Sandwiches have never been my favourite food and I used to hate my boring school lunches.
But this dish from Naples gives the modest sandwich a whole new taste.
“Mozzarella in carrozza” (mozzarella in a carriage), is an antipasto dish from Campania, and Napoli.
Different versions are around and, like most popular dishes, everyone has their own mix of ingredients and doses.
In this case, we give you a recipe that is refined over time, after various attempts.
It’s not difficult but you need to get used to it.
You can use soft sliced bread, cut into triangles or rectangles, though other kinds of bread can also be used.
One side is wet in milk (the interior side), and then mozzarella is placed on top.
Closing the sandwich, dip the whole in beaten eggs with a little salt and pepper, then in the bread crumbs.
Heat some extra virgin olice oil, or sunflower or peanut oil, when it’s hot, drop the sandwiches in carefully, being sure that the mozzarella doesn’t come out.
Fry until both sides are golden brown, about 5-7 minutes, then place on an absorbent paper towel, dusting with a little salt.