Recipe: Mozzarella in Carrozza

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Eggs & Sandwiches > Mozzarella in Carrozza

Mozzarella in Carrozza

4		large anchovy fillets, mashed to a paste
1 1/2 tsp		minced fresh oregano
1/4 tsp		minced Calabrian chilies, or pinch of red pepper flakes
1 Tbs		extra-virgin olive oil
8		slices country-style bread, each 1/3 inch thick
1/3 lb		whole-milk mozzarella cheese, thinly sliced
3		eggs
2 Tbs		milk

In a small bowl, stir the anchovy paste, oregano, chilies or pepper flakes, and olive oil. Spread one side of 4 bread slices with the anchovy mixture, dividing it evenly. Top with the mozzarella, dividing it evenly, then with the remaining bread slices.

In a shallow bowl, whisk together the eggs and milk.

Heat a large nonstick skillet or a griddle over moderate heat. When it is hot, lightly oil the griddle if it is not nonstick.

One at a time, dip the sandwiches in the egg bath, coating both sides. Set them in the skillet or on the griddle. Cook, turning once, until the bread is well browned on both sides and the cheese is molten, about 3 minutes per side. Cut in halves or quarters and serve immediately.

Servings: 4

Recipe Type

Sandwich

Recipe Source

A carrozza is a "carriage," in this case the bread that sandwiches the mozzarella and delivers it to the table. Mozzarella in carrozza is southern Italy's grilled cheese sandwich, with a little anchovy to cut the cheese's milky sweetness and an egg batter to make a golden coat.