Mozzarella in carrozza recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Diet & lifestyle
- Vegetarian meals
- Vegetarian lunch
This classic Italian sandwich, which literally means ‘mozzarella in a carriage’, makes a delicious and very quick vegetarian meal. Chopped sun-dried tomatoes and fresh basil leaves enhance the flavour of the cheese, which melts on cooking to a wonderful oozing texture in the middle of the eggy bread.
2 people made this
- 8 slices close-textured white bread, cut 1 cm (½ in) thick, about 325 g (11½> oz) in total
- 170 g (6 oz) mozzarella cheese, grated
- 85 g (3 oz) sun-dried tomatoes packed in oil, well drained and roughly chopped
- 16 large fresh basil leaves
- 150 ml (5 fl oz) semi-skimmed milk
- 2 large eggs, beaten
- 1 tbsp extra virgin olive oil
- salt and pepper
- Tomato and orange salad
- 2 oranges
- 6 plum tomatoes, sliced
- 1 tsp balsamic vinegar
- 1 garlic clove, crushed
- 30 g (1 oz) stoned black olives, halved
MethodPrep:15min ›Cook:10min ›Ready in:25min
- First make the salad. Peel and slice the oranges, working over a bowl to catch all the juice. Arrange the tomatoes and orange slices, slightly overlapping, in a shallow dish. Add the vinegar, garlic, and salt and pepper to taste to the orange juice and whisk to mix. Sprinkle this dressing over the salad. Scatter over the olives. Set aside.
- Lay 4 of the slices of bread on a board or work surface. Divide the mozzarella cheese evenly among the slices. Scatter the sun-dried tomatoes on the cheese, then arrange the basil leaves over the tomatoes. Place the remaining 4 slices of bread on top and press down firmly.
- Pour the milk into a shallow bowl. Add the eggs and season with salt and pepper to taste. Gently whisk together. Lay the sandwiches in the bowl, one at a time, and spoon the milk and egg mixture over so that the bread on both sides is evenly and thoroughly moistened.
- Lightly grease a ridged cast-iron grill pan or griddle with 1½ tsp of the oil. Heat the pan over a moderate heat. Place 2 of the sandwiches in the pan and cook for 1–2 minutes on each side, turning carefully with 2 spatulas to hold the sandwiches together, until golden brown and crisp.
- Remove the sandwiches from the pan and keep warm while cooking the other 2 sandwiches, using the remaining 1½ tsp oil. Cut the sandwiches in half and serve hot, with the tomato and orange salad.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Excellent sandwich. Thanks so much for posting.-12 Sep 2012
Mozzarella in Carrozza
Carrozza, also called mozzarella in carrozza, is a typical sandwich of Italian cuisine made with fried mozzarella.
Origin of mozzarella in carrozza
“In carrozza” means “in a carriage” in Italian, so mozzarella in carrozza translates to “mozzarella in a carriage”.
Two interesting tales surround the origin of the name of the dish. Since the strands of the pulled cheese resemble the reins of a horse-drawn carriage, it could have been named carrozza.
The second theory is that the bread was cut into circular discs, and the cheese was sandwiched between two round slices of bread. The final shape looked like the wheels of a carriage and hence the moniker, mozzarella in carrozza.
This fried cheese sandwich is a cross between savory French toasts and a grilled cheese sandwich.
This dish has humble origins in the Neapolitan region of Italy. In the early 19th century, the peasants who could not afford fresh food everyday made use of leftover mozzarella cheese and stale bread as deep-fried sandwiches in the most creative way.
Mozzarella in carrozza is relished throughout Italy as a popular street food with slight variations to the original recipe depending on the region.
The Venetian variation uses fresh bread instead of stale, and a flour and egg batter leavened with yeast to fry these sandwiches. They are served in the bàcari (local bars) as cicchetti. The carrozze are in rectangular shapes, and anchovy, or a slice of cooked ham, is usually added with the cheese.
How to make mozzarella in carrozza
The preparation of carrozza is fairly simple, with minimal ingredients. But care must be taken while frying as the bread might fall apart or the cheese might disintegrate. To avoid this, do not overstuff the sandwich with cheese.
Using the right kind of bread and preparing the cheese before filling helps. Use good quality bread.
