Mozzarella in carozza

We return to Italy with a entrepane version of a very popular antipasto from the Campania region , where the PDO mozzarella also comes from, and which consists of battering and frying the already filled slices of bread to achieve an extra crispy finish, leaving the well-melting interior.

  • Ingredients for 1 person . 2 wide slices of good crumb loaf bread, 60 g of fresh drained laminated mozzarella, 4 slices of quince paste, 1 egg, 200 ml of milk, breadcrumbs, 10 g of grated Parmesan cheese, oregano, thyme, black pepper , salt and extra virgin olive oil.
  • Elaboration . Assemble the sandwich alternating slices of cheese and quince. Add black pepper and a small touch of salt on the quince. In a deep plate, beat the egg with the milk and a dash of black pepper. Arrange the breadcrumbs mixed with Parmesan cheese, oregano and thyme on another plate. Wet the slices of bread on both sides, letting them soak but not overdoing it. Be careful not to let the filling come out. Drain slightly and pass through the breadcrumbs, pressing well. Shake off excess bread. Heat olive oil in a frying pan and cook over medium heat on both sides, until browned to your liking. It should be crispy on the outside and the cheese should be melted. Serve immediately.

At home we are big fans of bread and that is why we love to have a good sandwich for dinner from time to time, if the raw material is good. I am lucky enough to be given an exquisite artisanal quince paste and I cannot avoid combining it with cheese, so I recently tried this version of mozzarella in carrozza or a crunchy sandwich with a light batter.

Mozzarella in carrozza is a popular Italian recipe originating in Campania, usually served as an antipasto in small bites and made with sliced ​​bread or a soft, fluffy variant. For this reconversion into a sandwich I have used a rustic loaf bread, lightening the batter to give it just a crunchy cover and not be too heavy.

Ingredients

For 1 people

  • Sliced ​​loaf breadtwo
  • fresh mozzarella60g _
  • Sliced ​​quince jam4
  • Eggs1
  • Milk200ml _
  • Bread crumbs
  • Parmesan10g _
  • dried oregano to taste
  • dried thyme to taste
  • ground black pepper
  • extra virgin olive oil
  • Salt

How to make mozzarella sandwich in carrozza with quince

Difficulty: Easy

  • total time20m _
  • Elaboration10m _
  • Cooking10m _

Cut two slices of bread per person, approximately one finger thick , making sure they are even. Drain the mozzarella cheese and slice into not very thick portions. Slice the quince jam and assemble the sandwich, alternating both ingredients. Add black pepper and a small touch of salt on the quince.

In a deep plate, beat the egg with the milk and a dash of black pepper. Arrange the breadcrumbs mixed with Parmesan cheese, oregano and thyme on another plate. Wet the slices of bread on both sides, letting them soak but not overdoing it. Be careful not to let the filling come out.

Drain slightly and pass through the breadcrumbs, pressing well. Shake off excess bread. Heat olive oil in a pan and cook over medium heat on both sides , until browned to taste. It should be crispy on the outside and the cheese should be melted. Serve immediately.

mozzarella sandwich in carrozza with quince.  Steps