzarella in carrozza should always be consumed while still piping hot; if the mozzarella cools it will become gummy and unpleasant.
Once you have tried this easy version, you can also try adding other ingredients along with the mozzarella such as prosciutto, anchovies, mushrooms, or whatever takes your fancy. We guarantee that in no time at all these little pockets of deliciousness will become a firm favorite in your kitchen.
Mozzarella in Carrozza
24 slices of bread
2 eggs, beaten
Vegetable oil, for frying
Cut the crusts off the bread and slice the mozzarella. Place a piece of mozzarella between two slices of bread and pat down, squeezing the edges together.
Place the flour and eggs in two separate bowls and a generous amount of oil in a wide pan.
Take each sandwich in turn, first dust it all over with flour, then dip in the beaten egg, making sure that the sides are also well-coated.
Gently place the sandwich into the hot oil and fry for a few minutes on each side until the exterior is lightly golden and crispy. Continue coating and frying in batches until all the sandwiches are cooked and serve immediately.