Dive into the heart of Roman street food with Mozzarella in Carrozza, a delightful fried mozzarella sandwich that perfectly embodies the comforting and delicious Foods Of Italia. This recipe, shared by Eleonora, a Roman-American food enthusiast, celebrates the authentic Italian way of enjoying simple yet exquisite flavors. “Mozzarella in carrozza,” meaning mozzarella in a carriage, is named for the enchanting strings of melted cheese that stretch out like reins from a horse-drawn carriage. This golden, crispy treat is a testament to the Italian love for fried perfection and is traditionally enjoyed piping hot, straight from the pan, with your hands. Forget forks and knives; this is about experiencing the food with all your senses! In Rome, you’ll find this savory delight in bustling friggitorie (fry shops) and as a beloved appetizer in pizzerias, often served un-crumbed, just like in Eleonora’s classic rendition. Let’s bring a piece of Roman culinary heritage into your kitchen and explore the true taste of foods of Italia.
Ingredients
- 400 grams (14 ounces) buffalo mozzarella
- 8 slices of white bread, crusts removed
- 400 grams (2 2/3 cups) 00 flour or all-purpose flour
- 4 large eggs, beaten
- 100 ml (3 1/2 fluid ounces) cold milk
- 500 ml (2 cups) vegetable oil, for frying
- Salt, a pinch
Instructions
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Prepare the Mozzarella: Begin by slicing the buffalo mozzarella thinly. It’s crucial to remove excess moisture to prevent soggy sandwiches. Gently blot the mozzarella slices with paper towels and set aside.
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Assemble the Sandwiches: Take four slices of bread and evenly distribute the mozzarella over them, leaving a small margin of about 1 cm (1/2 inch) around the edges. Top each with the remaining bread slices to form sandwiches. To ensure the cheese stays inside during frying, firmly crimp the edges of each sandwich with your fingers, sealing them into tight pockets.
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Set up the Breading Station: Prepare three bowls. In the first bowl, place the flour. In the second bowl, whisk together the beaten eggs, milk, and a pinch of salt until well combined.
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Heat the Oil: Pour vegetable oil into a wide, heavy-based frying pan. Heat the oil over medium-high heat until it reaches a temperature of 180°C (350°F). Use a cooking thermometer to ensure accuracy – this is key to achieving the perfect golden crispness.
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Bread and Fry: Lightly coat each mozzarella sandwich with flour, ensuring all sides are dusted. Then, dip the floured sandwich into the egg mixture, making sure it’s fully submerged and coated. This step can be a bit messy, but it’s essential for the texture! Carefully lower the breaded sandwiches into the hot oil, frying in batches to avoid overcrowding the pan and lowering the oil temperature. Cook for 5–6 minutes, turning frequently, until both sides are beautifully golden brown and irresistibly crisp.
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Drain and Serve: Once cooked, remove the Mozzarella in Carrozza from the frying pan and place them on paper towels to drain any excess oil. Serve immediately while piping hot. Remember Eleonora’s advice: eat them with your hands to fully appreciate their Roman street food charm before they lose their perfect crispiness.
Enjoy this iconic food of Italia, a simple yet deeply satisfying dish that brings the vibrant flavors of Rome to your table.
