Hot sandwich “Mozzarella in a carriage”
Votes: 1
Time: 18 min.
Complexity: easily
Servings: 6-12
Complexity: easily
Servings: 6-12
Nutritional value per serving:
Serving size: 1 of 20
Calories 282, total fat 16 G., saturated fats 6 G., proteins 14 G., carbohydrates 20 G., fiber 2 G., cholesterol 102 mg, sodium 465 mg, sugar 1 G.
Serving size: 1 of 20
Calories 282, total fat 16 G., saturated fats 6 G., proteins 14 G., carbohydrates 20 G., fiber 2 G., cholesterol 102 mg, sodium 465 mg, sugar 1 G.
"Mozzarella en carrozza" (Italian: Mozzarella en carrozza) is an Italian hot sandwich with breaded cheese. This recipe uses smoked mozzarella and basil leaves for the filling. Sandwich them between two slices of whole-grain bread, roll them in flour, dip them in beaten eggs, and fry them in a pan until golden brown. The hot sandwich is crispy on the outside and very chewy on the inside. Serve the sandwiches hot to fully enjoy the gooey filling. Serve with pesto sauce for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g thin slices of smoked mozzarella
- 12 slices of whole grain bread
- 18 fresh large basil leaves
- 8 large eggs
- 1 teaspoon of salt
- 0.5 tsp freshly ground black pepper
- Olive oil, for frying
- 2 cups (approximately) premium flour
- 1 tbsp. store-bought pesto
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Recipes with similar ingredients: smoked mozzarella cheese, whole grain bread, basil, eggs, black pepper, premium flour, pesto sauce
Cooking the dish according to the recipe:
- Divide half the cheese evenly between six slices of bread. Top with basil leaves, then the remaining cheese. Top with the remaining bread slices, pressing gently to create six sandwiches.
- In a large bowl, whisk the eggs with salt and black pepper until foamy. Place the flour in a medium bowl. In a large, heavy-bottomed skillet, add enough vegetable oil to come 1/2 inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to lightly coat, then dip them in the egg mixture to coat completely, and place them in the hot oil. Cook until the cheese is melted and the sandwiches are golden and crispy on all sides, about 3 minutes per side. Cut the sandwiches into triangles. Transfer to a platter and serve with pesto.
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