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Mozzarella in Carrozza

Crunchy on the Outside, Melty on the Inside: Try Our Yummy Crispy Mozzarella Sandwich

Cook Time: 40 mins

Serves: 4

Share :
  • 12 slices of bread
  • 350 g of drained Granarolo mozzarella
  • 10/12 anchovy fillets
  • breadcrumbs to taste
  • 3 tablespoons of grated Parmigiano Reggiano
  • 6 fresh Granarolo eggs from Terra farms
  • flour to taste
  • salt and pepper
  • 10/12 basil leaves
  • frying oil

Recipe by Granarolo

  • With the knife, trim the edges of the bread slices and cut them into triangles.
  • Cut the mozzarella into thin slices.
  • Line up half of the bread triangles on the work surface and arrange on them a slice of mozzarella, an anchovy fillet and a little basil cut into julienne strips. Overlap the remaining triangles of bread and close them by pressing well.
  • In a bowl beat the eggs.
  • Flour the stuffed bread in flour, without omitting the edges, then in the beaten egg with a pinch of pepper, salt and grated Parmesan.
  • Finally pass the bread in the breadcrumbs compacting the triangle.
  • Heat plenty of oil and fry the mozzarella in carrozza on both sides.
  • Drain well and dry the preparation on kitchen paper.

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