Mozzarella in carrozza is a typical Italian dish, loved for its stringy filling and enveloping flavor. Traditionally fried, today we offer a baked version, lighter but equally tasty. In this article, we will explore the history of mozzarella in carrozza, the necessary ingredients, the detailed procedure, variations, helpful tips and suggestions for serving this delicious dish.
1. History of Mozzarella in Carrozza
Mozzarella in carrozza has Neapolitan origins and dates back to the culinary tradition of the 19th century. This dish is often considered a “comfort food”, perfect for a quick meal or a tasty snack. Its name comes from the shape in which it is prepared: the bread is “carrozzato” around the mozzarella, creating a sort of sandwich that is then cooked.
2. Ingredients for Baked Mozzarella in Carrozza
Basic Ingredients
Sandwich bread: 8 slices (preferably wholemeal or durum wheat)
Mozzarella: 250 g (preferably buffalo or fior di latte)
Eggs: 2
Milk: 100 ml
00 flour: 50 g
Grated cheese: 50 g (parmesan or pecorino)
Salt and pepper: to taste
Extra virgin olive oil: to taste (for brushing)
Necessary utensils
Large bowl: to prepare the batter.
Whisk: to beat the eggs.
Baking tray: for cooking.
Baking paper: to line the tray.
Knife: to cut the mozzarella.
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