- 600 g (12 slices) Sliced Bread
- 500 g Buffalo Mozzarella
- 150 g Baked Ham
- 5 big Eggs
- to taste Salt
- 100 g 00 Flour
- 300 g Breadcrumbs
- 1 l Sunflower Oil
Mozzarella in a carriage is the classic “street food”, which can be done at home in very short time. It is one of those recipes that seems very simple to do, given the short time it takes to make it. In reality, most people, when faced with breadcrumbs, mozzarella, eggs, oil and bread, do not know where to start to get the perfect Mozzarella in a carriage, golden and crunchy at the right point. Perhaps not everyone knows that mozzarella in a carriage can be cooked in two different ways: fried and baked. Mozzarella in carrozza is a typical dish of the Italian peninsula and is widespread in the South. It seems that it was born in Campania, at the beginning of the nineteenth century. Although the Romans claim that the recipe is their property, it was designed to recycle advanced bread and buffalo mozzarella.
The original recipe from Campania provides for the exclusive use of buffalo mozzarella, although it is particularly watery. Precisely for this reason, if buffalo mozzarella is used, it should be drained for a few hours.
This recipe takes the name of mozzarella in a carriage because, the slices of the cheese are wrapped in two slices of bread (which act as a carriage), breaded in breadcrumbs and then fried. Then the crunchy wrapper that is obtained “protects” the softness of mozzarella, just like a princess is protected inside her carriage.
To prepare the mozzarella in a carriage, start cutting the buffalo mozzarella into slices 1 cm thick. Arrange them on a tray lined with absorbent paper and cover with other sheets of absorbent paper. Press gently with your hands to dab the mozzarella and remove excess water. If it is necessary change the sheets of kitchen paper until it is completely dry.
At this point, go on to stuff the bread. Place the slices of sliced bread on a cutting board, place the slices of mozzarella on top, so as to cover the entire surface, but without letting it run out, add salt and a slice of ham and cover with another slice of bread. Then press gently with your hands to compact the whole thing. Continue like this for all the other slices of bread, until the mozzarella is finished. Then trim the stuffed bread slices using a knife to remove the outer crust.
Switch to breading now. Break the eggs into a baking dish and beat them with a whisk for a few minutes. Then in two other dishes, put the breadcrumbs in one and the sifted flour in the other. At this point pass each piece of bread stuffed first in the flour and then using 2 forks in the egg, so as to cover them completely. Then pass them on a plate for a few seconds, so as to remove the excess egg and avoid lumps when you pass it in breadcrumbs. Transfer on a cutting board and with the blade of a knife lightly pressed the edges and the surface so as to uniform the breading and have a more precise shape. If necessary, pass again in the breadcrumbs and press again with the knife blade. Continue like this for all the other pieces and transfer them to a tray lined with parchment paper. Then transfer to the refrigerator for about 30 minutes.
After the mozzarellas have hardened, you can switch to the second breading, passing them first in the egg, then in the saucer to remove the excess and finally in the breadcrumbs. As previously done, then transfer the pieces of mozzarella in a carriage to a cutting board and smooth the breading with a knife. Continue like this for all the others by placing them on a tray lined with parchment paper. Put it in the fridge to harden for another 30 minutes.
Pour the oil in a pan and bring it to the temperature of 170-180 ° at the most. Dip a few pieces at a time and cook the mozzarellas in a carriage for 1-2 minutes, turning them from time to time with a skimmer. When they are golden brown, drain them from the oil and transfer them to a tray lined with absorbent paper to remove excess oil. Fry the others and serve your mozzarella in a carriage immediately.