Mozzarella in Carrozza is a traditional Neapolitan recipe. It consists of Mozzarella cheese tucked inside plush bread, crusted with bread crumbs. It is called Mozzarella in Carrozza (mozzarella in a carriage) because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage.
12 slices of thick white sandwich bread
32 basil leaves
500 gr. of low-moisture mozzarella, drained
About 4 tsp. anchovy paste (Optional)
100 gr. standard flour
300 gr. breadcrumbs
350 ml canola oil
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🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc
👩🏻🍳 Cuisine: Italian 🇮🇹
👨👩👧👧 Yield: 6 servings
Preparation: 20 minutes
Cooking: 20 minutes
Resting : 1 hour or overnight
😰 Level: easy
💰 Cost (NZ): $$$$
Cut the mozzarella into 1 cm thick slices. Press gently with your hands to remove excess water.
Lay 6 slices of the bread on a small baking sheet.
Arrange 4 basil leaves on each slice of bread.
Set 1 slice of mozzarella on each piece.
Add about 1 teaspoon anchovy paste over each slice of mozzarella. Top with another slice of mozzarella and another layer of basil. (Optional)
Cover each slice with another slice of bread to make sandwiches.
Place a baking sheet on top and weigh the sandwich down with a few heavy cans to press them tightly together.
Refrigerate for at least 1 hour or overnight.
Remove the outer crust by trimming it using a knife on a cutting board.
Cut the mozzarella in the bread into two triangles.
Press down on the sandwiches to help them stay together.
Crack the eggs into a bowl and whisk for a couple of minutes.
Place the breadcrumbs on one plate and the sifted flour on the other.
Dip each piece of stuffed bread into the flour.
Coat the stuffed bread completely into the eggs. Then remove the excess egg part.
Dip the stuffed bread in the breadcrumbs.
Transfer them onto a cutting board. With the blade of a knife, even out the breadcrumbs. Store in the fridge to set for 30 minutes.
Pour 1.5 cm of oil into a shallow heavy frying pan and heat it over medium-high heat until hot.
Line a large plate with paper towels.
Add the stuffed bread to the pan and cook for 1 to 2 minutes until golden brown on the first side, then turn with a spatula and cook for another 1 to 2 minutes on the other side until golden brown.
Repeat this operation until all are done.
Transfer them to the plate lined with a paper towel and season immediately with salt as the sandwiches are cooked.
Serve on a platter or in a linen or napkin lined a basket.