This post may contain affiliate links · This blog generates income via ads
The Mozzarella in Carrozza one of the simplest andtastiest Italian snacks; worldwide popular, and with an interesting and smart history. Originally, the idea behind the Mozzarella in Carrozza has been prompted from the needs to reuse stale bead and old mozzarella. Nowadays, this appetizer is made with white bread slices, and mozzarella, and optionally other toppings like anchovies or ham. Here the recipe and the history!
If you like this recipe, please click here, leave a comment and vote 5 stars!
This simple actionhelps the growth of this blog and make me very happy🙂
CLICK HERE TO GO DIRECTLY TO THE RECIPE
MOZZARELLA IN CARROZZA HISTORY AND LEGEND
The origin of Mozzarella in Carrozza (Mozzarella in a Carriage) is humble. This recipe came from the need to re-use the old mozzarellas and stale bread.
The legend tells the name derives from the shape of the sandwich: originally the bread slices where rounded, similar to the wheels of a coach.
The first news of Mozzarella in Carrozza appears since the XIX Century, but probably the origin is older.
This recipe is typical of Neapolitan cuisine, but two popular variations belong to the Roman and Venetian tradition.
WHAT KIND OF MOZZARELLA
The Neapolitan Mozzarella in Carrozza requires Bufala mozzarella. You want the mozzarella sliced and flushed out 1 night in the fridge to eliminate the excess liquid.
The Roman and Venetian variations demand Fiordilatte mozzarella, more solid and ready to be used without any treatment.
WHAT KIND OF BREAD
Initially, the Mozzarella in Carrozza was preparing with stale Neapolitan bread, named Cafone. Nowadays, besides some chefs that still prepare this recipe in the original way, the most common bread is sliced white bread.
NEAPOLITAN VS ROMAN AND VENETIAN RECIPE
The Neapolitan Mozzarella in Carrozza is filled exclusively with cheese, to preserve the pure taste of mozzarella.
The Roman variation requires an adding of preserved anchovies or, less frequent, Italian Prosciutto.
The filling of Venetian Mozzarella in Carrozza follow the Roman variation, but the bread is the Local Tramezzini bread, slightly different from the common white bread.
MOZZARELLA IN CARROZZA CRUST VARIATIONS
Commonly, the Mozzarella in Carrozza is quickly soaked into an egg and milk batter. Besides the tradition, some chefs preferer make an additional step coating the sandwich with breadcrumbs and/or grated Parmigiano Reggiano.
MOZZARELLA IN CARROZZA RECIPE
MOZZARELLA IN CARROZZA RECIPE & HISTORY - traditional Neapolotan fried cheese sandwich
Author: Filippo Trapella - philosokitchen.com
Recipe type: appetizer
Cuisine: Italian
Serves: 4
Ingredients
- 5 oz (140 g) mozzarella
- 8 slices white bread
- 3 eggs
- 3 tbsp whole milk
- 1 cup sesame oil
- 1 tsp black pepper
- to taste table salt
Instructions
- MOZZARELLA TREATMENT
If you opted for the traditional Bufala mozzarella, cut it into slices, same thickness of the bread; salt a little and place over a colander. Finally, place the strainer over a bowl, and store in fridge covered for about 8 hours, up to 24h.
Otherwise, if you are using a more solid mozzarella like Fiordilatte, slice it just before preparing Mozzarella in Carrozza. - MAKING MOZZARELLA SANDWICH
First, cut and discard the crust from the bread slices shaping every slice into a square. Now, dry every slice of mozzarella with a clean kitchen towel, then build 4 sandwiches. - COATING THE MOZZARELLA IN CARROZZA
At this point, let's prepare the batter. Crack the eggs, and pour them into a bowl along with the whole milk and 3 pinches of salt, then whisk until consistent.
After that, flour the mozzarella sandwiches, shaking them to discard the flour in excess. Then, soak quickly in all their part, and fry as soon as possible, as described in the following step. Pay attention: the sandwiches will be precarious until properly fried. - FRYING AND SERVING
Pour the oil into a saucepan, and preheat to 340° F (170° C): you want the line of the oil cover half of the sandwich. Now, fry the Mozzarella in Carrozza, a couple at a time, until golden, flipping them on halfway. Rest the sandwiches a little over paper towels to drain the oil in excess, then serve hot and stringy! - PREPARE MOZZARELLA IN CARROZZA IN ADVANCE
In case of leftovers, or if you prefer to prepare the Mozzarella in Carrozza in advance, fry and store them into the fridge in a covered box. Before serving, place the sandwiches on a tray and re-heat into the oven.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple actionhelp the growth of this blog and make me very happy🙂
TAKE A LOOK AT THIS!
