Mozzarella in Carrozza is a classic of Italian culinary tradition, especially loved in the south of the country. Crunchy golden pockets enclose a stringy mozzarella heart, offering an irresistible appetizer, perfect to serve during an aperitif or to enrich a casual dinner.
Drain the Costanzo mozzarella well and pat it dry with paper towels to remove excess moisture. Cut the mozzarella into slices about 1 cm thick.
Place 4 slices of bread on a flat surface. Lay the mozzarella slices on 4 of these bread slices and cover with the remaining 4 slices of bread, thus creating 4 sandwiches.
Prepare three plates: one with flour, one with beaten eggs (mixed with 2 tablespoons of milk), and one with breadcrumbs. Dip each sandwich first in the flour, ensuring it is well covered.
Then dip in the egg mixture, allowing it to absorb evenly. Finally, coat with breadcrumbs, pressing lightly to adhere well.
Heat plenty of vegetable oil in a pan over medium-high heat. When the oil is hot (about 170°C), fry the sandwiches, a few at a time, until golden and crispy, about 2-3 minutes per side.
Drain the sandwiches on paper towels to remove excess oil.
Serve the mozzarella in carrozza hot, garnished with fresh parsley sprigs if desired.
Try it also with Fior di Latte or Smoked Provola.
Italia, Sicilia
| Energy (kcal) | 260.79 |
| Carbohydrates (g) | 42.81 |
| of which Sugars (g) | 1.76 |
| Fat (g) | 5.88 |
| of which Saturates (g) | 1.4 |
| Protein (g) | 10.65 |
| Fiber (g) | 2.43 |
| Sale (g) | 0.43 |
