Uncle Larry Adventures

Italian Classics · Campania

More italian antipasti recipes

Mozzarella in Carrozza

Neapolitan mozzarella in carrozza: mozzarella sealed between bread slices, dipped in egg and fried until crisp with a molten middle.

Mozzarella in Carrozza

Cheese in a carriage

Italian antipasto board with cured meats, olives and cheese on a dark table

The short version

Neapolitan mozzarella in carrozza: mozzarella sealed between bread slices, dipped in egg and fried until crisp with a molten middle.

Prep
15 min
Cook
10 min
Total
25 min
Serves
4 servings

Ingredients

  • 8 slices white sandwich bread, crusts off
  • 8 oz fior di latte mozzarella, sliced and drained
  • 2 eggs, beaten with a splash of milk
  • ½ cup flour and 1 cup fine breadcrumbs
  • 2 anchovy fillets, optional
  • Oil for frying

Instructions

  1. 01

    Dry the cheese. Drain the mozzarella on paper towels for 20 minutes or the sandwich will burst.

  2. 02

    Build and seal. Sandwich the cheese, press the edges firmly to seal all the way around.

  3. 03

    Coat. Dust with flour, dip in egg, then breadcrumbs, and chill 15 minutes.

  4. 04

    Fry. Fry at 350°F for about 2 minutes per side until deep gold. Rest 1 minute before biting.

Larry’s rule: Press the edges with a fork like a ravioli. A leaking carrozza is just cheese in the oil.

Nutrition (estimated, per serving)

Serving
1 serving (about 180 g)
Calories
490 calories
Protein
20 g
Carbs
33 g
Fat
31 g
Saturated fat
13 g
Fibre
2 g
Sugar
2 g
Sodium
710 mg
Cholesterol
200 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/mozzarella-in-carrozza).

Before you cook

What to know about Mozzarella in Carrozza

What it is

Mozzarella in Carrozza is a antipasti recipe rooted in Campania's tomato-rich, ingredient-first cooking. This version makes 4 servings in 25 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: dry the cheese, then build and seal, then coat. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 8 slices white sandwich bread, crusts off — provides the recipe's main structure, so its cooking time and texture matter.
  • 8 oz fior di latte mozzarella, sliced and drained — contributes salt, richness and structure; its moisture and temperature affect the finish.
  • 2 eggs, beaten with a splash of milk — adds richness and helps bind or set the finished dish.
  • ½ cup flour and 1 cup fine breadcrumbs — provides the recipe's main structure, so its cooking time and texture matter.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare the components ahead and assemble near serving time to protect crisp and creamy textures.

What to serve with it

  • Serve before the meal with olives, cheese and bread.
  • Arrange as part of a larger antipasto spread.

Questions Larry gets asked

How long does mozzarella in carrozza take to make?
About 25 min start to finish — roughly 15 min of prep and 10 min of cooking. That yields 4 servings.
What do you need to make mozzarella in carrozza?
6 ingredients, starting with 8 slices white sandwich bread, crusts off, 8 oz fior di latte mozzarella, sliced and drained, 2 eggs, beaten with a splash of milk. The full list with quantities is on this page.
How do you start mozzarella in carrozza?
Dry the cheese: Drain the mozzarella on paper towels for 20 minutes or the sandwich will burst.
How do you know when mozzarella in carrozza is done?
Fry. Fry at 350°F for about 2 minutes per side until deep gold. Rest 1 minute before biting.
What is the most common mistake with mozzarella in carrozza?
Press the edges with a fork like a ravioli. A leaking carrozza is just cheese in the oil.
Can you make mozzarella in carrozza ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a appetizer that reheats well.

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Quick answer

What is the difference between sweet and hot Italian sausage?

Sweet Italian sausage is seasoned with fennel and sometimes a little sugar or basil. Hot Italian sausage uses the same base plus crushed red pepper and cayenne. Neither is sugary — 'sweet' just means 'not spicy.' For sausage and peppers, use half of each.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

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