Mozzarella in Carrozza recipe

Native to the Roman surroundings, this peasant antipasto is a precursor of modern day finger food. Despite its name, which literally translates to "mozzarella in a carriage," splendid mozzarella in carrozza cannot travel to picnics nor stand uneaten for more than a few minutes after cooking, as resting fried mozzarella tends to become gummy.

To be eaten in absolute disorderly fashion, producing long stretchy ribbons of melted cheese, greasing chins and fingers alike. A scrumptious delight that bestows immense joy to soul, mind and taste buds.

Ingredients for 4
8 slices of white bread (crusts removed)
2 small mozzarella bocconcini, about 3 oz each (don't use Bufala in this case, too watery. Fior di Latte – cow's milk mozzarella – is a better choice)
1 glass of cold milk
1 cup of unbleached flour
2 eggs, beaten
Vegetable oil for frying
Salt to taste

Stuff the bread with thin mozzarella slices, leaving enough margins to close the "sandwiches" by crimping the edges with a little pressure (good thing about this kind of bread is in its flexible yielding nature). Line up two bowls; fill one with the cold milk and the eggs, and one with flour. Season either one with a pinch of salt.

Heat plenty vegetable oil in a frying pan and maintain at a lively temperature. When the oil is hot (ideally 180° C - 350° F), quickly plunge the sandwiches first in the milky-eggy mix, then in the flour. It's a messy and terribly aphrodisiac operation. Gently lay the sloppy sandwiches in the frying oil and keep turning until both sides are sunny golden and crisp.

Park your piping hot fried morsels briefly on a paper towel before devouring.
If you happen to also have a nice chilled bottle of white Falerno del Massico, or better – a nice rosé – you've got yourself a treat.

Above images courtesy of Autumn Azure for the Home Cook Project