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Fried Mozzarella sandwiches

Fried Mozzarella Sandwich (Aka Mozzarella in Carrozza)

It’s no secret that I adore I miss travelling… So I’m spending this time looking at past travels and what I loved about them. I keep coming back to Venice… the canals, the colours and the Cicchetti. Specifically the Fried Mozzarella Sandwich.. AKA Mozzarella in Carrozza I had whilst sipping an Aperol Spritz.

If you have not had Mozzarella in Carrozza before you are in for a treat. It’s roughly translated to mozzarella in a carriage.. and that’s what it is… Its kinda the love child between a grilled cheese sandwich and a savoury french toast… but with… you guessed it Mozzarella. These Fried Mozzarella Sandwiches could not be any easier or more delicious to make.

Traditionally they just have cheese… but in Venice, they have a slice of parma. Being extra, I’ve included a bit of basil because I love the stuff. Feel free to omit.

Best served with an Aperol Spritz whilst sat on a canal. But sitting near any outside space will suffice in the UK.

Fried Mozzarella sandwiches

Fried Mozzarella Sandwich (AKA Mozzarella in Carrozza)

4 slices white bread (I use Warburtons)
1 ball mozzarella drained and cut into slices
4 slices parma ham
2 sprigs basil (optional)
100ml full-fat milk
3tbs plain flour
1 large egg (I use Clarence Court)
Salt & Pepper
Olive oil (not extra virgin) for frying

Make sandwiches out of the bread and mozzarella, parma and basil. Cut off the crusts. Then smoosh the edges together to seal a bit.

You will need three shallow bowl/plates (I love these soup plates). Pour the milk into one, the flour into another, and beat the egg with salt and pepper in another.

Warm the oil in a frying pan over medium heat.

Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side till crispy and golden. Then remove and blot with a kitchen towel. Enjoy warm with a spritz.

Thank me later.

Aperol Spritz
Aperol Spritz

If you like this.. why not try my Cacio e Pepe eggs for a Roman inspired brunch..

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