/ Our magazine / Mozzarella in carrozza: history, recipe, and tasty variants.
/ Our magazine / Mozzarella in carrozza: history, recipe, and tasty variants.
A dish that is so good and with such a curious name. Mozzarelle in carrozza: but why are they called that? It seems that the name of this dish has origins in the 19th century when food and milk were transported by carriage. In fact, due to the continuous jolts, the milk transported in carriages tended to curdle and arrived at its destination in the form of fresh cheese.
There is another version that suggests that the name "mozzarelle in carrozza" comes from its structure, made with mozzarella placed between two slices of golden bread: as if the bread itself acts as the carriage, and when bitten into, the mozzarella stretches and melts, creating the reins that guide the carriage on which it is laid.
Mozzarelle in carrozza is a typical appetizer of Neapolitan cuisine: it was born as a recovery dish made from stale bread and leftover mozzarella.
The recipe for mozzarella in carrozza is very simple and requires few ingredients: fresh bread, eggs, flour, milk, and of course, excellent mozzarella. In the Neapolitan version, the fundamental ingredient is the mozzarella di bufala campana, while the Roman version requires, in addition to the mozzarella, the addition of anchovies.
Do you want to try cooking this delicious appetizer? Then follow our instructions and you will serve a dish that is as easy to prepare as it is able to please your guests.
8 slices of sandwich bread or stale homemade bread, 1 mozzarella of 250 g, 3 eggs, 100 g of breadcrumbs, peanut oil for frying, a pinch of salt, and if you want, 4 fillets of anchovies in oil.
First, prepare the sandwich bread by removing the crust, then slice the mozzarella and distribute it on top of 4 pieces of bread that you will use as a base. Leave the perimeter edge free for a few millimeters and cover with the remaining sandwich bread. Dip the slices in beaten eggs with a pinch of salt. Turn them a couple of times so that the egg is absorbed evenly, including the edges. Coat them with breadcrumbs, ensuring they are completely covered. Fry them in hot oil, turning them with a slotted spoon, drain them when golden, and place them on absorbent paper.
And here your mozzarella in carrozza is ready to be enjoyed!
Do you want a lighter alternative? The recipe for baked mozzarella in carrozza is a great solution for those who don't want to give up the flavor of this delicious dish without having to fry them. This recipe is perfect for achieving mozzarella in carrozza that is crispy on the outside and creamy on the inside, just like the original recipe. And, if you wish, they can also be enjoyed cold the next day. Preheat the oven and sharpen your knives; preparing this recipe will be a breeze!
The process for preparing baked mozzarella in carrozza is almost the same as used in the classic recipe. The only difference: instead of frying them in hot oil like in the classic recipe, you need to place the sandwiches in a baking tray and cook them in a preheated oven at 180°C for about twenty minutes. Et voilà! The recipe for baked mozzarella in carrozza is a great solution for a quick and tasty meal, especially if you want to prepare it for dinner but don't want to go to bed feeling heavy.
It may happen that you come home craving a certain dish, but you realize that you don't have all the necessary ingredients. How many times have you opened the fridge and found that there are no eggs? Or maybe discovered that they are expired? No panic! Now we will explain how to make mozzarelle in carrozza without eggs.
Ingredients for four people: 12 slices of sandwich bread; 400 g of mozzarella; 250 g of flour; 300 ml of water; milk; breadcrumbs; oil for frying; salt. The preparation is always the same, but this time we will use milk instead of eggs.
After preparing the mozzarella in slices about 1 cm thick, quickly dip one side of the slices of sandwich bread in the milk and then in the flour; then place a slice of mozzarella between two floured sides to create a kind of glue. Now take a bowl and put 200 g of flour, 300 ml of water, and a pinch of salt inside, and mix the batter with a fork or a whisk.
Then dip the bread with mozzarella in the batter, let it rest in the fridge for 30 minutes, covering it with plastic wrap. After the time is up, fry them in hot oil until golden, turning them after 2 minutes. Your mozzarella in carrozza without eggs is ready!
Sicilian mozzarella in carrozza are a variant of the classic recipe: they differ from the addition of béchamel which gives that extra touch of flavor and makes them even more delicious.
Ingredients for four people: 200 g of mozzarella; 16 slices of sandwich bread; 400 ml of béchamel; 15 ml of milk; 2 eggs; breadcrumbs; flour; 500 ml of seed oil; salt and pepper.
Take the mozzarella, let it drain, and cut it into slices. Pour the béchamel into a saucepan and heat it over low heat for about 5 minutes. Prepare the slices of bread by removing the crust, spread a tablespoon of béchamel on half of the slice of bread and place a slice of mozzarella. Cover the mozzarella with another slice. At this point, prepare a mixture of eggs, milk, salt, and pepper, flour the slices of bread with the mozzarella well, then dip and coat them in breadcrumbs. Now fry in hot oil until the slices of bread form a thin golden crust.
The Sicilian mozzarella in carrozza are ready to be served!
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