Mozzarella In Carrozza
Thursday, July 15, 2010 at 3:07PM 
So I’m way liking the new Cooking Channel. And in particular, I’m way liking David Rocco’s show, Dolce Vita. David is Italian, was born in Canada, lives in Florence, Italy, runs marathons, drives an electric vehicle, makes very good food and isn’t too hard on the eyes. The only time I get to watch David is when I’m on the treadmill, which could explain my avid interest in exercising these days :D
Anyhoo, David does cook really, really great food, and this is one of his recent creations. Mozzarella in Carrozza is an appetizer/bar food kind of thing served in many restaurants in Italy (so says David). Carrozza means “carriage” in Italian, so I guess it’s sort of like this is a wondrous vehicle for melting mozzarella cheese. Is it ever! David likes to add a slice of anchovy inside his, but I thought it would be quite delicious to put some roasted red peppers and a little fresh basil in mine. Which one would you vote for? Me too.
What sets these apart from a regular grilled cheese sandwich is that the whole thing gets dipped in an egg/milk mixture and then fried in a little olive oil. A sprinkling of salt is applied while still warm and then this luscious, gooey treat is usually consumed with the adult beverage (s) of your choice.
For those who don’t always like to fry stuff (that would be me too), the second time I made these, I just sprayed a little olive oil on my skillet and cooked them until they were golden brown and the cheese started melting and they were super great.
…sort of like French toast meets grilled cheese, fall in love, and live happily in a state of melted bliss. We like this.
Mozzarella in Carrozza
Printable Recipe
Recipe adapted from David Rocco
4 servings
Ingredients:
1 pound mozzarella ball, sliced
4 anchovy fillets (or sliced roasted red pepper)
8 slices toasted bread, crusts removed (I didn’t do this)
3 eggs
1/2 cup milk
extra-virgin olive oil
kosher salt
Directions
Sandwich a slice of mozzarella and an anchovy fillet between two pieces of bread for each carrozza. For the batter, beat the eggs and milk together in a bowl. Dip the carrozza sandwiches into the batter, turning to make sure they are fully coated.
In a saute pan, heat the extra-virgin olive oil and cook the sandwiches until they are golden brown on each side and the cheese is melted. Add a dash salt to season and serve immediately.
Reader Comments (8)
Yum! My kids want this, and they want it now. Thanks for posting this recipe. I can't wait to try it.
good heavens that looks good.........I like your version a bit better than than anchovy version. I agree cooking channel is doing OK.
Love your blog and all your avocado recipes ;)
Ummm...whoa. Now that's what I call a sandwich! Looks and sounds delish.
I would go for yours Patrice, I don't like anchovys at all! DR is my favorite show on the cooking channel, my DVR is loaded with his shows, I watch a bunch at a time late at night, sometimes it's very dangerous though if you know what I mean!
Oh, yes, I do, Marie.
There is nothing like melted fresh mozzarella cheese, and these photos are making my mouth water!
Oh gall, caprese grilled sandwich? I...must...EAT SOME!
These sandwiches are so cute! They look like the Italian flag!