RomanItalian
Mozzarella in Carrozza
by Marco Rufini · 181K subscribers on YouTube
Traditional Roman-style Mozzarella in Carrozza, a fried mozzarella sandwich made with stale homemade bread, mozzarella, egg and flour breading, and optional anchovy.
- Cook
- 6 min
- Difficulty
- easy
Ingredients
9 items- 1 pcsStale Homemade BreadCut in half to make two thin slices
- 1 pcsMozzarellaWell-drained
- FlourFor breading, as needed
- 1 pcsEggBeaten with salt, pepper, and parmesan
- SaltTo taste
- PepperTo taste
- Parmigiano ReggianoAbundant, as needed
- 1 pcsAnchovy Fillet(optional) — Optional
- High Oleic Sunflower OilFor frying, heated to 170°C
Method
- Take a slice of stale homemade bread and split it in half to create two thin slices.
- Prepare the mozzarella (fior di latte) and ensure it is well-drained.
- Beat an egg with salt, pepper, and abundant grated parmesan cheese.
- Coat each bread slice first in flour, then in the egg mixture.
- Dip the mozzarella in its own whey (or buttermilk) and place it on one of the bread slices.
- (Optional) Place an anchovy fillet on top of the mozzarella.
- Close the sandwich with the other bread slice and press gently to seal.
- Coat the entire sandwich again with flour on all sides, then quickly dip in the egg mixture again, then coat again with flour.
- Shake off excess flour.
- Fry in high-oleic sunflower oil heated to 170°C (or use the grandmother's toothpick test: insert a toothpick into the oil; if bubbles form, it's ready). Do not completely submerge the sandwich; cook one side then the other.
- After about 5-6 minutes, remove the sandwich and drain on paper towel.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
