Picture a rainy day in Italy, a mother peering into her pantry, her hungry children playing nearby. She finds a leftover mozzarella, some slices of bread, and a thought sparks. This is the kind of folklore that often surrounds traditional dishes, and “Mozzarella in Carrozza” – literally, “Mozzarella in a carriage” – is no exception.
Originating in the Campania region, Mozzarella in Carrozza is a much-loved comfort food across Italy, particularly in Naples where it has become synonymous with the city’s culinary identity. It’s often touted as Italy’s answer to the French Croque Monsieur, but with a distinct Italian spin, this golden-fried, cheese-filled treat has carved out its own spot in the world of gastronomy.
The beauty of Mozzarella in Carrozza lies in its simplicity – it’s a smart use of what’s readily available. Day-old bread, fresh mozzarella, eggs, flour, and a bit of oil for frying. That’s all it takes to transport you to the sun-soaked shores of Italy. Its creation is thought to have been born from a need to use up leftovers and prevent food waste, a testament to the inventiveness of Italian home cooks.
Variations on Mozzarella in Carrozza
While the classic recipe is a marvel in its own right, variations of this dish abound, reflecting Italy’s regional diversity. In Rome, some chefs like to add a slice of prosciutto for an extra dose of flavor. Others swap the bread for eggplant slices, resulting in a sort of Neapolitan Eggplant Parmigiana. There’s also the option to dip it in beaten egg and breadcrumbs before frying for an even crunchier exterior.
Some of our favorite fillings?
- anchovies and zucchini flowers (a famous Italian pairing)
- sundried tomatoes
- Pesto alla Genovese
Regardless of the version you choose, you’ll understand why Mozzarella in Carrozza has stood the test of time once you taste that first oozy, crispy bite. It’s a celebration of Italy’s love for food, encapsulated in a dish that’s straightforward yet packed full of flavor.
In a world where fine dining often means complex techniques and obscure ingredients, Mozzarella in Carrozza serves as a gentle reminder. It tells us that sometimes, the best meals are those that come together with just a few humble ingredients and a lot of love. So, why not give it a try? Discover the magic of Mozzarella in Carrozza and bring a slice of Italian history to your kitchen today.
How to Make Mozzarella in Carrozza
Which Mozzarella to Use?
Fresh mozzarella is technically ‘traditional’ here, specifically buffalo mozzarella. Another commonly used fresh mozzarella often used to make Mozzarella in Carrozza is the common fior di latte. However, be aware that these mozzarella cheese are fresh and will not produce the gooey texture that many of you probably enjoy.
Prefer a gooey filling? You will need to use a drier mozzarella—so-called ‘pizza’ mozzarella in Italy. Any mozzarella that can be shredded is a good choice. We highly recommend staying away from the rubbery mozzarella cheeses often sold abroad. Even shreddable ‘pizza’ mozzarella in Italy does not have a rubbery consistency. Instead, it is more like a dry provolone.
The Coating Work Station
To make Mozzarella in Carrozza, you need to set up a simple work station with 3 shallow dishes of beaten egg, flour and breadcrumbs. You’ll also want a large plate or cutting board (for resting the sandwiches) and some parchment paper!
Neat Sandwiches = Neat Mozzarella in Carrozza!
Nothing is more annoying then when filling leaks out of a fried treat. There is this danger with Mozzarella in Carrozza—if you don’t keep your sandwiches neat.
Take an extra moment to line up your bread edges between each of the two coating passes to ensure an attractive —and leak proof—Mozzarella in Carrozza!
Watch the Video Recipe!
We don’t have a video recipe for Mozzarella in Carrozza yet! In the meantime, check out the video for Gnocchi alla Romana recipe — another delicious Italian comfort food!
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Mozzarella in Carrozza Recipe | Italy’s Beloved Sandwich
Equipment
- 1 deep fryer optional, but much easier for frying these sandwiches!
Ingredients
- 12 slices crustless white bread or"tramezzini" bread;
- 18 oz mozzarella cheese buffalo, fior di latte or dry shreddable, mozzarella
- ¾ cup flour all purpose is fine; as needed for coating the sandwiches
- 5 whole eggs beaten; use more if needed for coating the sandwiches
- 3 cups bread crumbs or as needed for coating the sandwiches
- 4 cups frying oil peanut or another oil with a high smoke point
Instructions
Prepare the Ingredients
- If using fresh mozzarella, remove any excess water from the mozzarella slices. To do this, put the mozzarella in a colander with a weight on top, or sandwich them between paper towels.
- Create the work station for coating the sandwiches: Beat the eggs in a shallow dish. Add flour to a shallow dish. Add bread crumbs to another shallow dish.
Assemble the Mozzarella in Carrozza Sandwiches
- Put slices of mozzarella on top of one slice of bread. Add any other fillings you desire. Salt to taste (just a pinch). None of the fillings should extend beyond the bread.Top with another slice of bread. Press the sandwich together and make sure sides are even.
- Cut the sandwich into 2 or 4 triangles or 4 squares. Set the sandwich aside and finish making the rest of the sandwiches with the bread and mozzarella.
First Coating
- Coat each sandwich with flour—coating the edges first, then the top and bottom. Shake off any excess flour and set the sandwiches aside. Repeat with the rest of the sandwiches.
- Dip each sandwich into the egg wash, edges first, then coat the top and bottom. Use FORKS to flip the sandwich in the egg and to transfer the sandwich to a plate to rest. Using the forks to flip keeps the surfaces of the Mozzarella in Carrozza neat 🙂 Repeat with all of the sandwiches.
- Now, coat each sandwich with bread crumbs—coating the edges first, then the tops and bottoms of the sandwiches. Again, use the forks to flip and transfer.Transfer each sandwich to parchment paper to rest.
1st Rest (30 Minutes)
- Let the sandwiches rest in the refrigerator for 30 minutes. This is an important step—don't skip it 🙂
Second Coating
- Repeat entire process again to create a second coating on the sandwiches: flour, egg, and finally breadcrumbs.Be sure that the edges of the sandwiches remain even. Even sandwiches are the key to preventing the cheese from leaking during the fry!
2nd Rest (30 Minutes)
- Let the sandwiches rest in the refrigerator for a final 30 minutes.
Fry the Mozzarella in Carrozza Sandwiches
- Fry the sandwiches in oil no hotter than 350℉ (170-180° C) for 1-2 minutes.Fry a few sandwiches at a time, turning them occasionally. Transfer the fried sandwiches to paper towels to soak up any excess oil, then serve!
