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
-
Shardlake: a 'tightly plotted, gorgeously atmospheric piece of television'
The Week Recommends Arthur Hughes captivates in this 'eminently watchable' Tudor murder mystery
By Irenie Forshaw, The Week UK Published
-
Major League Baseball is facing an epidemic of pitcher's injuries
Under the Radar Many insiders are blaming the pitch clock for the rise in injuries — but the league is not so sure
By Justin Klawans, The Week US Published
-
8 movie musicals that prove the screen can share the stage
The Week Recommends The singing and dancing, bigger than life itself
By Scott Hocker, The Week US Published
-
Daniel Wallace's 5 favorite books that should not be forgotten
Feature The author recommends works by Italo Calvino, Evan S. Connell, and more
By The Week US Published
-
6 picturesque homes in Arizona
Feature Featuring a glass elevator in Sedona and a grotto waterfall in Paradise Valley
By The Week Staff Published
-
Baffin Island: looking for narwhal in Arctic Canada
The Week Recommends An exploration of this island between mainland Canada and Greenland is ideal for the adventurous at heart
By The Week UK Published
-
Knife: Salman Rushdie's 'mesmeric memoir' of brutal attack
The Week Recommends The author's account of ordeal which cost him his eye is both 'scary and heartwarming'
By The Week Staff Published
-
Sarah Langan recommends 6 women-centric horror books
Feature The horror novelist recommends works by Stephen King, Gillian Flynn, and more
By The Week US Published
-
6 spacious homes for car lovers
Feature Featuring a 14-car showroom in Oregon and a Bentley-style apartment in Florida
By The Week Staff 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