Mozzarella in carrozza
8 slices of bread, 2 eggs, “00” flour, 1 200 g. mozzarella Reginella d’Abruzzo, half a galss of milk, extra-virgin olive oil, salt.
Cut off the crust from the bread and let it soak in the mixture of eggs and the milk for a few minutes.
Cut the mozzarella cheese into 4 slices and dip them into the egg mixture, dredge them in the flour and then dip them again into the egg mixture.
Put each mozzarella slice between two slices of bread, as if you were preparing a sandwich, and dredge again the whole sandwich in the flower making a little pressure on the bread slices.
Put the enough olive oil in a skillet to cover at leas half the height of the sandwich and cook until each side is brown and the mozzarella looks melted. Drip the mozzarella in carrozza on a blotting paper and serve it hot!
Did you know that…?
Mozzarella is the most important and known representative of stringy cheeses, produced and appreciated in Italy and all over the world.
Mozzarella has its old story that is dated back to Medieval age.
Its area of origin is the plain of Naples, where buffalo cattle produced a very white milk which, because of the primitive conditions of transports and of milk, reached the manufacturing sites in very sour conditions determining the plastic conditions of the curd.
Its name probably derives from the verb “mozzare” which means “to cut” and that reminds the action of the manufacturer of cutting (for this reason is called mozzarella) a piece as big as a fist from the string of dough manufactured.
* (Trattato di tecnologia casearia, Ottavio Salvatori – Del Prato, Calderini ed Agricole, 2001)
Ingredients: pasteurized vaccine milk, milk enzymes, rennet and salt.
Nutritional and organoleptic characterization: mozzarella, in the various formats, has a white milk colour , the skin is smooth and its consistency is soft. The surface is shiny and homogeneous. The dough white-milk has a stringy structure, is soft and elastic and has got a fresh milk taste.
Average nutritional values for 100 g of product:
Energetic value: 232 kcal (969 kj)
Proteins: 18 g
Fat: 17,8 g
Carbohydrates: 1,0 g
(Microbiological and chemical acceptable limits: D.P.R. no. 54 of 14/01/97)
Shelf life: 18 days
Consevability: maximum temperature + 4°
Packaging and formats
Fiordilatte 250 g tub (2x125)
Ciliegine 250 g tub (8x30)
Fragoline 250 g tub (20x12,5)
Treccia 250 g tub (1x250)
Fiordilatte with string 500 g jar (4x125)
Bocconcino 500 g jar (8x60)
Fiordilatte in carta 800 g (4x200)