To us the name of this traditional Italian appetizer is very funny - our languages resemble one another so much that the term "carozza" with a "u" instead of the "o" exists in Romanian too and it means "cart", (the same thing it means in Italian too); but to us it's funnier because the sight of such a rustic cart that is only used in very poor and isolated villages is very rare and quite funny.
Cutting a long story short, these are some mozzarella sandwiches that the Italians cut in triangles, dip in egg and coat with breadcrumbs only to fry them moments later in hot oil till they become golden and crispy on the outside and melted and gooey on the inside. :)
They were delicious. Best served with some tomato slices and basil leaves, like in the famous Insalata Caprese. Enjoy :)
Recipe source: mainly Saveur, but also others.
Last year: Boulangère potatoes (French).
Two years ago: Grasshopper hot chocolate.
Three years ago: Veronique chicken salad (French), Semolina milk pudding with pear-cardamom puree and honey and Polenta with sour cream and cheese (Romanian).
Ingredients (serves 3-4):
- 2 mozzarella rounds (250 g total)
- 8 slices of square bread
- 1/2 cup of flour
- 2 eggs
- 1 cup finely ground breadcrumbs
- salt and pepper to taste
- sunflower oil for frying
- 3 medium tomatoes to serve
- some basil leaves to serve
Slice the mozzarella into fine slices (about 0,5 cm thick).
Beat the eggs in a deep plate, comfortable enough to dip bread slices in. In another similar dish place the breadcrumbs. And in another the flour.
Divide the mozzarella slices between 4 bread slices. Season with salt and pepper.
Top with the other 4 slices and cut each one in two triangles. Heat some oil in a deep frying pan. Dip each sandwich in flour (shaking off the excess), then in beaten egg and finally in breadcrumbs until well coated.
Then put in the hot oil and fry for 2-3 minutes on each side.
Continue until you've fried them all. Serve warm, with tomato slices and fresh basil. It's ready, dig in! :)