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I tried mozzarella in carrozza for the first time at age 27, after I had moved to Florence from NYC. My boyfriend at the time loved to cook, and one rainy afternoon he decided to make me the snack that his grandmother had often prepared for him when he was growing up in Calabria. I asked him what in carrozza meant, and he replied, “Fidati di me (‘just trust me’).” And with my first bite of the golden, deep-fried sandwich with melted mozzarella at the core, I realized what I’d been missing out on all those years prior.
I’ve since had mozzarella in carrozza at many different restaurants (one of my favorite versions is the special at Emilio’s Ballato in NYC), but I’d never made it myself at home until now. For the key ingredient, I chose the incredibly creamy fresh mozzarella from Jersey Girl Cheese in Branchville, NJ. Here, first-generation Italian-American Salvatore Pisani works together with a veteran casaro (“cheesemaker”) from Salerno to produce about 250 pounds of mozzarella a week, with milk from the 70 Jersey cows on their farm. They also make ricotta, scamorza, caciocavallo, and a number of other artisanal cheeses.
I skipped the breadcrumbs that some recipes called for, but added a bit of grated Parmigiano Reggiano to up the cheesiness. The result: pure decadence, perfect for a solo treat, or as an appetizer before a meal. I’ll definitely be making mozzarella in carrozza at home much more often, and I hope you will, too!
Mozzarella in Carrozza by Kristine Jannuzzi
Ingredients:
8 slices white sandwich bread, crusts removed and saved
1/2 pound fresh mozzarella, cut into 1/4-inch slices
3 eggs, beaten
2 tablespoons grated Parmigiano Reggiano
Salt
Flour
Bowl of cold water
Vegetable oil for frying
Method:
Place the mozzarella slices on a platter lined with paper towels to drain. Top with paper towels and press gently to remove excess moisture.
Whisk eggs, Parmigiano Reggiano, and a pinch of salt in a shallow dish.
Top 4 slices of bread with the mozzarella slices, covering the surface of the bread but leaving a border so the cheese does not overhang. Top with the remaining 4 slices of bread and press down gently.
Dip the edges of each sandwich in flour, and then in cold water. Press edges to create a seal that will prevent the mozzarella from leaking out during frying.
Place the sandwiches in the egg mixture one at a time, letting each side soak for about 2 minutes so the bread is fully saturated.
Heat oil in a Dutch oven or large skillet (test the temperature by dropping in a piece of crust from the bread; when it sizzles gently, the oil is ready).
Fry each sandwich until outside is golden brown, about 2 minutes per side. Drain on paper towels, season with salt, cut in half, and serve immediately.
Extra Tip: go to @lacucinaitalianausa Instagram account and you'll see Kristine cooking Mozzarella in Carrozza in the Highlights #HomeCooking!
