Mozzarella in Carrozza

Native to the Roman surroundings, this peasant antipasto is a precursor of modern day finger food. Despite its name, which literally translates to “mozzarella in a carriage,” this splendid dish cannot travel to picnics nor stand uneaten for more than a few minutes after cooking, as resting fried mozzarella tends to harden to a horrid cartilaginous texture.

Image courtesy of Centurione

To be eaten in absolute disorderly fashion, producing long stretchy ribbons of melted cheese, greasing chins and fingers alike. A scrumptious delight that bestows immense joy to soul, mind and taste buds.

• 6 slices of white bread (crusts removed)
• 2 small mozzarella bocconcini, about 3 oz each (don’t use Bufala in this case, too watery. Fior di Latte or regular good quality mozzarella are a better choice)
• 1 glass of cold milk
• 1 cup of unbleached flour
• 2 eggs, beaten
• Vegetable oil for frying
• Salt to taste

Cut the bread in half diagonally and stuff it with thin mozzarella slices, leaving enough margins to close the “sandwich” by crimping the edges with a little pressure (good thing about this kind of bread is in its flexible yielding nature). Line up three bowls; fill one with the cold milk, one with flour and the last with the beaten and salted eggs.

Heat plenty oil in a skillet and maintain at a lively temperature. Quickly plunge the sandwiches first in the milk, then in the flour and finally in the egg. It’s a messy and terribly aphrodisiac operation. Gently lay the sloppy sandwiches in the frying oil and keep turning until both sides are sunny golden and crisp.

Park your piping hot fried morsels briefly on a paper towel before devouring.
If you happen to also have a nice chilled bottle of white Falerno del Massico, you’ve got yourself a treat.