the mozzarella in the carriage It is a classic antipasto of Italian gastronomy, crunchy, stringy and tasty! The ancient recipe, originally from Campania was a way to recycle the stale home-baked bread of a few days and the mozzarella no longer fresh. There mozzarella in a classic carriage of Salt and pepper is the most "modern" famous variant, easy to prepare and perfect for a quick meal or to enrich the buffet menu: the mozzarella is surrounded by practical slices of bread, breaded and then fried, then presents itself in an envelope that protects its softness in a crunchy and appetizing cover.

There mozzarella in the carriage It is a rich dish that you can offer in different variations, with the addition of anchovies, cooked ham or tomato, or you can replace the slices of bread in a box with tasty slices of aubergines: aubergines in a carriage

If today you want to make an exception to the rule, do not hesitate! Immediately prepare a pleasure mozzarella in a classic carriage with the recipe of Salt and pepper, you will certainly make your guests happy too! Seeing is believing!

How to prepare mozzarella in a classic carriage

1) With a smooth blade knife, remove the crust from the slices White bread and divide each into 2 parts. Cut the mozzarella cheese sliced ​​1 cm thick and placed on half of the slices of bread. Cover the mozzarella with the remaining bread and lightly crush i sandwich obtained.

2) Beat the eggs with an outlet of salt, arrange plenty of breadcrumbs in a large dish and pour the milk in a bowl.

3) Quickly dip a sandwich in the milk, pass it then into the beaten eggs and finally into the bread crumbs. Repeat the passage until the sandwiches are exhausted fry in abundance fry oil hot until they are golden and crisp.

4) Drain them with a perforated scoop, dry them on absorbent paper and serve mozzarella in a classic carriage immediately.

Tips

1) To prevent the mozzarella cheese release too much storage water, after slicing it, dry it on a piece of absorbent paper.

2) To get one mozzarella in a classic carriage crispy, you can repeat twice the breading, in this way you will seal the edges well and you will also avoid melting the mozzarella and, therefore, coming out of the bread.

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