Mozzarella in Carrozza

Circle B Kitchen

Recipe adapted from David Rocco

4 servings


1 pound mozzarella ball, sliced

4 anchovy fillets (or sliced roasted red pepper)

8 slices toasted bread, crusts removed (I didn’t do this)

3 eggs

1/2 cup milk

extra-virgin olive oil

kosher salt


Sandwich a slice of mozzarella and an anchovy fillet between two pieces of bread for each carrozza. For the batter, beat the eggs and milk together in a bowl. Dip the carrozza sandwiches into the batter, turning to make sure they are fully coated.

In a saute pan, heat the extra-virgin olive oil and cook the sandwiches until they are golden brown on each side and the cheese is melted. Add a dash salt to season and serve immediately.