Mozzarella in carrozza: the original recipe of the typical Neapolitan recovery appetizer

Tasty, racy, flavorful: the mozzarella in a carriage it’s a typical appetizer of Neapolitan cuisine and it is simply irresistible. Born as recovery plate to use the mozzarella or fiordilatte advanced, consists of these thick portions of dairy products enclosed in two slices of peasant bread (also advanced); everything is passed in the egg, in the milk and then fried. There are also variants with sandwich bread or requiring a step in farina e bread crumbs before frying: they are all valid recipes, able to give a very satisfying result.

Key features of this dish are the gildingthe crunchiness and above all theracy effect some mozzarella between the two slices of bread. According to legend, the name of mozzarella in carrozza comes precisely from this peculiarity: the filament is none other than the “bridle” of the carriage. In truth, there are others too anecdotes that bring us back to the name of the dish but the historical truth should be another, a little sadder: the dish was born in the nineteenth century with a very poor quality mozzarella brought on carriages from the Lattari Mountains, an inedible “raw” product but delicious when fried. But why spoil a beautiful story with the truth? If you are curious and want to try cooking it at home, follow the recipe of chef Raffaele Cardillo step by step.

How to prepare mozzarella in carrozza

Cut the bread into slices that are not too thick, about 6-7 millimeters 1.

Eliminate the hard crust of the bread by shaping it 2.

Cut the very dry mozzarella into thin slices 3.

Beat the eggs in a bowl with a pinch of salt 4.

Pass the slices of bread in the flour, making it adhere even on the edges 5.

Add the mozzarella slice on the bread and cover with another slice of bread, pressing with your hands to make it adhere well 6. Proceed until you run out of ingredients.

Pass the slices of bread and mozzarella in the beaten eggs, letting the slices of bread drain 7.

Fry in hot oil on both sides, until golden brown 8: cook a few pieces at a time for about 1 minute on each side and monitor the temperature of the oil, which must remain at 175 °. If the temperature rises, remove the pan from the heat a little before continuing to fry.

Lift the slices of bread and place them on a plate lined with kitchen paper to remove excess oil 9.

The mozzarella in carrozza is ready to be served 10.

What to combine with mozzarella in carrozza?

For a classic appetizer of Neapolitan cuisine such as mozzarella in carrozza it would be sacrilegious combine a wine from distant lands. L’more natural combination is with wines from Campania: if you like the bianco we suggest the Fiano di Avellino, a very fine indigenous wine, with body and flavor. If you prefer the Red wine we recommend the Sannio or, why not, the Gragnano (maybe sparkling). This wine is finding more and more followers after a century of arrogance on the part of sommeliers: once upon a time all Neapolitan wine was called “gragnano” and was often popular, of low quality. Today this is no longer the case, there are many excellent labels: pairing with mozzarella in carrozza it might be ideal also because it is probable that the Neapolitans of the nineteenth century ate it with this wine.

If you prefer a cocktail to combine with mozzarella in carrozza you can play with gin and tonic, combining the gin and tonic water of your choice, or go to the paloma: the smoky aftertaste of tequila goes perfectly with fried cheeses.