2 minute read
Mozzarella in Carrozza
After this brief introduction about Campania, it is finally time to fill your stomach with some delicacies! Today’s menu, brought to you by Chef Nico Ceccomoro, is based completely on Campania’s traditions!
The first recipe Chef Nico proposes you is called mozzarella in carrozza, a famous Neapolitan antipasto.
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Want to make it yourself at home? That is what you’ll need to do!
Mozzarella in Carrozza
Put some oil seeds in a pan to make sure it becomes hot enough to fry later. Put two slices of white bread together in the same position on your chopping board and trim the edges. Cut the mozzarella cheese into slices, not too thin not too thick. If you can, cut the cheese in slices of the size of the bread. For two slices of white bread, four slices of mozzarella cheese are enough. Fill the bread uniformly with cheese and anchovies. Be very careful in the choice of this last ingredients, make sure you buy Italian quality. Moreover, don’t put too much of it because anchovies can be very salty. To conclude this first step, put the other slide of white bread on the top and press it gently.
Take an empty bowl, open one or two eggs, beat them with a fork and add some salt and pepper. By using a silicone brush, wet the bread with the milk. Make sure not to put too much of it. Turn the bread gently and repeat the same procedure on the other side. Open the flour, take the bread, and put it there. Cover all the edges and the slices of bread. then remove the excess of flour by using your hands. Wet the breadwith eggs and then cover it with breadcrumbs. By now, your mozzarella in carrozza should look well pressed and stuck together. Fry at 180°. If you don’t have a thermometer, you can use the left-over of the bread to check the oil. To do so, put the edge of the slice of the bread into the oil. When it starts to boil all around it means that the temperature is perfect. Use a spoon to make sure the oil goes on the top. When it starts to become crispy on the bottom, you turn it over. When the color is vibrant golden, take out the mozzarella in carrozza and let it rest on some paper so that the oil drains out. Plating: cut it in two triangles and add some basil to make it colorful. If the cheese is melted, it means that the recipe was a success.
