Fried mozzarella sandwich

Fried mozzarella sandwich

Mozzarella in carrozza

By
From
Simple Cooking
Serves
2
Photographer
Alastair Hendy

This dish has now spread all over Italy, although it is originally from Naples and Campania in general. It is found mostly in bars as a lunch-time snack, and is at its best when freshly made and still crisp.

Ingredients

Quantity Ingredient
4 tablespoons milk
4 thick slices country bread
2 large slices buffalo mozzarella
plain flour, to dust
salt
3 eggs, beaten
olive oil, for shallow-frying

Method

  1. Pour the milk into a bowl. Dip the slices of bread into the milk for a few seconds, but do not soak them – they don’t want to be too wet. Drain, then place a slice of mozzarella on two of the bread slices. Place the other two slices on top of the cheese to make the sandwiches. Dip both sandwiches first into some flour seasoned with salt, then into the beaten eggs and leave for the mixture to be absorbed on both sides.
  2. Pour enough olive oil into a frying pan to cover the base generously and heat gently.
  3. Shallow-fry the sandwiches in the hot olive oil until golden, about 5 minutes per side. Serve immediately.

Frying temperatures

  • You can judge the temperature of an oil, whether shallow- or deep-frying, without using a thermometer. Heat the oil until it is just short of smoking (on a thermometer this would be about 180ºC). Pop in a cube of fresh bread, or a small piece of the mixture to be fried, and if it bubbles fiercely and turns golden brown in 1 minute, the temperature is high enough for successful frying. If the bread browns more quickly, temperature is too high. And do be careful with fat and frying, as they cause far too many accidents in the kitchen.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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