top of page

Mozzarella in Carrozza

(by Vanessa Raffaele)

milk

flour

eggs, beaten

bread crumbs

olive oil

sliced bread

mozzarella (sliced thin)

Preheat oven to 385 F.

Place some milk, flour, eggs, and breadcrumbs in separate bowls or dishes

Line a baking sheet with parchment paper and brush with olive oil

Take 2 slices of bread and dip each in the milk.

Put a couple of slices of mozzarella in between the two slices, covering the bread

Dip the edges of the sandwich in some flour to seal it together

Dip the sandwich in the beaten egg, then in the bread crumbs.

Place on the baking sheet and drizzle with olive oil.

Repeat for as many sandwiches as desired

Bake for about 20 minutes, or until golden.

Cut each sandwich in half diagonally to serve.

(A video of the sandwich-making process is here.)


(Read Watch and Learn, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Comments


bottom of page