Mozzarella In Carrozza Fried Mozzarella Sandwiches Recipes

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MOZZARELLA IN CARROZZA

Provided by Giada De Laurentiis

Categories     appetizer

Time 18m

Yield 6 to 12 servings

Number Of Ingredients 9



Mozzarella in Carrozza image

Steps:

  • Divide half of the cheese equally among 6 bread slices. Top with the basil leaves then the remaining cheese. Cover with the remaining bread slices, pressing gently, to form 6 sandwiches.
  • Whisk the eggs, salt and pepper in a large bowl until well blended and frothy. Place the flour in a medium bowl. Add enough oil to a heavy large frying pan to come 1/2-inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to coat lightly, then dredge them in the egg mixture to coat completely and place in the hot oil. Cook until the cheese melts and the sandwiches are golden, about 3 minutes per side. Cut the sandwiches into triangles. Transfer the sandwiches to a platter and serve with the pesto.

1 1/2 pounds thinly sliced smoked mozzarella
12 slices whole-wheat bread
18 fresh large basil leaves
8 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Olive oil, for deep frying
2 cups (about) all-purpose flour
1 cup purchased pesto

MOZZARELLA EN CARROZZA

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 16



Mozzarella en Carrozza image

Steps:

  • Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
  • In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.
  • In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
  • Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
  • Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.
  • Remove the sauce from the heat and stir in the basil and parsley.

1 ball fresh mozzarella
4 slices white bread, crusts trimmed
2 large eggs, beaten, or more as needed
1 1/2 teaspoons minced garlic
1 heaping teaspoon minced fresh flat-leaf parsley
Salt and pepper
Plain bread crumbs, as needed
Olive oil, for frying
Quick Marinara Sauce, recipe follows
1 tablespoon olive oil
1 clove garlic, minced
1 (28-ounce) can crushed tomatoes
Pinch sugar
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh flat-leaf parsley

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