There mozzarella in a carriage is a real whim with mozzarella, bread, eggs And bread crumbs. It’s about a recipe typical from the Campania and Lazio cuisine, simple to cook which provides the frying the slices of breaded mozzarella. The result? Racy and amazing!
Ingrediants
- 12 slices of bread
- 1 250 g buffalo mozzarella
- 5 eggs
- bread crumbs
- Flour
- peanut oil for frying
- a pinch of salt
How to prepare: Mozzarella in carrozza
There mozzarella in a carriage it’s a simple appetizer And rapid, to be served hot. Based on ingrediants readily available, it is a greedy dish, also excellent as fragrant finger food.
Mozzarella in carrozza is one traditional preparation from Campania and Lazio and was born as “recovery” scope to use the leftover mozzarella.
Its racy stuffed with mozzarella and the crunchy carriage “ And golden from the breading, make it one of the most captivating variations for bringing dairy products to the table, the emblem of Italy in the world. Racy and appetizing, this dish will win you over with its disarming simplicity And goodness. To enrich the flavor, you can also add an anchovy.
For other mozzarella-based recipes I will just have to consult the many available and choose how else to use this delicate and versatile ingredient. Enjoy your meal!
OTHER TASTY RECIPES: Supplì, Skewers of mozzarella in a carriage
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
15 min
- Rest time
-
60 min
- Portions
-
4 – 6
- Total time
-
45 min
How to prepare: Mozzarella in carrozza
To prepare the mozzarella in carrozza, start by slicing the buffalo mozzarella and dabbing the slices with kitchen paper to remove excess liquid. Trim the slices of bread by removing the crust with a serrated knife. Spread the mozzarella on the basic bread slices, leaving a few millimeters of the perimeter edge free from the filling and salting lightly. Cover with the remaining slices of bread and press with the palm of your hand to compact them and cut them into triangles.
Proceed to breading: first pass the triangles in the sifted flour, making them adhere well to the edges as well. Then pass them in the egg and finally in the breadcrumbs. Let it rest for 30 minutes in the refrigerator.
Once firm, repeat the breading operation a second time, but without the flour, then first in the egg and then in the breadcrumbs. Let it rest for another half hour in the fridge. Fry the mozzarella at 170 ° C in boiling peanut oil until the triangles turn golden. With the help of a slotted spoon, lay the mozzarella in the carriage on kitchen paper or fried paper, to eliminate residual oil. Serve immediately.
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