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.
4 slices of bread
300 g of fiordilatte
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