Mozzarella in Carrozza con Gusto

The mozzarella in Carrozza ( a carriage), is one of the recipes of the’ Italian cucina povera'(poor Italian kitchen),

is  not exactly the origin,

between Campania and Lazio….???
But no matter the origin at this time, is very important to know  how  to prepare it, because is really easy and delicious.
As you well know I like to eat with a particular taste,

  else with  the mozzarella in Carrozza( a carriage),

I made on my way,Let’s  see…


White bread (pan Carre)
Mozzarella di bufala
Fresh basil

                            Sapori forti      (Strong flavors

black olives, sun-dried tomatoes, pine nuts, garlic, olive oil, red pepper, 

shake the whole  and got a cream)

Cut the crusts from the white bread (I did round shape, but everyone can use their own creativity).

I smeared over the white bread SaporiForti (strong flavors)

Cut the mozzarella into the middle part of the round,

put it into the half  white bread  and  add over the other half of white bread.

Pass it in flour,and in the  beaten egg with the cuted fresh basil,

and finally in the Breadcrumbs(Just as the steps to make a good ‘schnitzel’ cutlet )

Now you can fry in ‘hot oil, let it brown on both sides, and serve it hot.

Do you understand where is the difference between the original and mine?

real easy to understand …:)

Picts are made by FotomaskaGrafia

22 thoughts on “Mozzarella in Carrozza con Gusto

  1. This is so much better than any schnitzel that I make! How rich, with the luscious cheese, and fresh with the stuffing and the sauce. You are genious to fry a tea sandwich. The only thing similar I have seen is fried arancini or mozzarella. Of course, you use buffalo mozzarella, so creamy and soft – my preferred variety of the cheese. The photo of the bubbling oil is magnificent – it is as if we are transported to Massi Kitchen. Delicious recipe, down to the colorful, healthy salad in the final photo.

  2. Quanto è buona la mozzarella in carrozza, e poi essendo con la mozzarella di bufala non ho problemi a mangiarmela 🙂
    Come sempre ottima ricetta e splendide foto carissimo Massi.
    Buon fine settimana. Baciottolo, Pat

  3. I’ve never seen a dish like this, Massi, but, if it is fried, I know I will like it. Mine will never look as beautiful as your photos, though. I only hope it will taste as good.

  4. I can’t wait to try. It looks delicious and I love cheese. It’s one of my favorites thins to eat. Your photo had my mouth watering.
    Just a quick note – thank you for the explanation, too. My daughter was married to a man named Carrozza. I still see him as we stayed friendly. Of course, my granddaughter and grandson are Carrozza’s. I will tell them the meaning.

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