Preparing the mozzarella
Fresh mozzarella has high moisture content, hence it can easily disintegrate while frying. The first step is to make sure the cheese slices are dry. There are a couple of ways to do this. Slice the cheese and blot on a paper towel, or refrigerate the slices overnight so that the excess moisture is dried out.
For quick results, use low moisture mozzarella like fior di latte, which is made from cow’s milk. Or packaged cheese available in grocery stores.
Any mozzarella sold outside Italy is always made from cow’s milk unless specified otherwise.
While the traditional Neapolitan version uses only mozzarella di bufala, it’s fine to use fior di latte if that is what is available.
Olive Oil for frying
Carrozze are best fried in olive oil, thus giving them a unique flavour but any neutral cooking oil, like sunflower oil, may be substituted.
Serve mozzarella in carrozza warm as an appetizer or snack. It is eaten as is or with marinara or a tomato sauce.
Fried cheese recipes around the world
Ever since mozzarella was mass-produced and available outside Italy, deep frying this cheese has become common.
The first documentation of frying cheese is in a Medieval French cookbook, “Le Ménagier de Paris.”
Mozzarella fritta, fried cheese without the outer layer of bread, is very popular throughout Italy. Fresh mozzarella is dipped in breadcrumbs and then fried. Similarly, Americans enjoy mozzarella sticks.
Latin Americans have queso frito, where fresh cheese is sliced lengthwise and pan-fried.
The Swiss make delicious fondue fritters known as malakoff, in the form of dome-shaped deep-fried cheese. Stiff cheese, like gruyere, is piled on top of bread forming a dome shape and then deep-fried.
The Dutch make a fried cheese snack pastry named kaassoufflé. Kaassoufflé means “cheese souffle”. The cheese is placed in between pastry sheets and then deep-fried.
Czechs make smažený sýr (“fried cheese”), which is very similar to mozzarella in carrozza. Thick slices of Edam or Emmental are coated in batter and then deep-fried or pan-fried.
Mozzarella In Carrozza
Mozzarella in Carrozza (Fried Mozzarella Sandwiches) is a traditional preparation with mozzarella cheese from Campania and Lazio (like Potato Gateau and Gnocchi alla Sorrentina). It was born as a dish that recuperates the leftover mozzarella cheese.
It is composed of sliced bread filled with mozzarella cheese. The bread is cut into triangles or rectangles, passed into the egg and then fried, a real pleasure in practice.
Mozzarella in Carrozza is a simple and fast appetizer. Based on cheap ingredients, this is a delicious dish, also excellent as a fragrant finger food for any occasion.
Its cheese stuffing and the crunchy and golden breading make it one of the most captivating variants to bring mozzarella to the table, the emblem of Italy in the world. Stuffed with stretched cheese and appetizing, this dish will win you over with its disarming simplicity and goodness.
Mozzarella in Carrozza Is the Perfect Combination of Crunchy and Gooey
The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
Growing up, I always knew the food my mother prepared for me after school was a little different than what my friends were eating. As an Italian immigrant from Calabria, she kept her culinary heritage alive here in the U.S. by re-creating the dishes she grew up making and enjoying with her family. But as a child I didn’t yet appreciate these traditional Italian dishes and instead longed for the food I saw in commercials and tasted at friends’ houses.
In true mom fashion she would concede but not entirely, which led to her “Italianizing” whatever she prepared. This concession is how I came to know and love Mozzarella in Carrozza.
After asking for a simple grilled cheese—two pieces of white bread, American cheese, and a quick browning sear in a pan with butter—I was presented with something, well, a bit different.
Mozzarella in carrozza is the closest thing Italians have to grilled cheese: a molten mozzarella center nestled between two pieces of breadcrumb-crusted, pan-fried slices of bread. Serve with a side of marinara and you have the ultimate Italian treat that satisfies a craving for savory, gooey, saucy while also delivering a fantastic crunch factor.
