Mozzarella in Carrozza, mozzarella in a carriage, is one of the most traditional dishes of Campania. The original recipe used stale bread and authentic black water buffalo milk mozzarella. This classic antipasto can be found from Naples to Capri and even in certain parts of Puglia. My grandmother was from Campania; she often made her own versions of this dish. She would add leftover fried eggplant or peppers. She always made a homemade tomato sauce for dunking this sandwich-like creation. When I was young, I remember thinking that every time my grandmother made this for me, it tasted like Italian-French-Toast with cheese! I recommend a glass of full-bodied red wine to cut through the richness of this fried cheesy delicacy. Try a glass of Capitoni Frasi from Pienza! Salute!
See ingredients, directions and pairings.
4 Eggs, beaten with a pinch of sea salt, black pepper, and a splash of milk
16 ounces Stale Bread, I use a baguette so my "carrozza" are round
16 ounces Mozzarella di Buffala
1 1/2 cups All-Purpose Flour
EVOO or Vegetable Oil, for frying