Ingredients
1 MOZZARELLA
150g
SLICED BREAD
6 slices
EGG
4
FLOUR
to taste
CRUMBS
to taste
EXTRA VIRGIN OLIVE OIL
to taste
SALT
1 pinch
Baked mozzarella en carrozza is the lighter version of the classic fried recipe, a typical specialty of Campania cuisine. Ideal for serving both as an appetizer and as a second course, it is characterized by a stringy and irresistible filling of mozzarella sandwiched between two slices of sandwich bread. These are cut into triangles, dipped in flour, egg and finally in breadcrumbs, then baked in the oven at 200\u00b0C for about fifteen minutes: golden, crunchy and tender under the bite, you will certainly not regret the original.<\/p>\n\n\n\n
To make the breading even more full-bodied and fragrant, just pass the mozzarella en carrozza twice in the egg and in the breadcrumbs; to prevent the mozzarella from coming out during baking, let the stuffed sandwiches rest in the freezer for 40 minutes. Also, before putting them in the oven, don’t forget to brush them with a drizzle of extra virgin olive oil, in order to obtain an impeccable browning.<\/p>\n\n\n\n
Excellent to enjoy as an aperitif, as a delicious bite or on the occasion of a festive buffet, these triangles with a stringy heart will literally tear themselves away. Instead of the classic mozzarella, you can also use buffalo mozzarella: in this case, however, cut it into slices and put them in a colander for at least half an hour to let them dry.<\/p>\n\n\n\n
Find out how to prepare it by following the step-by-step procedure and advice. Also try the mozzarella on carrozza skewers and, if you want other light recipes, here is the cordon bleu pumpkin and baked potatoes.<\/p>\n\n\n\n
How to prepare mozzarella in the oven in the carrozza<\/p>\n\n\n\n
Step 1
Cut the mozzarella into slices about 1 cm thick
1
.<\/p>\n\n\n\n
Step 2
Pat the mozzarella slices dry with paper towel
2
.<\/p>\n\n\n\n
Step 3
Add a pinch of salt to the mozzarella slices
3
.<\/p>\n\n\n\n
Step 4
Arrange the square slices of bread on a cutting board
4
.<\/p>\n\n\n\n
Step 5
Arrange the mozzarella on three slices of bread
5
.<\/p>\n\n\n\n
Step 6
Arrange the mozzarella all over the slice and not just in the center of the bread
6
.<\/p>\n\n\n\n
Step 7
Cover with the remaining 3 slices of bread
7
.<\/p>\n\n\n\n
Step 8
Gently crush with your hands
8
.<\/p>\n\n\n\n
Step 9
Cut the bread diagonally
9
.<\/p>\n\n\n\n
Step 10
Thus obtaining 6 triangles of mozzarella in a trolley
ten
.<\/p>\n\n\n\n
Step 11
Roll each triangle of mozzarella stuffed bread in flour
11
.<\/p>\n\n\n\n
Step 12
Dip in the beaten egg with the salt, turning it several times
12
.<\/p>\n\n\n\n
Step 13
Pass the breadcrumbs, pressing to make them adhere well to the egg
13
.<\/p>\n\n\n\n
Step 14
Dip back into egg
14
.<\/p>\n\n\n\n
Step 15
Proceed to the second coating in the breadcrumbs
15
.<\/p>\n\n\n\n
Step 16
Arrange the mozzarella carrozza in the pan or on a plate and place in the freezer for about 40 minutes
16
.<\/p>\n\n\n\n
Step 17
After this time, take it out of the freezer and brush the mozzarella en carrozza with extra virgin olive oil
17
. Bake at 200\u00b0C in a preheated oven for about 15 minutes.<\/p>\n\n\n\n
Step 18
Take the mozzarella out of the oven on a rack
18
.<\/p>\n\n\n\n
Step 19
Serve the baked carrozza mozzarella piping hot and stringy
19
.<\/p>\n\n\n\n
storage
Mozzarella baked in the carrozza is best eaten warm, stringy and freshly cooked; alternatively, it can be stored in the refrigerator for 1 day, in a special airtight container, and reheated when needed.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients1 MOZZARELLA150gSLICED BREAD6 slicesEGG4FLOURto tasteCRUMBSto tasteEXTRA VIRGIN OLIVE OILto tasteSALT1 pinchBaked mozzarella en carrozza is the lighter version of the classic fried recipe, a typical specialty of Campania cuisine. Ideal for […]<\/p>\n","protected":false},"author":2,"featured_media":3191,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3190","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3190"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3190\/revisions"}],"predecessor-version":[{"id":3192,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3190\/revisions\/3192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/3191"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}