Mozzarella in a carriage it belongs to those typical dishes of Neapolitan cuisine, made of common ingredients but cooked to perfection, they become a masterpiece. Mozzarella, bread and eggs are the main ingredients for a traditional recipe, which can be found on the cards of every restaurant in the city, together with Neapolitan frying. It was born as a poor and recovered dish, so as not to waste advanced and perhaps no longer fresh mozzarella. It is a simple recipe, which can also be prepared at home, having only the foresight to work the mozzarella correctly, because the biggest risk is that the cheese melts and comes out of its wrapping during cooking. Ruining the dish without remedy. So follow our recipe and tips in the tutorial and your carriage mozzarella will be a hit.

Ingredients
8 slices of pan carré – 1 fiordilatte mozzarella – 2 eggs – flour – salt – 9 peanut oil.

Method
First of all slice the mozzarella in 4 and place each slice on a sheet of absorbent paper so that it loses water. Then with a well-sharpened knife, remove the crust of the pan carré, put a piece of mozzarella on top of each slice of bread, close with the other and press well with your hands, so that the two slices of bread stick together as closely as possible. Pass the sandwiches in the flour, then in a bowl beat the eggs, add a pinch of salt and then dip the sandwiches one at a time with the mozzarella inside. Press well the sandwiches because they were soaked in egg and immediately afterwards fry them in a pan where you previously heated the peanut oil. Let them brown for a few minutes on each side, being careful to turn them over with the help of a slotted spoon. Drain the mozzarella on a paper towel and serve hot.