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Mozzarella in carrozza – the recipe from Cuoche ma buon

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It's time for mozzarella in carrozza. A tasty, crunchy and stringy sandwich, created for the simple need to use stale bread and leftover cheeses. This delicious, stringy and crunchy mozzarella in carrozza recipe is very simple to prepare. It is usually made with slices of bread cut into triangles or rectangles, we want to offer you a stellar recipe to present at any time of the year or to include in your holiday menu such as Christmas or New Year's Eve! These little stars, with a crunchy shell and a dark heart, will please everyone thanks to their tasty filling. This is a variant of the classic mozzarella in carrozza with the addition of cooked ham or, for those who prefer it, with anchovy, making it a hot and delicious fried appetizer that is usually found in pizzerias and which makes everyone happy. It is also an excellent recipe for recycling stale bread, given that mozzarella in carrozza is based on economical ingredients: bread, eggs, flour, milk and mozzarella are very easy to use, the only precaution is to work the mozzarella in the correct. The biggest risk is that the cheese melts and comes out of its casing during cooking, ruining the dish. So, if you have never prepared them, we advise you to follow our mozzarella in carrozza recipe step by step, it will be a success!

RECIPE

Scope appetizer, aperitif
  • 16 slices of bread or 1 day old stale bread
  • 2 fiordilatte mozzarella
  • cooked ham to taste
  • sale q.b.

For the breading

  • 4 whole eggs
  • farina 00 q.b.
  • breadcrumbs to taste

For frying

  • peanut seed oil to taste
  • Start cutting the mozzarella into slices half a centimeter thick and let it drain in a colander.

  • As soon as it has eliminated the excess milk, place it on a tray lined with absorbent paper and cover with other sheets of paper. Press gently with your hands to remove the rest of the liquid.

  • At this point, place the slices of bread on a cutting board, arrange the mozzarella on top of the slices of bread so as to cover the entire surface, but without letting it protrude. Salt lightly and add a layer of ham. Place a slice of bread to close the sandwich.

  • Press gently with your hands to compact everything. Continue like this for all the other slices of bread, until you finish the mozzarella.

  • Using a star-shaped pastry cutter, trim the stuffed bread slices, so as to discard the outer crust.

  • Now move on to the breading: pour the flour into a deep plate, the lightly beaten eggs into another and the breadcrumbs into yet another.

  • At this point, proceed by passing each piece of stuffed bread first in the flour and then in the egg so as to cover them entirely, and finally in the breadcrumbs.

  • Transfer to a cutting board and, with the blade of a knife, lightly press the edges and the surface so as to uniform the breading and have a more precise shape.

  • Continue like this for all the other pieces and gradually transfer them onto a tray lined with baking paper. Then transfer to the refrigerator for about 30 minutes.

  • For a richer and crunchier breading, you can repeat this operation twice after the pieces have firmed up. In this case you will have to double the doses of eggs and breadcrumbs. Finally, press with the knife blade as done previously. Place in the fridge to firm up for another 30 minutes.

  • Pour the oil into a pan and bring it to a temperature of 170°-180°C. Dip a few pieces at a time and cook for 1-2 minutes, turning them occasionally with a slotted spoon, until they are golden.

  • Let the mozzarella in carrozza rest on absorbent paper to eliminate excess grease and serve hot and stringy!

If you don't have a star-shaped pastry cutter, you can cut into triangles or squares, remembering to remove the outer crust of the bread first.
To get the most out of this recipe, it's important to work carefully on each side of the pieces, including the edges. This way, the mozzarella won't come out and melt during frying.
You can recycle the waste by chopping it finely together with an onion, adding some grated cheese and stuffing it into meat rolls.
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