Mozzarella in carrozza

A carrozza, also referred to as mozzarella in carrozza (lit. 'mozzarella in a carriage'),[1][2] is a type of fried cheese sandwich or pastry in Italian cuisine. It is prepared by coating a mozzarella cheese sandwich in egg and flour, and frying it. It is a popular dish in the Campania region of southern Italy and in areas of New York City. Mozzarella fritta is a variation of the dish that consists of battered cheese, without any bread.

Preparation

The carrozza is prepared with mozzarella cheese, an egg wash and bread slices.[3][4] It can be prepared with various breads, such as Italian bread and sandwich loaf, among others.[3][5] The bread crust is sometimes removed before it is fried,[3][6] and the bread can be slightly toasted before the sandwich is fried.[7] Preparation involves assembling the sandwich, dredging it in egg wash, dipping it in flour, then pan or deep frying it.[3] Bread crumbs are sometimes used to coat the sandwich.[2][8] Olive oil is typically used for frying the carrozza.[3] Additional ingredients are sometimes used, such as ham, anchovies, eggplant, green tomatoes and basil.[9][1] After being cooked, it has a crisp or crunchy texture.[10] It can be served as an antipasti dish.[6]

By region

The carrozza is a street food and popular dish in Campania,[1][11] a region in southern Italy. Buffalo mozzarella, which is prepared using the milk from the Italian Mediterranean Buffalo, is typically used in Campania to prepare the sandwich.[12]

It is also a popular dish in Italian-American restaurants in the Brooklyn, Manhattan, Staten Island, Queens, and the Bronx Boroughs of New York City, where it is sometimes cooked by deep frying.[8]

Variations

Mozzarella fritta

A variation of the carrozza is mozzarella fritta (lit. 'fried mozzarella'), which is simply the battered and fried cheese without the bread.[3]

See also

References

  1. 1 2 3 White, M.; Friedman, A.; Keller, T. (2013). Classico e Moderno: Essential Italian Cooking (in Italian). Random House Publishing Group. p. 109. ISBN 978-0-345-54553-4. Retrieved May 27, 2016.
  2. 1 2 Saveur Cooks Authentic Italian. Chronicle Books. 2008. p. 162. ISBN 978-0-8118-6574-6. Retrieved May 27, 2016.
  3. 1 2 3 4 5 6 Sheraton, M.; Alexander, K. (2015). 1,000 Foods to Eat Before You Die: A Food Lover's Life List. Workman Publishing. p. 209. ISBN 978-0-7611-4168-6. Retrieved May 27, 2016.
  4. ↑ Chiarello, M.; Fletcher, J. (2002). Michael Chiarello's Casual Cooking: Wine Country Recipes for Family and Friends. Chronicle Books. p. 86. ISBN 978-0-8118-3383-7. Retrieved May 27, 2016.
  5. ↑ "Mozzarella en Carrozza (Fried Mozzarella Sandwiches) Recipe by Mario Batali - The Chew". ABC. Archived from the original on June 4, 2016. Retrieved May 27, 2016.
  6. 1 2 Rolnick, G.; Peterson, C. (2014). Carmine's Celebrates: Classic Italian Recipes for Everyday Feasts. St. Martin's Press. p. 62. ISBN 978-1-4668-3723-2. Retrieved May 27, 2016.
  7. ↑ "Mozzarrella en carrozza is better than fried sticks of cheese". miamiherald. July 7, 2015. Retrieved May 27, 2016.
  8. 1 2 Sietsema, Robert (October 9, 2012). "Mozzarella in Carrozza, Italian or Italian-American?". Village Voice. Retrieved May 27, 2016.
  9. ↑ Ray, R. (2015). Everyone Is Italian on Sunday. Atria non fiction original trade. Atria Books. p. 61. ISBN 978-1-4767-6607-2. Retrieved May 27, 2016.
  10. ↑ Hirsheimer, C.; Hamilton, M. (2011). Buon Appetito: A Taste of Italy. Canal House Cooking. Canal House. p. 10. ISBN 978-1-4804-1956-8. Retrieved May 27, 2016.
  11. ↑ Facaros, D.; Pauls, M. (2004). Italy. Cadogan Guides Italy. Cadogan Guides. p. 61. ISBN 978-1-86011-113-6. Retrieved May 27, 2016.
  12. ↑ Conte, A.D. (2013). Gastronomy of Italy: Revised Edition. Pavilion Books. p. 525. ISBN 978-1-909815-19-3. Retrieved May 27, 2016.
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