The Mozzarella in Carrozza one of the simplest and tastiest Italian snacks; worldwide popular, and with an interesting and smart history. Originally, the idea behind the Mozzarella in Carrozza has been prompted from the needs to reuse stale bead and old mozzarella. Nowadays, this appetizer is made with white bread slices, and mozzarella, and optionally other toppings like anchovies or ham. Here the recipe and the history!
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MOZZARELLA IN CARROZZA HISTORY AND LEGEND
The origin of Mozzarella in Carrozza (Mozzarella in a Carriage) is humble. This recipe came from the need to re-use the old mozzarellas and stale bread.
The legend tells the name derives from the shape of the sandwich: originally the bread slices where rounded, similar to the wheels of a coach.
The first news of Mozzarella in Carrozza appears since the XIX Century, but probably the origin is older.
This recipe is typical of Neapolitan cuisine, but two popular variations belong to the Roman and Venetian tradition.
WHAT KIND OF MOZZARELLA
The Neapolitan Mozzarella in Carrozza requires Bufala mozzarella. You want the mozzarella sliced and flushed out 1 night in the fridge to eliminate the excess liquid.
The Roman and Venetian variations demand Fiordilatte mozzarella, more solid and ready to be used without any treatment.
WHAT KIND OF BREAD
Initially, the Mozzarella in Carrozza was preparing with stale Neapolitan bread, named Cafone. Nowadays, besides some chefs that still prepare this recipe in the original way, the most common bread is sliced white bread.
NEAPOLITAN VS ROMAN AND VENETIAN RECIPE
The Neapolitan Mozzarella in Carrozza is filled exclusively with cheese, to preserve the pure taste of mozzarella.
The Roman variation requires an adding of preserved anchovies or, less frequent, Italian Prosciutto.
The filling of Venetian Mozzarella in Carrozza follow the Roman variation, but the bread is the Local Tramezzini bread, slightly different from the common white bread.
MOZZARELLA IN CARROZZA CRUST VARIATIONS
Commonly, the Mozzarella in Carrozza is quickly soaked into an egg and milk batter. Besides the tradition, some chefs preferer make an additional step coating the sandwich with breadcrumbs and/or grated Parmigiano Reggiano.
MOZZARELLA IN CARROZZA RECIPE
- 5 oz (140 g) mozzarella
- 8 slices white bread
- 3 eggs
- 3 tbsp whole milk
- 1 cup sesame oil
- 1 tsp black pepper
- to taste table salt
- MOZZARELLA TREATMENT
If you opted for the traditional Bufala mozzarella, cut it into slices, same thickness of the bread; salt a little and place over a colander. Finally, place the strainer over a bowl, and store in fridge covered for about 8 hours, up to 24h.
Otherwise, if you are using a more solid mozzarella like Fiordilatte, slice it just before preparing Mozzarella in Carrozza.
- MAKING MOZZARELLA SANDWICH
First, cut and discard the crust from the bread slices shaping every slice into a square. Now, dry every slice of mozzarella with a clean kitchen towel, then build 4 sandwiches.
- COATING THE MOZZARELLA IN CARROZZA
At this point, let's prepare the batter. Crack the eggs, and pour them into a bowl along with the whole milk and 3 pinches of salt, then whisk until consistent.
After that, flour the mozzarella sandwiches, shaking them to discard the flour in excess. Then, soak quickly in all their part, and fry as soon as possible, as described in the following step. Pay attention: the sandwiches will be precarious until properly fried.
- FRYING AND SERVING
Pour the oil into a saucepan, and preheat to 340° F (170° C): you want the line of the oil cover half of the sandwich. Now, fry the Mozzarella in Carrozza, a couple at a time, until golden, flipping them on halfway. Rest the sandwiches a little over paper towels to drain the oil in excess, then serve hot and stringy!
- PREPARE MOZZARELLA IN CARROZZA IN ADVANCE
In case of leftovers, or if you prefer to prepare the Mozzarella in Carrozza in advance, fry and store them into the fridge in a covered box. Before serving, place the sandwiches on a tray and re-heat into the oven.
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