Best 8 Mozzarella In Carrozza Recipes

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**Mozzarella in Carrozza: A Culinary Symphony of Crispy Bread, Savory Cheese, and Rich Tomato Sauce**

Mozzarella in carrozza, a delectable dish originating from the vibrant streets of Italy, is a testament to the country's culinary prowess. This delightful creation, also known as "fried mozzarella sandwich" or "mozzarella carriage," is a harmonious blend of simple ingredients that come together to form a symphony of flavors and textures. Slices of mozzarella cheese, enveloped in a crispy coating of bread, are fried to golden perfection, resulting in a delightful combination of gooey, melted cheese and a crunchy exterior. Served alongside a rich and flavorful tomato sauce, this dish tantalizes the taste buds with its perfect balance of savory and tangy notes. Mozzarella in carrozza is a versatile culinary delight, enjoyed as an appetizer, main course, or even a satisfying snack. With its captivating presentation and irresistible taste, it promises to leave a lasting impression on your palate.

**Explore the Culinary Journey of Mozzarella in Carrozza with Our Comprehensive Recipe Collection:**

1. **Classic Mozzarella in Carrozza:** Embark on a culinary journey to the heart of Italy with this authentic recipe. Learn the art of crafting the perfect mozzarella sandwich, fried to perfection and served with a vibrant tomato sauce.

2. **Mozzarella in Carrozza with Prosciutto:** Elevate your mozzarella in carrozza experience with the addition of savory prosciutto. This delightful variation offers a delectable combination of salty, smoky prosciutto and gooey, melted mozzarella, creating a harmonious symphony of flavors.

3. **Mozzarella in Carrozza with Spinach and Sun-Dried Tomatoes:** Experience a burst of freshness with this vibrant recipe. Spinach and sun-dried tomatoes add a layer of color and flavor to the classic mozzarella in carrozza, resulting in a dish that is both visually appealing and tantalizing to the taste buds.

4. **Mozzarella in Carrozza with Pesto:** Discover the magic of pesto in this unique variation. A vibrant and aromatic pesto sauce, made from fresh basil, pine nuts, and Parmesan cheese, adds a layer of complexity and depth of flavor to the classic mozzarella in carrozza.

5. **Mozzarella in Carrozza with Truffle Oil:** Indulge in the luxurious flavors of truffle oil with this gourmet recipe. A drizzle of truffle oil elevates the mozzarella in carrozza to new heights, offering a rich and earthy taste that is sure to impress your taste buds.

6. **Vegan Mozzarella in Carrozza:** Experience the delightful flavors of mozzarella in carrozza without compromising your dietary preferences. This plant-based recipe uses vegan mozzarella cheese and bread, resulting in a dish that is just as satisfying and delicious as the classic version.

Let's cook with our recipes!

MOZZARELLA EN CARROZZA



Mozzarella en Carrozza image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

1 ball fresh mozzarella
4 slices white bread, crusts trimmed
2 large eggs, beaten, or more as needed
1 1/2 teaspoons minced garlic
1 heaping teaspoon minced fresh flat-leaf parsley
Salt and pepper
Plain bread crumbs, as needed
Olive oil, for frying
Quick Marinara Sauce, recipe follows
1 tablespoon olive oil
1 clove garlic, minced
1 (28-ounce) can crushed tomatoes
Pinch sugar
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
  • In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.
  • In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
  • Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
  • Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.
  • Remove the sauce from the heat and stir in the basil and parsley.

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)



Mozzarella in Carrozza (Fried Mozzarella Sandwiches) image

This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it's called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella - the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly.