SAUTEED SPINACH AND MOZZARELLA RECIPE
FAQs
While this fried grilled cheese sandwich is now a popular appetizer served in many Italian- American restaurants, it originated in Naples, where it was an example of cucina povera—“poor cuisine.” It was a way to make the best use of leftover or less-than-fresh ingredients—in this case, stale bread and scraps of ...
What mozzarella in carrozza means? ›
A carrozza, also referred to as mozzarella in carrozza ( lit. 'mozzarella in a carriage'), is a type of fried cheese sandwich or pastry in Italian cuisine. It is prepared by coating a mozzarella cheese sandwich in egg and flour, and frying it.
What is carroza? ›
a type of horse-drawn carriage.
How do they make mozzarella in Italy? ›
How is mozzarella produced? Traditionally, this Italian string cheese is made through the acid curdling process. This involves adding lemon juice or vinegar to the milk in order to make proteins coagulate. The curdled milk is then heated and stretched until it takes the stringy texture we all know.
What was mozzarella originally made from? ›
Mozzarella was first made in Italy near Naples from the rich milk of water buffalos. Because it was not made from pasteurized milk and because there was little or no refrigeration the cheese had a very short shelf-life and seldom left the southern region of Italy near Naples where it was made.
Did mozzarella originate in Italy? ›
History of Mozzarella
Mozzarella was first developed in Southern Italy as far back as the 1st Century A.D., although the earliest form of the cheese was most likely made using sheep's milk. The story goes that it was first made on accident when a few cheese curds fell into a pail of hot water.
What is the slang word for mozzarella? ›
Mozz – Slang name used by locals to describe mozzarella or a mozzarella pizza.
Why do Italians call it mozzarella? ›
Mozzarella is a diminutive form of mozza, which means “cut.” The earliest confirmed reference to the cheese using the name we currently use, is from a 1570 cookbook written by the first celebrity chef, Bartolomo Scappi. In Italy, most of the mozza cheese sold is still made from Italian buffalo milk.
What is a ball of mozzarella called? ›
The most common shapes include large 10-gram orbs, golf ball-size balls known as “bocconcini,” cherry-size pearls known as “ciliegine,” braids called “treccia” and knots known as “nodini.” Because water buffalo's milk has more protein, fat and calcium than cow's milk, mozzarella di bufala is creamier in texture than ...
Who made the carroza? ›
The first Carroza maker and designer is Mr. Albino Hilaos Sr. of Brgy, Anilao, he was born during 1953 and started with the Carroza making process when he was around 30 years old. He lived in Pavia since he was born and was able to witness the first Carabao Carroza on May 3, 1973 on the riverbed of Aganan River.
mozzarella sticks. bastoncini di mozzarella mozzarelline fritte.
What's Fondillo in English? ›
(Latin America) 1. [ del pantalón] seat. informal) (= culo) backside (informal) ⧫ bum (Brit) (informal) ⧫ ass (esp US) (vulgar)
Which country makes the best mozzarella cheese? ›
For centuries, mozzarella has been made in Italy using buffalo's milk, which contains twice as much butterfat as cow's milk, for a notably rich cheese. Authentic mozzarella di bufala campana is a Denominazione di Origine Protetta product hailing from the Campania region of Italy, which includes Naples.
What kind of milk makes the best mozzarella? ›
Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.
Why is Italian mozzarella so good? ›
Italian mozzarella is typically made by culturing milk, meaning lactic acid bacteria is added at the beginning of the cheese-making process to convert sugar into acid, which coagulates milk proteins. The resulting flavor has a pleasant sour cream twang undercutting pure, rich cream notes.
Is mozzarella Italian or Mexican? ›
| Mozzarella |
|---|
| Country of origin | Italy |
| Source of milk | Italian Mediterranean buffalo; cattle in all 20 Italian regions; in some areas also sheep and goat |
| Pasteurised | Depends on variety |
| Texture | Semi-soft |
4 more rowsBy the 12th Century onwards, they served a new purpose as their milk was used to create buffalo cheese. One of these cheeses, Mozzarella di Bufala Campana, originated as a local speciality on the marshy plains of South-Central Italy. Its unique flavour is influenced by the buffalo's diet.
How did mozzarella get its name? ›
Mozzarella is named after its specific production process. In Italian, the verb mozzare refers to the way the curd is hand-stretched in strips and then cut into balls. The term 'mozzarella' first appeared in Italy in 1570 in a cookery book by Bartolomeo Scappi, chef to the papal court.
What is the history of mozzarella sticks? ›
1976: According to some sources, the concept of string cheese came to life in the mid-1970s when Frank Baker, a Wisconsin cheesemaker, dreamed up the idea of snack-size pieces of mozzarella. 1980s: Casual restaurant chains like T.G.I.
