Ingredients (for 4 servings):
- 200 g mozzarella
- 2 medium eggs
- Salt, to taste
- Black pepper, to taste
- 8 slices of white sourdough (pancarrè)
- 50 g whole milk
- Grass, if necessary
Preparation:
- Cut off the edges of the slices of pâté and dry the mozzarella and cut it into slices. It’s important that the mozzarella is well dry so that it doesn’t release liquid during cooking.
- Whisk the eggs in a separate bowl, add a little salt and pepper.
- Take one slice of pasta and place the mozzarella slices on it, cover it with another slice of pasta like a sandwich.
- Dip the sandwich in the milk and then in the egg, finally bread in a breadcrumb mixture, carefully covering the surface and edges of the pastry.
- Line a baking tray with baking paper and place the sandwiches on it. Bake in a preheated oven at 200 degrees for 15 minutes in the static mode.
- After baking, take the baking tray out of the oven and serve the Mozzarella in Carrozza hot with the melted cheese.
Storage:
Mozzarella in Carrozza is best consumed immediately after preparation to preserve its crispiness. Freezing is not recommended.
Advice:
Want to add some flavour to your oven-made Mozzarella in Carrozzale? Add some anchovy fillets to the filling – they’re irresistible!