Provided by Ali Slagle

Categories     lunch, weekday, sandwiches, appetizer, main course

Time 10m

Yield 4 servings

Number Of Ingredients 7

3 eggs
1 large garlic clove, minced
Kosher salt and black pepper
1 cup bread crumbs (preferably panko)
8 slices white sandwich bread, crusts removed
1 pound low-moisture mozzarella (not fresh mozzarella), chilled and cut into 1/4-inch slices
Olive oil, for frying

Steps:

  • In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
  • Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
  • Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
  • In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

Nutrition Facts : @context http, Calories 962, UnsaturatedFat 41 grams, Carbohydrate 51 grams, Fat 67 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 1250 milligrams, Sugar 6 grams, TransFat 0 grams

MOZZARELLA IN CARROZZA PANINI



Mozzarella in Carrozza Panini image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 clove garlic, minced
1 tablespoon extra-virgin olive oil
2 large anchovy fillets
1/4 teaspoon minced Calabrian chiles, or pinch red pepper flakes
Freshly ground black pepper
3 eggs
Grey salt
2 cups all-purpose flour
Butter
8 slices country-style bread, each 1/3-inch thick
1/3 pound whole-milk mozzarella cheese, thinly sliced

Steps:

  • Saute the minced garlic in olive oil in large saucepan. Add the whole anchovy fillets and chiles or red pepper flakes, season with pepper, to taste. Allow to saute in heat for about a minute, then remove from heat. Pour into a bowl, set aside.
  • In a small bowl, whisk eggs, seasoning with salt and pepper, to taste. On another plate, place flour, and season with salt and pepper, to taste.
  • Heat a large nonstick skillet or a griddle over moderate heat. When it is hot, lightly oil the griddle if it is not nonstick. Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface.
  • Spread 1 side of 4 bread slices with the anchovy mixture, dividing it evenly. Top with the sliced rounds of mozzarella, dividing it evenly. Top each with a second slice of bread, buttered side up.
  • One at a time, dip the sandwiches in seasoned flour, coating well, then the egg bath. Set them in the skillet or on the griddle. Cook, turning once, until the bread is well browned on both sides and the cheese is molten, about 3 minutes per side. Cut in halves or quarters and serve immediately.

MOZZARELLA IN CARROZZA



Mozzarella in Carrozza image

Provided by Giada De Laurentiis

Categories     appetizer

Time 18m

Yield 6 to 12 servings

Number Of Ingredients 9

1 1/2 pounds thinly sliced smoked mozzarella
12 slices whole-wheat bread
18 fresh large basil leaves
8 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Olive oil, for deep frying
2 cups (about) all-purpose flour
1 cup purchased pesto

Steps:

  • Divide half of the cheese equally among 6 bread slices. Top with the basil leaves then the remaining cheese. Cover with the remaining bread slices, pressing gently, to form 6 sandwiches.
  • Whisk the eggs, salt and pepper in a large bowl until well blended and frothy. Place the flour in a medium bowl. Add enough oil to a heavy large frying pan to come 1/2-inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to coat lightly, then dredge them in the egg mixture to coat completely and place in the hot oil. Cook until the cheese melts and the sandwiches are golden, about 3 minutes per side. Cut the sandwiches into triangles. Transfer the sandwiches to a platter and serve with the pesto.

MOZZARELLA IN CARROZZA



Mozzarella In Carrozza image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound mozzarella ball, sliced
4 anchovy fillets
8 slices toasted bread, crusts removed
2 eggs
1 cup milk
2 tablespoons extra-virgin olive oil
Salt

Steps:

  • Sandwich a slice of mozzarella and an anchovy fillet between two pieces of bread for each carrozza. For the batter, beat the eggs and milk together in a bowl. Dip the carrozza sandwiches into the batter, turning to make sure they are fully coated.
  • In a saute pan, heat the extra-virgin olive oil and cook the sandwiches until they are golden brown on each side. Add a dash salt to season and serve immediately.

MOZZARELLA IN CARROZZA MEDITERRANEO



Mozzarella in Carrozza Mediterraneo image

Provided by Food Network

Categories     appetizer

Time P1DT45m

Yield 24 servings

Number Of Ingredients 11

1 pound fresh, cleaned basil tops (no stems)
1 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon black pepper
3 pounds whole milk, fresh curd
2 tablespoons kosher salt
1 pound thinly slice prosciutto di Parma, (approximately)
1 pound all-purpose flour, for dredging
10 eggs, beaten, for egg wash
1 1/2 pounds fine bread crumbs
2 cups oil (approximately), for frying

Steps:

