RomanItalian
Mozzarella in Carrozza
by Chef Max Mariola · 1.1M subscribers on YouTube
A classic Italian fried mozzarella sandwich, made with stale bread, mozzarella, anchovies, and variations with smoked scamorza and sun-dried tomatoes. Crispy on the outside, gooey on the inside.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- medium
Ingredients
11 items- 8 pcsStale Breadstale bread slices, crusts removed
- 300 gMozzarelladried and sliced
- 8 pcsAnchovies (Alici)anchovy fillets, preferably large and plump
- Basilfresh basil leaves
- Sun-Dried Tomatoes(optional) — sun-dried tomatoes, optional
- Smoked Scamorza(optional) — smoked scamorza cheese, optional variation
- 1/2 cupMilkfor dipping edges
- Flourall-purpose flour, for coating
- 3 pcsEggbeaten
- Breadcrumbsbreadcrumbs, preferably coarse
- Peanut Oilpeanut oil, for frying; sunflower oil can be substituted
Method
- Trim the crusts from stale bread slices and cut them into pairs.
- Slice mozzarella (or smoked scamorza) into pieces and pat dry.
- Place mozzarella on one slice of bread, leaving a border. Add anchovy fillets, basil leaves, and optionally sun-dried tomatoes.
- Top with the second bread slice and press edges to seal.
- Dip the edges of the sandwich in milk, then coat with flour to help seal.
- Dip the sandwich in beaten eggs, then coat with breadcrumbs, pressing firmly.
- If edges are not sealed, repeat the egg and breadcrumb coating.
- Heat peanut or sunflower oil to 170°C (340°F).
- Fry the sandwiches in batches until golden brown and crispy, about 2-3 minutes per side.
- Drain on paper towels and serve hot with fresh basil.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
