Mozzarella in Carrozza (Italian Fried Mozzarella Sandwich) is a melty mozzarella nestled between two slices of bread that are first dipped in milk, then in flour and beaten eggs and finally deep fried until golden and crispy. Kind of the Italian version of a grilled cheese sandwich.
Mozzarella in carrozza:
- 8 slices rustic bread or sliced Italian bread, crust removed
- 1 medium mozzarella, sliced 1 cm thick
- 1/2 cup milk
- 2 eggs
- 1/2 cup flour
- salt and pepper
- e.vo. oil for frying (or sunflower, or peanut oil)
- 2 Tbsp extra virgin olive oil
- 2 cups tomato puree (stewed tomatoes, canned or fresh)
- 1 clove garlic, crushed slightly
- 1 Tbsp oregano
- pinch of salt and pepper
- pinch of chili flakes
- Cut bread into 2 cm slices and with a biscuit cutter cut 8 rounds. Set the borders aside to make cubed breadcrumbs with.
- Cut the mozzarella into 1 cm thick rounds to fit onto the bread slices making sure to leave a little margin around the edges.
- Pour the milk into one soup bowl, the flour into another, and beat the eggs with salt and pepper in another.
- Warm the oil in a frying pan over a medium heat.
- Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg.
- Fry in hot oil on each side till crispy and golden and remove to kitchen towel.
- Peel the garlic and crush it slightly.
- In a frying pan over medium heat 2 tablespoons of e.v.o. oil. Add the crushed garlic and when it turns golden take it out.
- Stir in the tomato puree and let infuse in the oil for few minutes.
- Add the oregano, the pinch of chili flakes and adjust with salt and pepper.
- Partially cover the pan to allow the steam to escape, and let the sauce cook for about twenty minutes, over medium low heat, stirring once in a while, until sauce thickens.
- Serve with mozzarella in carrozza and enjoy!