Mozzarella in Carrozza
Region: Italy, Campania-Naples
Category: Breads (Sandwiches, Panini etc)
Difficulty: Labor Intensive
This isn’t exactly mozzarella in carrozza, which is made with two thin slices of bread, but is my simplified version of the famous Neapolitan dish. It’s actually called mozzarella fritta. I use bread crumbs instead of bread and it only takes about 10 to 12 minutes to make. Even though I say they’re optional, I highly recommend the garnish of anchovies, olive oil, and parsley.
Yield: Makes 4 servings
Preparation Time: 15 minutes
1/2 pound fresh mozzarella cheese, cut in 8 slices
All-purpose flour for dredging
2 large eggs, beaten
Dry bread crumbs for dredging
1 cup olive oil
1 garlic clove
8 salted anchovy fillets, rinsed (optional)
2 tablespoons extra-virgin olive oil for drizzling (optional)
2 tablespoons finely chopped fresh parsley (optional)
1. Dredge the slices of mozzarella in the flour, shaking off any excess. Dip each slice in the egg and dredge in the breadcrumbs. Make sure all sides of the mozzarella are well-coated. Set aside in the refrigerator.
2. In a skillet, heat the olive oil with the garlic clove over medium-high heat until the garlic begins to turn light brown. Remove and discard the garlic. Using tongs, slide the slices of cheese into the oil. Cook until golden brown, about 2 minutes, then turn and cook until the other side is golden brown, about 2 minutes. If any cheese is melting and escaping into the oil, remove immediately.
3. Place the cheese on an individual plate and layer an anchovy fillet on top of each piece, if desired. Drizzle some olive oil over if desired and sprinkle with the parsley. Serve immediately.
[photo: Clifford A. Wright]