Street food with a view - Mozzarella in carrozza

On my return to Italy after an exotic vacation, I had a wish to prepare a traditional dish, mozzarella in carrozza. Strolling in Naples you'll find it in the many small stalls of street food that sell real delights for the palate. I prepare it with the fiordilatte of Campania which I consider the most suitable since it tends to melt less than the mozzarella during cooking.

For two people you need: 

4 slices of bread 

300 g of fiordilatte 

3 eggs 

salt to taste 

150 g of flour 

vegetable oil for frying

I divided the slices of bread into two parts and I cut the fiordilatte into slices of the same size and not too thin. I coated the first slice of bread with some flour, then dipped it in beaten egg with a little salt and I placed it on a plate. I did the same thing with a slice of fiordilatte: coated in the flour, then dipped in the egg and laid over the bread. Likewise with the second slice of bread, with which I made the first "carriage".

After having prepared the 4 pieces of mozzarella in carrozza, I let them rest in the fridge for an hour. It is important to keep them intact during cooking. 

Then I heated a lot of vegetable oil well in a frying pan with high sides and I fried a couple at a time, so as not to lower the temperature of the oil too much.

The mozzarella in carrozza, delicious if eaten hot, is good cold too and it might be a good idea for the traditional picnic of Easter Monday.

English version by Maurizio de Santis

Special thanks to David Strong

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