  • Combine basil, olive oil, salt, and pepper in a food processor and process until smooth.
  • Bring 5 quarts of water to a simmer and remove from heat.
  • In a large mixing bowl, break apart the curd into small pieces (it is best to use your hands). Season the curd with kosher salt.
  • Carefully pour the hot water over the curd. Using 2 long wooden spoons, carefully but quickly begin working the curd, forming it into a smooth, lumpless ball. Once curd is of smooth texture, remove from water and place onto a plastic film lined sheet pan.
  • Evenly stretch the mozzarella on the sheet pan to cover the entire surface. Spread a thin layer of the basil puree on the mozzarella. Place a thin layer of the prosciutto di Parma over the basil puree. Using the underlying film, begin rolling the mozzarella tightly, forming a pinwheel.
  • Wrap the entire log of mozzarella in plastic wrap and place into refrigerator. Allow to rest for 8 to 24 hours.
  • Slice the mozzarella log into 1-inch pieces. Dredge in flour, then in egg wash and then lightly coat with bread crumbs. Reserve in refrigerator until time to pan fry.
  • Pan fry in oil until golden brown on both sides.

MOZZARELLA IN CARROZZA



Mozzarella in Carrozza image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 7

6 slices white bread, crusts removed
1 fist-sized ball mozzarella, cut into approximately 1/4-inch slices, then strips
1/2 cup whole milk
3 heaping tablespoons all-purpose flour
1 egg
Salt and freshly ground black pepper
1/2 cup olive oil (not extra-virgin), for frying

Steps:

  • Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. (One of the advantages of soft white bread is that it easily smushed together.) Pour the milk in to 1 soup bowl, the flour into another, and beat the egg with salt and pepper in another. Warm the oil in the frying pan over medium heat. Dunk the sandwiches briefly, 1 by 1, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side until crisp and golden and remove to a paper towel. Cut in half and apply to face.

MOZZARELLA IN CARROZZA



Mozzarella in Carrozza image

Mozzarella in Carrozza

Categories     Fry     Cocktail Party     Vegetarian     Quick & Easy     Mozzarella     Gourmet     Cheese Week

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 8

12 slices firm white sandwich bread
1/4 cup drained bottled capers, chopped
6 oz fresh mozzarella, cut into 1/4-inch-thick slices, at room temperature
1/4 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 tablespoon unsalted butter
2 tablespoons olive oil

Steps:

  • Divide capers among 12 bread slices and spread evenly. Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches, then cut off and discard crusts to form 3-inch squares.
  • Coat sandwiches with flour, knocking off excess. Beat together eggs, milk, and a pinch each of salt and pepper in another small shallow bowl.
  • Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides. Meanwhile, coat 3 sandwiches, 1 at a time, with egg mixture. Fry, turning over once, until golden brown, about 5 minutes, then drain on paper towels. Coat and fry remaining 3 sandwiches in same manner.
  • Cut sandwiches into quarters and serve immediately.

Tips:

  • Use fresh, high-quality mozzarella cheese for the best results.
  • Slice the mozzarella cheese into 1/2-inch thick slices.
  • Use a good quality bread that is not too soft or too hard.
  • Press the mozzarella slices between two pieces of bread to flatten them slightly.
  • Dip the breadcrumb-coated mozzarella in the beaten eggs, then coat it in the breadcrumbs again.
  • Heat the olive oil in a large skillet over medium heat.
  • Fry the mozzarella in carrozza for 2-3 minutes per side, or until golden brown and crispy.
  • Drain the mozzarella in carrozza on paper towels before serving.
  • Serve the mozzarella in carrozza with your favorite dipping sauce.

Conclusion:

Mozzarella in carrozza is a delicious and easy-to-make Italian appetizer or snack. It is made with fresh mozzarella cheese, bread, eggs, and breadcrumbs. The mozzarella cheese is sliced, flattened, and then coated in the breadcrumb mixture. It is then fried until golden brown and crispy. Mozzarella in carrozza can be served with a variety of dipping sauces, such as marinara sauce, pesto sauce, or balsamic vinegar. It is a perfect appetizer for parties or gatherings.

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