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
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
-
Why Bhutan hopes tourists will put a smile back on its face
Under The Radar The 'kingdom of happiness' is facing economic problems and unprecedented emigration
By Chas Newkey-Burden, The Week UK Published
-
7 beautiful towns to visit in Switzerland during the holidays
The Week Recommends Find bliss in these charming Swiss locales that blend the traditional with the modern
By Catherine Garcia, The Week US Published
-
The Week contest: Werewolf bill
Puzzles and Quizzes
By The Week US Published
-
Her Lotus Year: Paul French's new biography sets lurid rumours straight
The Week Recommends Wallis Simpson's year in China is less scandalous, but 'more interesting' than previously thought
By The Week UK Published
-
Say Nothing: 'sensational' dramatisation of Patrick Radden Keefe's bestselling book
The Week Recommends The series is a 'powerful reminder' of the Troubles
By The Week UK Published
-
Joy: fertility film starring Bill Nighy offers 'dose of seasonal cheer'
The Week Recommends The film about the invention of the fertility treatment is 'unassuming' but may 'sneak up on you'
By The Week UK Published
-
Ed Park's 6 favorite works about self reflection and human connection
Feature The Pulitzer Prize finalist recommends works by Jason Rekulak, Gillian Linden, and more
By The Week US Published
-
6 fantastic homes in Columbus, Ohio
Feature Featuring a 1915 redbrick Victorian in German Village and a modern farmhouse in Woodland Park
By The Week Staff Published
-
Drawing the Italian Renaissance: a 'relentlessly impressive' exhibition
The Week Recommends Show at the King's Gallery features an 'enormous cache' of works by the likes of Leonardo, Michelangelo and Raphael
By The Week UK Published
-
Niall Williams shares his favourite books
The Week Recommends The Irish novelist chooses works by Charles Dickens, Seamus Heaney and Wendell Berry
By The Week UK Published
-
Patriot: Alexei Navalny's memoir is as 'compelling as it is painful'
The Week Recommends The anti-corruption campaigner's harrowing book was published posthumously after his death in a remote Arctic prison
By The Week UK Published