Mozzarella In Carrozza
by Nigella. Featured in NIGELLA BITESIntroduction
This is Italian food before Tuscan rustic chic. The 'in carrozza' bit means 'in a carriage' and doesn't really explain what this golden-crusted fried mozzarella sandwich is about, just gives an indication that the milky cheese is somehow contained. What you should know if you've never tried it (apart from the fact that it is one of the easiest, most gratifying laptop dinners imaginable) is that it is somewhere between eggy bread, cheese on toast and fried slice.
For children (and do bear this in mind for a quick, hot filler when they get back from school) it is desirably like pizza sandwich, and could be made more so with tomato sauce smeared within the bread's tender interior.
For US cup measures, use the toggle at the top of the ingredients list.
This is Italian food before Tuscan rustic chic. The 'in carrozza' bit means 'in a carriage' and doesn't really explain what this golden-crusted fried mozzarella sandwich is about, just gives an indication that the milky cheese is somehow contained. What you should know if you've never tried it (apart from the fact that it is one of the easiest, most gratifying laptop dinners imaginable) is that it is somewhere between eggy bread, cheese on toast and fried slice.
For children (and do bear this in mind for a quick, hot filler when they get back from school) it is desirably like pizza sandwich, and could be made more so with tomato sauce smeared within the bread's tender interior.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 6 slices white bread (crusts removed)
- 1 ball (approx. 125g / 4oz) mozzarella (cut into approx ½cm / one-eighth inch slices then strips)
- 125 millilitres full fat milk
- 3 heaped tablespoons plain flour
- 1 large egg
- salt
- pepper
- olive oil (not extra virgin) for frying
- 6 slices white bread (crusts removed)
- 1 ball (approx. 125g / 4oz) mozzarella (cut into approx ½cm / one-eighth inch slices then strips)
- ½ cup whole milk
- 3 heaped tablespoons all-purpose flour
- 1 large egg
- salt
- pepper
- olive oil (not extra virgin) for frying
Method
- Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. (One of the advantages of plastic bread is that it is easily wodged together.)
- Pour the milk into one soup bowl, the flour into another, and beat the egg with salt and pepper in another.
- Warm the oil in a frying pan over a medium heat.
- Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side till crisp and gold and remove to kitchen towel. Cut in half and apply to face.
- Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. (One of the advantages of plastic bread is that it is easily wodged together.)
- Pour the milk into one soup bowl, the flour into another, and beat the egg with salt and pepper in another.
- Warm the oil in a frying pan over a medium heat.
- Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side till crisp and gold and remove to kitchen towel. Cut in half and apply to face.
Additional Information
For vegetarians make sure the mozzarella is made without animal rennet.
For vegetarians make sure the mozzarella is made without animal rennet.
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Show more commentsNot only do I appreciate you reminding me to make this great and easy treat, but I absolutely love your finishing words in the recipe -"cut in half and apply to face" -apply to face, love it.
Really delicious dish, also love all the variants suggested - however in the real italian recipe, you don't have "milk-flour-eggs" but "flour-eggs-breadcrumbs". You need the final step of coating the slices in breadcrumbs after dipping in the eggs, before frying - this gives you the most delicious and crusty texture, typical of mozzarella in carrozza - crunchy on the outside, with a melted heart inside!
I made this for the first time tonight. My wife proclaimed it to be one of the best things she has ever eaten! When your grilled cheese also tastes like French toast, pizza, and fried mozzarella sticks, you know you've got a winner!!
Daydreaming at my desk of making this tonight with a spicy tomato dipping sauce on the side. It's simple, quick comfort.
I love this recipe as I was feeling a little down in the dumps so I decided I would feed myself something good and I tried this for the first time! Very good! I also splurged and with the leftover egg and milk made a slice of French toast for dessert! Thank you Nigella and staff for all of the wonderful TV shows and cookbooks as I have all of them now since At My Table finally came to the states!
These are good, but way, way better made with provolone than with mozz. So much more flavorful.
My mum now 94 used to make these when we were children we called them Cheese dreams (English )
My sister and I slightly altered the recipe. We didn't like just having only mozzarella.... we added seasoned tomato slices and sometimes a lettuce leaf. It is any amazing recipe quick and yummy!!! Thank you so much for the inspiration. :)
Made even more delicious with addition of a couple of anchovies.
I've watched Nigella make this several times - even if I've seen an episode of one of her shows, I will always sit and watch again. I finally made it the other day. Oh my goodness.... it is amazingly good! My mozzarella didn't get all melty and gooey, but that might have been due to not cooking long enough - I didn't want it to burn. But, it is divine and a new favorite!
You can brush the insides of the bread with pizza sauce from a jar and add thinly sliced ham and onions to make a pizza sandwich :)
OMG this is amazing!