Mozzarella in carrozza Recipe Simple and Fast Second Course
Mozzarella in a carriage: in Naples it is a must on Sunday lunch, together with crocchè, arancini, mozzarella and aubergines (passed in a batter and then fried), it is part of the "Italian fry", the portions are generally small ... but if you want it can also be the main course of a quick dinner together with a salad. The mozzarella in carrozza, there is little to do, everyone likes it!
Ingredients for 4 people
- 8 slices of sliced bread
- 2 tablespoons of milk
- 3 eggs
- provolone or mozzarella or fior di latte (preferably dairy products not fresh from the day)
- salt, pepper, flour.
How to make Mozzarella in a carriage
Beat 3 whole eggs in a dish, add a pinch of salt, a little pepper and 2 tablespoons of milk, turn to mix the ingredients.
in another dish put a few tablespoons of flour,
and separately start preparing the mozzarella in carrozza putting a slice of mozzarella between two slices of loaf bread (preferably cut it into slices a few hours before and let them dry in the fridge (covered with a plate). triangles cutting in half again to form smaller triangles. Pass the bread loaf in the flour, making sure to flour the edges as well, then pass in the beaten egg pressing well on the edges to make the mozzarella stick inside and finally in the breadcrumbs (some avoid this step but I prefer it because the breading is more crunchy)
Put some oil to fry in a pan and when the oil is very hot (try dropping a drop of beaten egg, if it fries immediately then it is ready) place the mozzarella in the carriage in the pan, fry a few pieces at a time otherwise the oil cools too much and the frying will be full of oil, instead with very hot oil an external crust is immediately created that does not allow too much oil to be absorbed. Brown both sides
and lay on a plate with absorbent paper. Serve the mozzarella in carrozza hot. If you want you can prepare it even a few hours before and just before serving, put it in the oven for a few minutes.
WINE PAIRING: requires a wine sparkling or sparkling white that is able to balance, without covering, the flavor of the cheese, such as Falanghina dei Campi Flegrei Spumante or Ortrugo dei Colli Piacentini Spumante.
For most of the wine pairings I consulted the site: www.bodegasdevino.org
Enjoy your meal!