Deep-fried mozzarella sandwiches

Deep-fried mozzarella sandwiches

Mozzarella in carrozza

By
From
The Amalfi Coast
Makes
4
Photographer
Helen Cathcart

Originally made without anchovies or basil (but better with one or the other, in my opinion), this salty little fried sandwich is served as an appetizer. Many people prefer to use cow’s milk mozzarella rather than buffalo mozzarella as it is less watery, but if you drain the cheese in a sieve or lay it briefly on kitchen paper the more flavourful buffalo mozzarella makes these little sandwiches even more delicious. The name of this recipe translates literally as ‘mozzarella in a carriage’. Though no one seems to know where the name comes from, milk was once carried in wooden caskets and during its journey it would some times split and look like cheese. Serve as they come or with a tomato sauce.

Ingredients

Quantity Ingredient
160g ball buffalo mozzarella, cut into 1 cm slices
8 slices soft white bread, crusts removed
3 eggs, beaten
8 anchovy fillets, (optional)
handful basil leaves, (optional)
salt and freshly ground black pepper
300ml sunflower oil, for deep frying
150g fine dry breadcrumbs, for coating
1 quantity Quick canned cherry tomato sauce, to serve (optional)

Method

  1. Place the mozzarella slices in a sieve for at least 10 minutes to drain off some of the water. Lay 4 slices of bread on a work surface and brush the top of each slice with a liŒttle beaten egg. Lay mozzarella slices on top and, if using, half an anchovy in each quarter and the basil leaves. (If you are not using anchovy or basil, season with salt and freshly ground black pepper.) Lay a slice of bread over the top and press down to seal, eggy sides together. Put the sandwiches in a flat dish and cover with kitchen paper. Weight them down with a heavy plate or dish and leave for at least 30 minutes and up to 4 hours: this will help seal the slices together.
  2. Heat the oil in a high-sided frying pan or deep-fat fryer. Dip into the beaten egg and coat with breadcrumbs. Fry until golden brown. Drain on kitchen paper for 2 minutes and serve with tomato sauce on the side, if using.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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