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Mozzarella in Carrozza Recipe

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This recipe for Mozzarella in Carrozza, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, May 5, 2008


6 slices Italian bread, ½" thick
6 slices fresh mozzarella, ¼" thick
1 c. all-purpose flour
Seasoned Egg Batter:
2 c. Bread Crumbs
3 c. Marinara Sauce*
6 c. vegetable oil
2 Tbsp. chopped Italian parsley

For egg batter:
4 large eggs
1/4 c. freshly grated Pecorino Romano cheese
2 tsp. minced Italian parsley
Salt and pepper to taste

In a small bowl, whisk eggs, cheese, parsley, salt and pepper vigorously until well blended.
Trim crusts from bread. Put mozzarella slice on top of bread and trim to fit. Dredge both sides of each piece of bread and cheese in flour. Shake off excess. Set aside. Put Seasoned Egg Batter in shallow bowl and Bread Crumbs into a second shallow bowl. Dip each piece of bread and cheese into the Seasoned Egg Batter, then into Bread Crumbs, pressing lightly to coat well. Set aside, in a single layer, on a plate until ready to fry. Warm Marinara Sauce in a small, saucepan on very low heat. Place about 1/2 inch of vegetable oil in a heavy sauté pan over high heat. When the oil is very hot but not smoking, add mozzarella-and-bread pieces, without crowding, and fry for about 1 minute per side or until golden brown. Remove from oil and drain on paper towel.

Personal Notes:
Personal Notes:
Spoon ½ cup of warm Marinara Sauce onto each of 6 warm plates. Put one Mozzarella in Carrozza in the center. Sprinkle with chopped parsley and serve.
You can bake these instead of frying if desired.




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