So who do we have to thank for this mozzarella masterpiece? The origins of this sandwich have long been debated, as you can find them served all across Italy, from Calabria to Naples and Venice, where they add prosciutto and anchovy. Everyone puts their own spin on it, but the foundation remains the same. The name itself also has an interesting backstory. Carrozza means carriage in Italian. Some believe the sandwich received its moniker because it resembles the carriage used to carry milk from the farms to the cities (but I can’t quite picture this). Others insist that the long strands of cheese that pull from the bread as you eat it look much like the reins of horse-drawn carriages. Regardless of which story you’re drawn to, the sandwich has withstood the test of time, remaining a staple in Italian kitchens due to its simple ingredients and easy preparation. Not to mention, it tastes delicious!
To make it, start with a couple slices of thick Italian bread (day-old is best). Fill with mozzarella. Fresh mozzarella is traditional, but I love low-moisture shredded mozzarella. Either works great and will result in an ooey-gooey cheese-pull moment. If you opt for fresh mozzarella, cut about three ½-inch-thick slices and pat dry with a paper towel. You want to remove as much moisture as possible. For the shredded variety, pack on about ¾ cup. Press down on the bread to seal the cheese in. Then lightly coat the assembled sandwich in flour, quickly dip both sides in beaten egg, and for the ultimate crunch factor, cover in seasoned Italian breadcrumbs.
Heat up a pan with a nice glug of neutral oil, about a ½ inch deep, and carefully drop in your sandwich, making sure the bottom piece is submerged. You are looking for a shallow fry. After a golden-brown crust forms and the mozz starts to melt, give it a flip and finish it off on the other side. Drain on a paper towel and sprinkle with salt. If you want to feel like you’re eating a jumbo mozzarella stick, dunk it in your favorite marinara (warmed up, please). Personally, I like mine super crunchy, so I skip the sauce, but you do you.
The next time you have a hankering for a warm, cheesy sandwich, instead of reaching for American or cheddar, grab a few extra ingredients from the shelf for this Italian version. It might be a few extra steps but you will be handsomely rewarded with a golden, crunchy upgrade. Throw in a zippy arugula salad and your fancy lunch just turned into a simple dinner.
Tequeño or dedito de queso or dedito, is a Venezuelan appetizer made with sticks of hard white cheese (queso blanco) surrounded by a strip of dough and then fried.
What are tequeños?
Tequeños, little fingers, cheese fingers, cheese sticks or cheese rolls, are one of the most famous appetizers of the Venezuelan cuisine across the world.
Traditionally from the Middle East (where they were made with feta cheese), tequeños are also very popular in Australia, Turkey and Colombia. These cheese sticks with fried dough are characterized by their simplicity and for their versatility, since they can be eaten at any moment during the day.
Tequeños can be served alone or with several dips and sauces. The most popular ones are ketchup, ayran (Arabian sauce based on sour cream), pink sauce, tartar sauce, hot sauce and guasacaca.
In Venezuela, tequeños are made with queso llanero (or queso de mano, hand cheese), which is the most accepted version in the country. There is also a bigger size variation called tequeñón.
However, there are a few variations that get more popular day by day and include different filling: tequeños stuffed with ham, cheese and ham, ricotta and spinach, gouda cheese, Vienna sausage, chocolate and even with seafood (typically surimi sticks).
As far as the regional versions, there are two main recipes: tequeyoyos, typical from the region of Zulia, made with mature plantain and cheese, and tequeños de jojoto, from the Carabobo region, made with tender corn dough.
What is the origin of tequeño?
There are a lot of theories regarding the origins of cheese fingers in Venezuela. In this long list, the following are the most credible versions on this appetizer’s origin.
The first one, and the strongest, is located in the Venezuelan city of Los Teques and has two possible stories. One of the theories states that tequeños appeared around 1920 at the Báez’ family home, being a creation of the elder sister. Her name was Josefina Hernández de Oviedo and she was 15 years old.
At first, they got the name of cheese rolls and because their popularity was so big, they even became famous in Caracas, La Victoria and Las Tejerías. The level of acceptance was so high that people from those cities used to ask daily: “Where are the tequeños?” or exclaimed: “Tequeños are here!”, in both cases referring to the distributors that arrived from Los Teques. Eventually, the name changed to the actual recipe.
The other variation, located in that same city suggests that it was actually the cook of a wealthy family from Caracas who invented this preparation. The family had a summer house in Los Teques and they asked their cook to make different recipes.
The second theory about their origin is in the town of Villa del Rosario, in Zulia’s region. It’s believed that it was an Italian man whose last name was Franco, that accidentally ended up discovering this delicious preparation.
