Mozzarella in Carrozza

by Rachel on July 10, 2013

Mozzarella in Carrozza

We took a remarkable cooking class in Rome in the Spring of 2013. We arranged the class through One Step Closer, a travel company based in Florence that will arrange all sorts of interesting experiences in Italy. They can connect you with outstanding guides in such cities as Florence, Venice and Rome. They can put together wine tasting experiences where you get to meet the winemakers themselves. Everything they do is intimate. We have used them on two trips to Italy and highly (HIGHLY) recommend them. This class was led by Violante Guerrieri Gonzaga, a lovely woman from an old Roman family. She teaches the cooking classes in her home, which is a part of an incredible compound in Rome. From her rooftop dining area you can see the entire city. If you take a class – it will be just your family, no other guests. We opted for a light Roman meal. This was the first course. I’ll be posting the other recipes in the next few days. I thought these were absolutely delicious, easy to make and would make a great project for kids. Enjoy!

Getting prepped.

Dipping the rounds in flour.

Mozzarella in Carrozza (makes enough appetizers for 6-10)

  • 8-10 slices of good quality white bread, crusts removed
  • 1 ½ lbs fresh Buffalo Mozzarella, thinly sliced
  • ½ cup anchovies packed in oil
  • 5 eggs
  • ¼ cup whole milk
  • 1 teaspoon salt
  • 1 teaspoon finely ground pepper
  • 1 ½ cups all-purpose flour
  • 2 cups fine bread crumbs
  • grapeseed oil for frying

Pressing the edges together.

Using a cookie cutter, cut out 2-inch diameter circles from the bread. In a low flat bowl combine the milk, egg, salt and pepper. Place the flour in its own low flat bowl. Place the bread crumbs in a low flat bowl.

Heat grapeseed oil in a medium-sized saucepan with 2-3 inch high sides. Assemble the Mozzarella in Carrozza in the following manner. Place a sliced of cheese AND a piece of anchovy in between two slices of bread. Press the rounds (both sides) into flour first, and then into the milk/egg mixture and finally into the bread crumbs. Pinch the sides of the circles so that they are pinched closed.

Using a slotted spoon drop the circles into the hot oil. Cook them until they are lightly browned and crisp. The cheese should be melted. Serve immediately.

The view of Rome from Violante’s rooftop.

Our intimate rooftop dinner table.

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