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3. Procedure for preparing baked Mozzarella in Carrozza
3.1 Preparation of the Mozzarella
Drain the Mozzarella: Drain the mozzarella from its liquid and dry it gently with absorbent paper to remove excess moisture. This step is essential to prevent the mozzarella from releasing too much water during cooking.
Cut the Mozzarella: Cut the mozzarella into slices about 1 cm thick. Alternatively, you can also use mozzarella bites if you prefer.
3.2 Making the Batter
Beat the Eggs: In a large bowl, beat the eggs with the milk, salt and pepper. Mix well until the mixture is smooth.
Prepare the Flour: In a deep dish, place the flour and prepare another dish with the grated cheese.
3.3 Assembling the Mozzarella in Carrozza
Prepare the Bread: Take a slice of sandwich bread and place a few slices of mozzarella on it. Cover with another slice of bread, forming a sandwich.
Coat in Flour: Coat the sandwich in flour, making sure it is well coated on both sides.
Dip in the Batter: Dip the sandwich in the egg and milk batter, making sure it absorbs well.
Dip in the Cheese: Finally, dip the sandwich in the grated cheese, pressing lightly to make it stick.
3.4 Cooking Mozzarella in Carrozza
Prepare the Pan: Line a baking pan with baking paper and brush it with a drizzle of extra virgin olive oil.
Arrange the Sandwiches: Place the sandwiches on the pan, spacing them slightly apart. Brush the surface with a little oil.
Baking: Preheat the oven to 200°C (392°F) and bake for about 15-20 minutes, or until the sandwiches are golden and crispy. Flip the sandwiches halfway through to ensure even browning.
3.5 Serving the Mozzarella in Carrozza
Remove from the oven and cool: Once cooked, remove the sandwiches from the oven and allow them to cool for a couple of minutes. This will help keep the mozzarella inside gooey.
Serving: Cut the sandwiches in half or quarters and serve warm, accompanied by a fresh tomato sauce or a green salad.
4. Variations of Mozzarella in Carrozza
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