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Buffalo mozzarella in carrozza

by Ada Parisi
5 min read

Mozzarella in carrozza: a finger food that can also become the main course of a casual evening with friends to watch a game. Is’ a variation of the classic mozzarella in a carriage that uses the bufala campana Dop and adds a touch of saltiness of anchovies in oil. Not having the classic Breading in flour, egg and bread crumbs, the dish remains much more light and not greasy, ready to be eaten warm with a nice cool beer. It seems complicated, but its preparation is very fast, seeing is believing. Essential freshness of mozzarella.

Ingredients for 4 people:

  • a Dop Buffalo mozzarella from 250 grams
  • 8 slices of sandwich bread (pan type trunk or thicker than the traditional sandwich loaf)
  • 4 anchovy fillets in oil
  • enough flour
  • beaten egg for the Breading
  • 100 ml milk
  • salt and pepper
  • oil for frying

With a round pasta Cup approximately 10 centimeters in diameter cut out rounds from slices of sandwich bread. Slice the mozzarella and crop it with the pasta Bowl so that it is the same size as the bread (If you can better half a centimeter smaller). Drain the excess liquid from the slices of mozzarella for half an hour approximately.

Laying on each slice of bread one anchovy fillet and cut into 4 pieces and cover with the second slice of bread. Pass with care the edges of the sandwich, keeping them well pressed, in flour and then in a dish with a little cold water (always only edges) to seal the whole thing. Wet quickly (without soak) each mozzarella in a carriage on a plate with a little cold milk on both sides and rest them on a cutting board.

Brush the surface of each mozzarella lightly salted with plenty of beaten egg and leave to stand for 10 minutes in the refrigerator. Resume the mozzarella, flip them and deglaze with egg the other party.

Put back in the refrigerator for another 10 minutes. Meanwhile, heat the vegetable oil in a frying pan in sufficient quantity to which the mozzarella will be immersed. Fry them one by one over medium heat to allow the surface dori and mozzarella inside fonda.

THE PAIRING: with this dish that has a good fat content (data from the Buffalo and frying), the ideal is to combine bubbles, better if premises: so the choice falls on an Etna Doc spumante (vinified white or rosé) in the brut version.

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Raluca January 21, 2013 - 12:12

That good must be! I've never eaten with mozzarella di bufala, definitely a treat I must try. Wishes for the contest!

fratelli_ai_fornelli January 22, 2013 - 12:20

Thanks! See you on your blog…

Salt, sugar and cinnamon.. January 10, 2013 - 14:15

This is pure pleasure!!!

fratelli_ai_fornelli January 7, 2013 - 11:47

Hi Cranberry! 🙂
Thanks for your comment! We are happy to join your contest, and congratulations for your great site! 🙂

Cranberry January 6, 2013 - 22:09

Ciao ragazzi!^_^
Thank you first of all for participating. and then here I am to comment on your prescription!
From small Geddes the mozzarella in a carriage, did my mom ... but never of hoax!
For sure it will be really a treat!
I added this in section whims, I'm going to peek at the other recipe 😛
Good luck!!!!


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