Mozzarella In Carrozza Giada Recipes

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MOZZARELLA FONDUTA

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8



Mozzarella Fonduta image

Steps:

  • In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat. Cook uncovered until thick, 20 to 25 minutes. Remove the pan from the heat and stir in the basil.
  • Preheat the broiler.
  • Place six 5-ounce ramekins on a baking sheet. Divide the sauce equally among the ramekins. Divide the prosciutto among the ramekins. Place the slices of mozzarella between 3 paper towels to absorb any excess moisture. Place the slices of mozzarella on top of the prosciutto. Season with salt and pepper. Sprinkle the Gruyere on top.
  • Broil until the cheese is melted and golden brown, 5 to 8 minutes. Serve with grilled bread.

One 28-ounce jar tomato-basil sauce, such as Giada DeLaurentiis for Target
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh basil
4 ounces thinly-sliced prosciutto, chopped into 1/2-inch pieces
One 7 to 8-ounce ball fresh mozzarella, sliced into six 1/4 to 1/3-inch-thick slices
Kosher salt and freshly ground black pepper
3/4 cup (2 ounces) shredded Gruyere
Serving suggestion: grilled bread

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

MOZZARELLA IN CARROZZA

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7



Mozzarella In Carrozza image

Steps:

  • Sandwich a slice of mozzarella and an anchovy fillet between two pieces of bread for each carrozza. For the batter, beat the eggs and milk together in a bowl. Dip the carrozza sandwiches into the batter, turning to make sure they are fully coated.
  • In a saute pan, heat the extra-virgin olive oil and cook the sandwiches until they are golden brown on each side. Add a dash salt to season and serve immediately.

1 pound mozzarella ball, sliced
4 anchovy fillets
8 slices toasted bread, crusts removed
2 eggs
1 cup milk
2 tablespoons extra-virgin olive oil
Salt

MOZZARELLA IN CARROZZA

Make and share this Mozzarella in Carrozza recipe from Food.com.

Provided by chef 998002

Categories     Lunch/Snacks

Time 8m

Yield 12 halves, 12 serving(s)

Number Of Ingredients 7



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.

Nutrition Facts : Calories 296.2, Fat 16.2, SaturatedFat 8.5, Cholesterol 185.8, Sodium 596.6, Carbohydrate 17.6, Fiber 0.7, Sugar 0.9, Protein 19

1 1/2 lbs mozzarella cheese, thinly sliced
18 fresh large basil leaves
8 large eggs
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
olive oil, for deep frying
2 cups all-purpose flour

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)

This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it's called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella - the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly.

Provided by Ali Slagle

Categories     lunch, weekday, sandwiches, appetizer, main course

Time 10m

Yield 4 servings

Number Of Ingredients 7



Mozzarella in Carrozza (Fried Mozzarella Sandwiches) image

Steps:

  • In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
  • Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
  • Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
  • In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

Nutrition Facts : @context http, Calories 962, UnsaturatedFat 41 grams, Carbohydrate 51 grams, Fat 67 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 1250 milligrams, Sugar 6 grams, TransFat 0 grams

3 eggs
1 large garlic clove, minced
Kosher salt and black pepper
1 cup bread crumbs (preferably panko)
8 slices white sandwich bread, crusts removed
1 pound low-moisture mozzarella (not fresh mozzarella), chilled and cut into 1/4-inch slices
Olive oil, for frying

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