RomanItalian
Mozzarella in Carrozza alla Carbonara
by Marco Rufini · 181K subscribers on YouTube
A creative twist on the classic Italian fried mozzarella sandwich, filled with a carbonara cream of egg yolks, pecorino, crispy guanciale, and black pepper.
- Servings
- 2
- Difficulty
- medium
Ingredients
8 items- Sandwich Breadas needed
- 2 pcsFiordilatte2 slices for 2 sandwiches
- Guanciale4-7 thin slices, depending on size
- 2 pcsEgg Yolk
- 50 gPecorino Romanoaged 18 months
- Black Pepperto taste
- Breadcrumbsas needed
- Sunflower Oilfor frying
Method
- Slowly melt guanciale slices in a pan over low heat until crispy and the fat has rendered. Set the crispy guanciale aside.
- In a bowl, whisk the egg yolks. Slowly drizzle in the hot rendered guanciale fat while whisking continuously to pasteurize the yolks.
- Add grated Pecorino Romano and a pinch of black pepper; mix until smooth to obtain a carbonara cream.
- Assemble the mozzarella in carrozza: place a slice of bread, cover with torn mozzarella, spoon some carbonara cream, add crispy guanciale, spread a little cream on another slice and close the sandwich. Press gently.
- Dip each sandwich into the remaining carbonara cream (which contains the egg yolk), then coat with breadcrumbs.
- Fry in sunflower oil preheated to 170°C for 3-4 minutes, turning once, until golden brown on both sides. Drain on paper towels.
- Serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
