Recipe: mozzarella in carrozza

Mozzarella in carriage is a classic Italian snack and an example of the poor kitchen (the poor man's kitchen) from southern Italy. This dish originated as a way to transform leftover mozzarella and old bread into a delicious treat. Today, mozzarella in carrozza is a popular snack throughout Italy, often served as a toasted sandwich or as a small snack during the appetizer in bars or trattorias.

The name carriage literally means “cart” or “coach,” which refers to the way the mozzarella in this dish is wrapped, as if it were placed in a kind of bread cart. The bread is then dusted with flour and then dipped in beaten egg. For an extra crispy crust, bread them again with breadcrumbs or panko.

For this dish, it is important to choose the right type of mozzarella. Ideally, you want to use a mozzarella that is not too wet, such as a 'regular' cow mozzarella, rather than buffalo mozzarella which is more moist. Too much moisture can make the dish too soggy, so it is important to pat the mozzarella dry before using it.

Mozzarella in carrozza is perfect for lunch or cut into smaller bites for a drink or party. In the latter case, choose white casino bread without crust, because it is easier to cut into even pieces and you can present them nicely.

Ingredients for the mozzarella in carrozza

Snack for 4 people

• 2 mozzarella balls (do not use buffalo mozzarella, it is often too moist)
• 8 slices of bread (farmhouse bread or white casino bread)
• 2 anchovy fillets per sandwich
• 2 sprigs fresh rosemary, needles finely chopped
• 3 eggs
• 5-6 tablespoons of milk
• flour, for breading
• salt
• sunflower oil (or peanut oil) for frying

Preparation of the mozzarella in carrozza

1. If desired, remove the crusts from the bread (at least do this if you want to make evenly sized bites).
2. Cut the mozzarella into slices of about ½ cm thick and divide them over 4 slices of bread.
3. Chop the anchovy fillets and divide them over the sandwiches with the mozzarella. Finally, sprinkle them with finely chopped rosemary. Place the remaining 4 slices of bread on top and press the sandwiches well with your hands.
4. Beat the eggs in a bowl with 5-6 tablespoons of milk and a pinch of salt. Roll the sandwiches in the flour so that they are lightly coated. Then dip them well in the egg mixture, not forgetting the edges. Then carefully remove them again.
5. Heat a generous amount of oil in a pan until it is very hot (about 180°C). Fry the sandwiches until they are golden brown and crispy. This will take about 2-3 minutes per side.
6. Drain on paper towels and sprinkle the sandwiches lightly with salt. Cut them diagonally in half. Are you serving them as a snack? Then cut them into squares or rectangles and stick a skewer in each snack.