Mozzarella In Carrozza Mediterraneo Recipes

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MOZZARELLA IN CARROZZA PANINI



Mozzarella in Carrozza Panini image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 clove garlic, minced
1 tablespoon extra-virgin olive oil
2 large anchovy fillets
1/4 teaspoon minced Calabrian chiles, or pinch red pepper flakes
Freshly ground black pepper
3 eggs
Grey salt
2 cups all-purpose flour
Butter
8 slices country-style bread, each 1/3-inch thick
1/3 pound whole-milk mozzarella cheese, thinly sliced

Steps:

  • Saute the minced garlic in olive oil in large saucepan. Add the whole anchovy fillets and chiles or red pepper flakes, season with pepper, to taste. Allow to saute in heat for about a minute, then remove from heat. Pour into a bowl, set aside.
  • In a small bowl, whisk eggs, seasoning with salt and pepper, to taste. On another plate, place flour, and season with salt and pepper, to taste.
  • Heat a large nonstick skillet or a griddle over moderate heat. When it is hot, lightly oil the griddle if it is not nonstick. Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface.
  • Spread 1 side of 4 bread slices with the anchovy mixture, dividing it evenly. Top with the sliced rounds of mozzarella, dividing it evenly. Top each with a second slice of bread, buttered side up.
  • One at a time, dip the sandwiches in seasoned flour, coating well, then the egg bath. Set them in the skillet or on the griddle. Cook, turning once, until the bread is well browned on both sides and the cheese is molten, about 3 minutes per side. Cut in halves or quarters and serve immediately.

MOZZARELLA IN CARROZZA MEDITERRANEO



Mozzarella in Carrozza Mediterraneo image

Provided by Food Network

Categories     appetizer

Time P1DT45m

Yield 24 servings

Number Of Ingredients 11

1 pound fresh, cleaned basil tops (no stems)
1 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon black pepper
3 pounds whole milk, fresh curd
2 tablespoons kosher salt
1 pound thinly slice prosciutto di Parma, (approximately)
1 pound all-purpose flour, for dredging
10 eggs, beaten, for egg wash
1 1/2 pounds fine bread crumbs
2 cups oil (approximately), for frying

Steps:

  • Combine basil, olive oil, salt, and pepper in a food processor and process until smooth.
  • Bring 5 quarts of water to a simmer and remove from heat.
  • In a large mixing bowl, break apart the curd into small pieces (it is best to use your hands). Season the curd with kosher salt.
  • Carefully pour the hot water over the curd. Using 2 long wooden spoons, carefully but quickly begin working the curd, forming it into a smooth, lumpless ball. Once curd is of smooth texture, remove from water and place onto a plastic film lined sheet pan.
  • Evenly stretch the mozzarella on the sheet pan to cover the entire surface. Spread a thin layer of the basil puree on the mozzarella. Place a thin layer of the prosciutto di Parma over the basil puree. Using the underlying film, begin rolling the mozzarella tightly, forming a pinwheel.
  • Wrap the entire log of mozzarella in plastic wrap and place into refrigerator. Allow to rest for 8 to 24 hours.
  • Slice the mozzarella log into 1-inch pieces. Dredge in flour, then in egg wash and then lightly coat with bread crumbs. Reserve in refrigerator until time to pan fry.
  • Pan fry in oil until golden brown on both sides.

MOZZARELLA IN CARROZZA



Mozzarella in Carrozza image

Provided by Giada De Laurentiis

Categories     appetizer

Time 18m

Yield 6 to 12 servings

Number Of Ingredients 9

1 1/2 pounds thinly sliced smoked mozzarella
12 slices whole-wheat bread
18 fresh large basil leaves
8 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Olive oil, for deep frying
2 cups (about) all-purpose flour
1 cup purchased pesto

Steps:

  • Divide half of the cheese equally among 6 bread slices. Top with the basil leaves then the remaining cheese. Cover with the remaining bread slices, pressing gently, to form 6 sandwiches.
  • Whisk the eggs, salt and pepper in a large bowl until well blended and frothy. Place the flour in a medium bowl. Add enough oil to a heavy large frying pan to come 1/2-inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to coat lightly, then dredge them in the egg mixture to coat completely and place in the hot oil. Cook until the cheese melts and the sandwiches are golden, about 3 minutes per side. Cut the sandwiches into triangles. Transfer the sandwiches to a platter and serve with the pesto.

MOZZARELLA IN CARROZZA



Mozzarella in Carrozza image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 7

6 slices white bread, crusts removed
1 fist-sized ball mozzarella, cut into approximately 1/4-inch slices, then strips
1/2 cup whole milk
3 heaping tablespoons all-purpose flour
1 egg
Salt and freshly ground black pepper
1/2 cup olive oil (not extra-virgin), for frying

Steps:

  • Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. (One of the advantages of soft white bread is that it easily smushed together.) Pour the milk in to 1 soup bowl, the flour into another, and beat the egg with salt and pepper in another. Warm the oil in the frying pan over medium heat. Dunk the sandwiches briefly, 1 by 1, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side until crisp and golden and remove to a paper towel. Cut in half and apply to face.

MOZZARELLA IN CARROZZA



Mozzarella In Carrozza image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound mozzarella ball, sliced
4 anchovy fillets
8 slices toasted bread, crusts removed
2 eggs
1 cup milk
2 tablespoons extra-virgin olive oil
Salt

Steps:

  • Sandwich a slice of mozzarella and an anchovy fillet between two pieces of bread for each carrozza. For the batter, beat the eggs and milk together in a bowl. Dip the carrozza sandwiches into the batter, turning to make sure they are fully coated.
  • In a saute pan, heat the extra-virgin olive oil and cook the sandwiches until they are golden brown on each side. Add a dash salt to season and serve immediately.

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)



Mozzarella in Carrozza (Fried Mozzarella Sandwiches) image

This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it's called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella - the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly.

Provided by Ali Slagle

Categories     lunch, weekday, sandwiches, appetizer, main course

Time 10m

Yield 4 servings

Number Of Ingredients 7

3 eggs
1 large garlic clove, minced
Kosher salt and black pepper
1 cup bread crumbs (preferably panko)
8 slices white sandwich bread, crusts removed
1 pound low-moisture mozzarella (not fresh mozzarella), chilled and cut into 1/4-inch slices
Olive oil, for frying

Steps:

  • In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
  • Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
  • Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
  • In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

Nutrition Facts : @context http, Calories 962, UnsaturatedFat 41 grams, Carbohydrate 51 grams, Fat 67 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 1250 milligrams, Sugar 6 grams, TransFat 0 grams

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