Carrozza means carriage in Italian. The “carriage” is the bread that “delivers” the mozzarella to the table. Use a soft cow’s milk mozzarella for its stringy texture. Try this Mozzarella carrozza.
TO DRINK: Try Ingwe Amehlo White 2007, a Bordeaux-style white blend with aromas of ripe pear and capsicum, and a delicate lemon grass palate
- 8 ciabatta slices, cut diagonally
- 300g cow’s milk mozzarella, cut into 8 thick slices
- 4 anchovy fillets
- 50ml basil or rocket leaves
- 3 eggs, lightly beaten
- 80ml milk
- salt and freshly ground black pepper, to taste
- olive oil, for frying
Top 4 slices of bread each with a slice of mozzarella, an anchovy fillet, basil or rocket leaves and a second slice of mozzarella. Cover with another slice of bread.
Combine the eggs and milk in a bowl and season. Dip the sandwiches carefully in the mixture, one at a time.
Heat the olive oil in a large frying pan. Fry the sandwiches in batches over a medium heat until golden and hot in the middle, about 4 – 5 minutes on each side. Serve immediately.