← Back to Search Results
frying, pan-frying American, Italian
Mozzarella in Carrozza

Photo by: Joseph De Leo
Comments: 0
 

Recipe

As a snack, as a sandwich, as an antipasto or first course, this fried combination of bread and mozzarella—a staple of Italian-American restaurants—is easy to make at home. Mozzarella in Carrozza (een kah-ROH-t’zah) is a simpler version of spiedino (spee-eh-DEE-noh), in which the bread slices are cut into smaller squares, layered with mozzarella, skewered, then fried—a process that makes a pretty loaf but that also has the problem of absorbing too much oil if not carefully tended.

Yield: Serves 2 to 4

Ingredients

  • 4 slices sandwich bread, crusts removed
  • 3 to 4 ounces mozzarella cheese cut into ¼-inch-thick slices
  • ¼ cup all-purpose flour
  • ½ cup plain dry breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons freshly grated Pecorino Romano cheese
  • 3 tablespoons whole milk
  • Salt, preferably kosher
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • 1 cup Marinara Sauce

Directions

1. Cover 2 slices of the bread with the mozzarella slices, and top with the other 2 slices of bread. Carefully slice the sandwiches in half diagonally.

2. On a large piece of wax paper, place the flour on one side, and the breadcrumbs on the other.

3. In a shallow bowl, mix together the egg, Pecorino, milk, and salt and pepper to taste.

4. Dredge the sandwich triangles in the flour, and shake off any excess. Then dip them into the egg mixture, making sure that the sides are dampened also. Then coat them in the breadcrumbs, coating the sides as well. Let the triangles rest for 5 to 10 minutes, to let the breadcrumbs adhere well.

5. Heat a medium-size frying pan (large enough to hold all the triangles) over medium-high heat. Add oil to a depth of ¼ to ½ inch. When the oil is hot (test by putting a comer of one of the triangles into the oil—it should sizzle immediately), add the triangles and fry until the bread has browned, 1 to 1½ minutes. Turn to the other side and fry for another 1 to 1½ minutes. Transfer to paper towels to drain. Serve immediately, with marinara sauce.

Notes

Wine suggestion: Bianco di Custoza


© 2000 John Mariani and Galina Mariani
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 4. Nutritional information is based on 1/8 teaspoon added salt per serving, using 3 ounces of mozzarella cheese, and does not include Marinara Sauce. For nutritional information on Marinara Sauce, please follow the link above.

296kcal (15%)
186mg (19%)
0mg (0%)
66mcg RAE (2%)
80mg
14mg
10g
2g
1g
15g
73mg (24%)
616mg (26%)
5g (25%)
22g (34%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
flavor Flavor
by Rocco DiSpirito
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
a-new-way-to-cook A New Way to Cook
by Sally Schneider
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?