RomanItalian
Mozzarella in Carrozza
by Cucina con Ruben · 548K subscribers on YouTube
Classic Italian fried mozzarella sandwich (mozzarella in carrozza) with two delicious fillings: anchovy and lemon zest, and sun-dried tomato with oregano and basil.
- Difficulty
- medium
Ingredients
14 items- Fiordilatte MozzarellaFresh mozzarella in brine, drained and pressed
- Sandwich BreadSoft white sandwich bread
- EggsFor breading, beaten
- FlourAll-purpose flour for dusting
- BreadcrumbsBreadcrumbs
- AnchoviesAnchovy fillets in oil, for one of the two fillings
- LemonUnwaxed lemon, zest only, for the anchovy filling
- Dried TomatoesSun-dried tomatoes, for the second filling
- OreganoDried oregano, for the sun-dried tomato filling
- Fresh Basil(optional) — Fresh basil leaves, for garnish or in the filling
- Black PepperFreshly ground black pepper, to taste
- Salt(optional) — Salt, only if needed (anchovy filling is already salty)
- Panna (opzionale per impanatura)(optional) — A splash of cream added to the egg for the second breading (optional)
- Frying OilVegetable oil for deep frying, enough to submerge the pieces
Method
- Slice the mozzarella fiordilatte into pieces about 1/2 cm thick. Place the slices between layers of paper towels and press gently to remove as much liquid as possible.
- Lay out 3 slices of sandwich bread for the base and 3 slices for the top. The bread should be slightly larger than the mozzarella slices.
- For the anchovy and lemon version: place anchovy fillets on the bread, then grate lemon zest over them. Season with pepper (no salt needed as anchovies are salty).
- For the sun-dried tomato version: place sun-dried tomatoes on the bread, then sprinkle with oregano, basil, and pepper.
- Top each base with a slice of bread to form a sandwich. Press gently to seal the edges. Some mozzarella may ooze out – this is fine.
- Cut each sandwich into triangles (or rectangles, as preferred).
- Prepare the breading station: flour, beaten eggs, and breadcrumbs. First coat each triangle in flour, then dip in egg, then coat in breadcrumbs.
- For a double breading: press the breaded triangle firmly to flatten slightly, then dip again in egg (the chef adds a splash of cream to the egg for the second dip) and coat again in breadcrumbs.
- Heat oil to 170°C (340°F) in a deep pan. Fry the mozzarella in carrozza in batches until golden brown on all sides, about 2-3 minutes. Do not overcrowd.
- Remove with a slotted spoon and drain on paper towels. Serve hot, garnished with fresh basil leaves if desired.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