Finally, the third theory (and perhaps the less probable one), is the one located in the city of Caracas. This one states that in the El Teque neighbourhood, a man was found with a suspicious attitude. When asked what he was doing, he assured to be “buying cheese cakes in a pastry shop”. Those cakes then changed into the known tequeños.
Variations around the world
Even if Venezuela is the country that made tequeños famous around the world, there are a few similar versions in other countries as well.
In Colombia, tequeños are called palito de queso (cheese stick) or cheese finger. Occasionally, dulce de guayaba (guava paste) is added and they are wrapped in a baked puff pastry.
In the Middle East, where they are believed to have originated many years before, they get the name of raqqat jibneh. They are made with feta cheese, which has a taste and texture very similar to queso llanero.
In Turkey, they are called sigara böreği (literally translated as “borek cigarette”) and are stuffed with feta cheese, potatoes, parsley and even minced meat at times. They tend to be served with aryan. In 2011, their name was changed to kalem böreği to avoid references to cigarettes.
Finally, tequeños filled with chorizo can be found in Spanish supermarkets due to the high Venezuelan immigration that this country has received during the years.
Mozzarella in Carrozza
- 12 slices white sandwich bread
- 20 ounces (about 24 thin slices) whole milk ‘mozzarella di buffala’
- 4 tablespoons salt packed capers, rinsed
- 8 anchovies
- 2 small shallots
- 1 clove garlic
- 2 teaspoons lemon juice
- 4 tablespoons butter, softened
- 4 tablespoons minced parsley
- Salt and pepper
- About 2 cups of olive oil for frying
To make the batter, beat the egg whites until soft peaks form. Combine egg whites, yolks and flour in a large mixing bowl. Loosen with water to a thin batter, you’ll need about 1 cup. Reserve batter.
In a food processor, combine the capers, anchovies, shallots, garlic, lemon, butter and parsley. Puree to a paste.
Spread the butter mixture across 6 pieces of the bread. Pat dry the mozzarella slices and divide on top of the butter mixture.
Season with salt and pepper, and top with the remaining bread slices.
Heat olive oil in a large skillet over medium high heat (you’ll want it about 1/2 inch deep in your skillet). Dip the sandwiches in the batter one at a time. Fry in the olive oil until golden and crispy, about 4 minutes per side. Drain on paper towels and serve hot with lemon wedges.
Prepare the first ‘carriage’ simply by placing half of the mozzarella (and a slice of Parma ham, if using) between 2 of the slices of bread (unbuttered).
Then repeat with the rest of the bread and cheese (and ham). Next, lightly beat the eggs together with the milk, and pour the mixture into a shallow dish (to make coating easier). Spread the seasoned flour out on a largish plate – and now you’re ready to go.
Pour about 1 inch (2.5 cm) of oil into a wide saucepan, or deep-sided frying pan, and heat it up to the point where a cube of bread thrown in turns golden brown in 1 minute. Then coat both sides of each sandwich with seasoned flour, and cut each of the sandwiches into 4 quarters. Dip each quarter into the beaten egg and milk to soak up the mixture on both sides. Now carefully slide the quarters into the hot oil. They will probably float on top of the oil, so cook them for 30 seconds on one side, then turn them over to cook for a further 30 seconds on the other side.
When the coating is a nice golden brown, they’re ready. Drain them on kitchen paper or crumpled greaseproof paper, sprinkle with salt and serve.
Mozzarella In Carrozza Recipe
I had this while living in Italy for 2 years and it was so amazing! The key really is to have fresh basil and Buffalo mozzarella. It makes all the difference.
Schedule your weekly meals and get auto-generated shopping lists.
- 1/4 cup sun dried tomatoes
- 12 slices white bread
- 6 slices fresh Buffalo mozzarella
- 12 large basil leaves
- S & P
- 4 tbs flour
- 2 eggs, beaten
- 3 tbs olive oil
- 1/4 cup sun dried tomatoesshopping list
- 12 slices white breadshopping list
- 6 slices fresh Buffalo mozzarella shopping list
- 12 large basil leavesshopping list
- S & P shopping list
- 4 tbs flourshopping list
- 2 eggs, beaten shopping list
- 3 tbs olive oilshopping list
How to make it
- Bring small pot of water to a boil.
