Recipe: Mozzarella in carrozza, by Pamela Yung
A snack food for the masses, mozzarella in carrozza is traditionally made with leftovers
A snack food for the masses in much of southern Italy, mozzarella in carrozza is traditionally made with leftovers – dried slices of bread; yesterday’s mozzarella; the breadcrumbs that make a cameo in nearly every dish in cucina povera. I make my own version at my London restaurant Flor, says Pamela Yung, with the cheeky addition of incredibly delicious ’nduja.
Ingredients: serves 2
- 250g ball of high-quality buffalo mozzarella
- 4 slices of stale bread (at Flor, we use a house-made milk bread)
- ’nduja (I suggest purchasing it from my friend Giuseppe at De Calabria in Borough Market)
- drizzle of honey
- sprinkle of dried Sicilian oregano
- 300g plain flour
- 3 eggs
- splash of milk, plus extra to brush
- 300g fine breadcrumbs or panko breadcrumbs
- vegetable or sunflower oil, to deep-fry
- 8 good-quality anchovies
- sea salt and freshly ground black pepper
Method
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Slice your mozzarella into 1cm planks and carefully dab them between sturdy paper towels to remove excess moisture. Arrange 2 slices of the bread face up and, using a butter knife, spread a thin layer of ’nduja onto each slice.
- Follow with a generous drizzle of honey and a sprinkle of oregano on each. Trim your mozzarella to fit within ¾cm/¼in of the bread’s perimeter and lay it flat onto the slices. Season with sea salt.
- Layer the second pieces of bread on top of each slice. Use a pastry brush dipped in milk to moisten the perimeter of the top slice of bread – this will help with adhesion. Using your palm, carefully and evenly apply pressure to create a “seal” around the mozzarella. With a serrated knife, trim the crusts from the sandwich. Apply pressure once more to ensure a closed edge.
- Prepare to bread the sandwiches. In three separate bowls, place the plain flour (seasoned with salt and pepper); the eggs, lightly whisked with the splash of milk; and the breadcrumbs. Take a sandwich and coat it completely (both sides and four edges) with plain flour. Next, moisten entirely with the egg mixture – no dry spots should remain. Finally, coat it well in the breadcrumbs.
- Fill a large, deep pot with a few inches of oil and heat to 180°C. Drop the sandwich into the oil and fry for 2-3 minutes on each side, until golden. Repeat the breading and frying process with the other sandwich, then plate up and drape over the anchovies. These sandwiches are best savoured hot, when the cheese pulls in the prized al telefono fashion.
Taken from The Female Chef: Stories and recipes from 31 women redefining the British food scene by Clare Finney and Liz Seabrook, published by Hoxton Mini Press at £28. To buy from The Week Bookshop for £21.99, call 020-3176 3835 or visit theweekbookshop.co.uk
Create an account with the same email registered to your subscription to unlock access.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
'Republicans want to silence Israel's opponents'
Instant Opinion Opinion, comment and editorials of the day
By Harold Maass, The Week US Published
-
Poland, Germany nab alleged anti-Ukraine spies
Speed Read A man was arrested over a supposed Russian plot to kill Ukrainian President Zelenskyy
By Peter Weber, The Week US Published
-
Today's political cartoons - April 19, 2024
Cartoons Friday's cartoons - priority delivery, USPS on fire, and more
By The Week US Published
-
6 serene homes in Vermont
Features Featuring a four-level Shaker barn in Hartland and a Scandinavian-inspired home in Stowe
By The Week US Published
-
Amanda Montell's 6 favorite books that will expand your knowledge
Feature The linguist recommends works by Mary Roach, Alice Carrière, and more
By The Week US Published
-
Rowan Beaird recommends 6 compelling books from the 1950s
Feature The author recommends works by Patricia Highsmith, Shirley Jackson, and more
By The Week US Published
-
6 spacious homes with great rec rooms
Feature Featuring a suspended fireplace in Arizona and a marine-themed home in Maine
By The Week Published
-
Recipe: gnocchi di spinaci (spinach gnocchi)
The Week Recommends Forget the potatoes for this gnocchi made of the 'classic combination' of spinach and ricotta
By The Week UK Published
-
Stephen Graham Jones' 6 scary books with deeper meanings
Feature The best-selling author recommends works by Stephen King, Sara Gran, and more
By The Week US Published
-
6 stylish homes on the top floor
Feature Featuring a 1925 art deco high-rise in San Francisco and a factory-turned-home in Los Angeles
By The Week US Published
-
The Anxious Generation: US psychologist Jonathan Haidt's 'urgent and essential' new book
The Week Recommends Haidt calls out 'the Great Rewiring of Childhood' phenomenon
By The Week UK Published