Baked Mozzarella in Carrozza

Baked Mozzarella in Carrozza is a classic dish of Neapolitan cuisine, usually fried, but I can offer you a lighter, oven-baked version that’s just as delicious.

Ingredients

• 8 slices of homemade bread or crustless sandwich bread
• 4 slices of mozzarella (preferably buffalo mozzarella, well-drained)
• 2 eggs
• 100 ml of milk
• Salt and pepper to taste
• Flour as needed
• Breadcrumbs as needed
• Extra virgin olive oil as needed

Preparation

1. Preheat the oven to 200°C (392°F).
2. Arrange 4 slices of bread on a work surface.
3. Cut the mozzarella slices so that they are slightly smaller than the bread slices and place them on each piece of bread.
4. Cover with the other 4 slices of bread pressing lightly to seal the edges.
5. In a large bowl, beat the eggs with the milk and add a pinch of salt and pepper.
6. In a deep plate, put some flour and in a second deep plate pour some breadcrumbs.
7. Dip each “carrozza” first in the flour, then in the beaten egg, and finally in the breadcrumbs, making sure they are well coated.
8. Arrange the “carrozze” on a baking tray lined with baking paper and brush each piece with a bit of extra virgin olive oil.
9. Bake the “carrozze” and let them cook for about 15-20 minutes or until they are golden and crispy, turning them halfway through baking to ensure even browning.

Curiosity

Mozzarella in Carrozza gets its name from its shape that vaguely resembles a carriage. In addition, it represents a creative way to use up stale bread and leftover mozzarella, turning simple ingredients into a tasty and flavorful dish.

If you would like to pair this dish with a good wine, I recommend a fresh white wine like a Fiano di Avellino or a Greco di Tufo, whose acidity and freshness pair well with the stringy mozzarella.