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Mozzarella in Carrozza

NapaStyle Wine Club Mozzarella in Carrozza NapaStyle Wine Club Mozzarella in Carrozza
About this Recipe
A carrozza is a “carriage,” in this case the bread that sandwiches the mozzarella and delivers it to the table. Mozzarella in carrozza is southern Italy’s grilled cheese sandwich, with a little anchovy to cut the cheese’s milky sweetness and an egg batter to make a golden coat. You can cook 4 sandwiches at once if you have a griddle or 2 nonstick skillets. Otherwise, you’ll have to cook the sandwiches in batches. Keep the first batch warm in a low oven.
Serve with
Monchiero Carbone, Regret
Piedmont
Ingredients
Serves: 4
  • 4 large anchovy fillets, mashed to a paste
  • 1 1/2 tsp minced fresh oregano
  • 1/4 tsp minced Calabrian chilies, or pinch of red pepper flakes
  • 1 tbsp extra-virgin olive oil
  • 8 slices country-style bread, each 1/3 inch thick
  • 1/3 lb whole-milk mozzarella cheese, thinly sliced
  • 3 eggs
  • 2 tbsp milk
Directions
Preparation Time: 10 minutes
Cooking Time: 10 minutes

In a small bowl, stir the anchovy paste, oregano, chilies or pepper flakes, and olive oil. Spread one side of 4 bread slices with the anchovy mixture, dividing it evenly. Top with the mozzarella, dividing it evenly, then with the remaining bread slices.

In a shallow bowl, whisk together the eggs and milk.

Heat a large nonstick skillet or a griddle over moderate heat. When it is hot, lightly oil the griddle if it is not nonstick.

One at a time, dip the sandwiches in the egg bath, coating both sides. 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.

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