Recipe: Mozzarella in Carozza (mozzarella in a carriage) »

From I Heart Rome by Maria Pasquale

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Mozzarella in Carozza (mozzarella in a carriage)

Mozzarella in Carozza (mozzarella in a carriage) [©Smith Street Books ]

<i>I Heart Rome</i> By Maria Pasquale

 

Rome is a city that has seen centuries of rulers, triumphs and tradegies and these stories can be easily seen and heard today amongst the historic monuments and places.

But step away from those well-beaten paths to the Colossuem, Trevi and the like, and you'll find tales of a different kind and a topic of passionate debate, not about history and politics but about food.

In I Heart Rome, Austalian-born now Roman resident Maria Pasquale, shares stories and recipes through beautiful images and mouth-watering recipes. This recipe is from her friend, Eleonora Baldwin.

Mozzarella In Carrozza (mozzarella ‘in a carriage’)

Ingredients (serves 4):

  • 400 g (14 oz) buffalo mozzarella
  • 8 slices of white bread, crusts removed
  • 400 g (14 oz / 2¿ cups) ‘00’ flour or plain (all-purpose) flour, plus extra for coating
  • 4 eggs, beaten
  • 100 ml (3½ floz) cold milk
  • 500 ml (17 floz / 2 cups) vegetable oil, for frying

Method:

Cut the mozzarella into thin slices, then blot on paper towel to remove any excess moisture which would make the bread soggy.

Evenly distribute the mozzarella on four of the bread slices, leaving a 1 cm (½ inch) margin around the edge. Top with the remaining bread slices. Using your fingers, crimp the sandwiches around the edges to seal them into pockets, to prevent the cheese escaping.

Place the flour in a bowl. In a separate bowl, mix together the beaten eggs, milk and a good pinch of salt.

Heat the vegetable oil in a wide, heavy-based frying pan until boiling – about 180°C (350°F) on a cooking thermometer.

Coat the sandwiches with a little extra flour, then dip them into the egg mixture, making sure all the sides are covered (this can get messy). Using a spatula, carefully lower the sandwiches into the hot oil in a couple of batches and cook for 5–6 minutes, turning often, until both sides are golden and crisp. 

Drain on paper towel and eat piping hot.

Note: Eleonora, who gave me this recipe, says that the native Roman mozzarella in carrozza – ‘in a carriage’ – must be eaten with your hands, and that the name pays homage to the long stretchy ribbons of melted cheese, which recall the reins of horse-drawn carriages.

Eleonora is Roman-American and grew up eating these fried-to golden-perfection treats. ‘Tuck into it immediately –  and with your hands, remember – before it becomes gummy and loses its sinfully crisp character.’

In Rome, these are found at take-away outlets like the friggitoria, or on the menu at pizzeria as a pre- pizza snack. Often, unlike Eleonora’s version, they are crumbed.

 

 

This recipe reproduced with kind permission of the publisher. See links below for more information and recipes.

I Heart Rome  recipes & stories from the Eternal City by Maria Pasquale is published by Smith Street Books (Melb,Oct 2017; Hb; 264pp; RRP A$49.99) and is distributed in Australia and New Zealand by Simon & Schuster.

It is available in good bookshops and can be purchased online via booko.com.au »

 


 

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