Mozzarella in Carrozza
Cheese in a carriage
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
- 01
Dry the cheese. Drain the mozzarella on paper towels for 20 minutes or the sandwich will burst.
- 02
Build and seal. Sandwich the cheese, press the edges firmly to seal all the way around.
- 03
Coat. Dust with flour, dip in egg, then breadcrumbs, and chill 15 minutes.
- 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.