MOZZARELLA IN CARROZZA PANINI
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
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 EN CARROZZA
Steps:
- Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
- In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.
- In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
- Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
- Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.
- Remove the sauce from the heat and stir in the basil and parsley.
MOZZARELLA IN CARROZZA MEDITERRANEO
Provided by Food Network
Categories appetizer
Time P1DT45m
Yield 24 servings
Number Of Ingredients 11
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
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
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
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 6 to 12 servings
Number Of Ingredients 9
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 (FRIED MOZZARELLA SANDWICHES)
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
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
MOZZARELLA IN CARROZZA
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 7
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
Categories Fry Cocktail Party Vegetarian Quick & Easy Mozzarella Gourmet Cheese Week
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Divide capers among 12 bread slices and spread evenly. Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches, then cut off and discard crusts to form 3-inch squares.
- Coat sandwiches with flour, knocking off excess. Beat together eggs, milk, and a pinch each of salt and pepper in another small shallow bowl.
- Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides. Meanwhile, coat 3 sandwiches, 1 at a time, with egg mixture. Fry, turning over once, until golden brown, about 5 minutes, then drain on paper towels. Coat and fry remaining 3 sandwiches in same manner.
- Cut sandwiches into quarters and serve immediately.
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