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Mozzarella in Carrozza is a great classic of Italian culinary tradition, especially beloved in the south of the country. Crispy golden pockets enclose a stringy mozzarella heart, offering an irresistible appetizer, perfect to serve during an aperitif or to enrich an informal dinner.
Drain the Costanzo mozzarella well and dry it with absorbent paper 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, thus creating 4 sandwiches.
Prepare three plates: one with flour, one with beaten eggs (mixed with 2 tablespoons of milk), and one with breadcrumbs. Pass each sandwich first in the flour, making sure it is well coated.
Then dip it into the egg mixture, allowing it to absorb evenly. Finally, cover with breadcrumbs, pressing lightly to make them adhere well.
Heat plenty of seed 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 absorbent paper 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) | 259.15 |
| Carbohydrates (g) | 35.43 |
| of which sugars (g) | 3.08 |
| Fat (g) | 7.96 |
| of which saturates (g) | 3.7 |
| Protein (g) | 11.64 |
| Fibre (g) | 1.38 |
| Salt (g) | 0.7 |
