Mozzarella in Carrozza
Literally 'mozzarella in a carriage' – the carriage being two slices of bread dipped in beaten egg and deep-fried. This makes a great snack and I've found the addition of a slice of Parma ham proves an interesting variation.
|3 oz (75 g) mozzarella, thinly sliced|
|4 slices of white bread from a large loaf|
|2 slices Parma ham, if using|
|2 large eggs|
|2 tablespoons milk|
|1 tablespoon seasoned flour|
|vegetable oil for frying|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from The Delia Collection: Italian.
Prepare the first ‘carriage’ simply by placing half of the mozzarella (and a slice of Parma ham, if using) between 2 of the slices of bread (unbuttered). Then repeat with the rest of the bread and cheese (and ham).
Next, lightly beat the eggs together with the milk, and pour the mixture into a shallow dish (to make coating easier). Spread the seasoned flour out on a largish plate – and now you’re ready to go.
Pour about 1 inch (2.5 cm) of oil into a wide saucepan, or deep-sided frying pan, and heat it up to the point where a cube of bread thrown in turns golden brown in 1 minute. Then coat both sides of each sandwich with seasoned flour, and cut each of the sandwiches into 4 quarters. Dip each quarter into the beaten egg and milk to soak up the mixture on both sides. Now carefully slide the quarters into the hot oil. They will probably float on top of the oil, so cook them for 30 seconds on one side, then turn them over to cook for a further 30 seconds on the other side.
When the coating is a nice golden brown, they’re ready. Drain them on kitchen paper or crumpled greaseproof paper, sprinkle with salt and serve.
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This satisfying snack for one conjures up memories of pavement cafes in Paris for Delia...but you can enjoy it just as much on an autumnal British day.
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