Mozzarella in Carrozza

Ingredients

• 8 slices Sandwich bread
• 250 g Mozzarella
• 2 Egg
• 50 ml Milk
• 60 g All-purpose flour
• 100 g Breadcrumbs
• 4 Anchovy fillets
• 1 pinch Salt
• 1 pinch Black pepper
• 500 ml Vegetable oil

Steps

1. The day before, drain the mozzarella: slice it about 1 cm thick, lay the slices on a board lined with paper towels, cover with more paper, and refrigerate overnight so it loses its excess water (wet mozzarella will leak and burst the carrozza in the oil).
2. Trim the crusts from the bread slices to get neat squares.
3. On four of the slices arrange the drained mozzarella, leaving a small border all around so the cheese stays sealed; if using anchovy, lay a fillet over the cheese.
4. Top with the remaining bread slices and press the edges firmly with your fingertips so the two slices seal together and the mozzarella is fully enclosed.
5. For an extra-tight seal you can press the borders with a fork.
6. In a shallow dish beat the eggs with the milk and a pinch of salt and pepper.
7. Spread the flour on a plate and the breadcrumbs on another.
8. Dredge each sandwich lightly in flour on all sides, shaking off the excess.
9. Submerge it in the egg-and-milk mixture and let it soak for a couple of minutes per side so the bread drinks it in.
10. Lift each sandwich, let the excess drip off, and press it into the breadcrumbs to coat all sides and especially the four edges, which must be well sealed so the cheese cannot escape during frying.
11. Heat plenty of frying oil in a deep pan to 170°C (use a thermometer or test with a breadcrumb that should sizzle steadily).
12. Fry one or two sandwiches at a time so the oil temperature stays stable.
13. Fry, turning once, until deep golden and crisp on both sides, about 2 to 3 minutes total.
14. Lift out with a slotted spoon and drain on paper towels.
15. Salt lightly and serve the mozzarella in carrozza immediately, while it is hot and the inside is molten and stringy.

Tips

• The single most important step is draining the mozzarella overnight; skip it and the cheese water will burst the seal in the oil. Use day-old sandwich bread, not fresh, so it holds together when soaked. For the classic Roman touch, tuck a salted anchovy fillet inside with the cheese. Fry at a steady 170°C: too hot and the crust browns before the centre melts.