- Pour boiling water over tomatoes to let plump for a few minutes.
- While tomatoes are soaking, use a large round cookie cutter (or a small drinking glass) to cut circles from the middle of each slice of bread.
- On 6 of the bread circles, place 2 basil leaves and one slice mozzarella.
- Remove tomatoes from water and blot dry on paper towels.
- If they aren't aren't julienned, slice them up a bit.
- Lay equal amounts of tomato on each sandwich.
- Sprinkle with S & P.
- Top each sandwich with remaining bread.
- Heat skillet over med-high heat with 2-3 tbl olive oil.
- Fill one dish with flour and another with beaten eggs.
- Dust each sandwich with flour.
- Dip in egg wash.
- Place carefully in heated pan.
- Cook until golden brown and cheese is melted. About 3 mins per side.
- Slice each sandwich in half and serve.
People Who Like This Dish 2
I agree with you fresh basil and real Italian buffalo mozzarella do make a difference.
What a great recipe!
five forks from me
Lay 3 slices of bread on a cutting board or work space. Distribute mozzarella slices on the bread. Top each with another slice, and crimp or pinch the edges of the two slices together to form a pouch around the cheese. You should have three sandwiches.
Put milk in one bowl, flour in a second bowl, and beaten egg, herbs, and sriracha in a third bowl. Add salt and pepper to the egg mixture.
Dunk both sides of each sandwich in the milk, then in the flour, and finally, in the egg. Meanwhile, heat 1/2 tablespoon of butter and 1/2 tablespoon oil in a medium frying pan over medium heat. When butter starts to sizzle, place one sandwich in the pan. (If your pan is large enough to hold two at once, add twice the butter and oil, and place a second sandwich in the pan.)
After 2 minutes, check the underside of the sandwich. When it is golden brown, flip and cook the other side another 2-3 minutes, until golden. Repeat with remaining sandwiches.
Meanwhile, make dipping sauce by combining 2 tablespoons ketchup with 1 teaspoon sriracha. Serve sandwiches as soon as they're ready, with dipping sauce on the side.
Pronounced: KHAH-nuh-kah, also ha-new-KAH, an eight-day festival commemorating the Maccabees’ victory over the Greeks and subsequent rededication of the temple. Falls in the Hebrew month of Kislev, which usually corresponds with December.
Pronounced: muh-NOHR-uh, Origin: Hebrew, a lamp or candelabra, often used to refer to the Hanukkah menorah, or Hanukkiah.
MOZZARELLA IN CARROZZA, A TRADITIONAL ITALIAN RECIPE FROM NAPOLI
Today it’s become very popular to avoid waste. You can find hundreds of recipes online that offer you options to use leftovers. This is something that previous generations already did, though. One brilliant example is mozzarella in carrozza, a typically Italian dish from the region of Campania.
This “poor” dish was created at some point in the early 19th century. Its main objective was to prevent having to throw away ingredients that were not fresh, like hard bread or mozzarella from the previous day.
There are several theories that try to explain the name given to this dish, that we have rediscovered thanks to street food. The most credible of these theories suggests that the result, a mozzarella placed between two slices of bread, resembles some sort of carriage. What we do know for sure is that the mozzarella in carrozza is a traditional dish, that it’s nourishing and absolutely delicious. It’s also incredibly simple to prepare. In particular, like to use a specific brand of eggs called Coren, that you can find in Gadis supermarkets.
INGREDIENTS for4 people
500 gr mozzarella di bufala
Frying olive or sunflower oil
Start wrapping paper towel around the mozzarellas, to absorb any excess liquid and then cut them into 1cm slices. Using a small glass, cut circles of bread and place the mozzarella on top so that it covers the whole circle but without sticking out. Cover this with another circle of bread and softly press, so that it forms a compact unit. Now in a plate place the flour and in another the breadcrumbs and beat the eggs in a bowl.
Warm the oil in a frying pan over medium heat. Dunk the sandwiches briefly, one by one, in the flour, then dip in the beaten eggs, and last, in the breadcrumbs.
Fry each side till crisp and gold and remove to a kitchen towel. Serve and… buon appetito!