Mozzarella carrozza

June 16, 2008 (Last Updated: January 11, 2019)
Mozzarella carrozza recipe

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

Mozzarella carrozza

Serves: 4
Cooking Time: 10 mins


  • 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.

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