Mozzarella in Carrozza (Fried Mozzarella Sandwiches) Recipe (2024)

This recipe is delicious as written. The comments to this recipe hit the sweet NYT Cooking trifecta of: (1) comments from the regional authenticity police; (2) comments from the healthy cooking police; and (3) recipe reviews from people who freestyled the ingredients enough to cook something completely different. I love it.

I see you fixed it! Yay! Bravissimi.And it should have read "volunteer" (how ironic!)

This is a delicious Italian appetizers, I'm so glad to see it here, but... I'm disappointed to see it spelt wrong. It's a simple thing to fix: Mozzarella in carrozza. In! "En" is not a word in Italian. And I valunteer my availability as Italian spell consultant for the Times Cooking - seriously :) That's how much I love you guys.

My father picked this recipe up somewhere - from a radio show think - when I was a kid, served with a warm anchovy sauce. (anchovy, butter, parsley) Believe me, that took care of any blandness! I've been making it most of my life. Nostalgic treat.

I ate a variation of this frequently as a child, prepared by my Italian grandmother (no breadcrumbs, fried in butter). The key is to serve with marinara on the side, for dipping.

Made as stated for a 16 year old cramming for the ACTs, a 14 year old with a broken phone (!), and a night-shift nurse in the middle of two in a row for afternoon "breakfast", with a side of marinara (didn't have time for fresh, which I know will engender sad thoughts on THIS site). Outside was raining and mid-50s, but inside everyone was warm, cozy and happy. Doesn't NEED anything to be memorable - it already is - but next time I'm going to add fried basil leaves and a slice of prosciutto.

I like your trifecta - but it's why I like the forum. All the haughtiness without having to hear the accents. You do actually get to LEARN something if you sift with grains of salt - I prefer Himalayan but Morton's will do in a pinch.

This was one of my favorite lunches as a child with a few variations.1. Sliced crusty Italian bread instead of white bread2. No bread crumbs just beaten egg seasoned with salt and pepper3. Fried in olive oil(Sometimes dad would sneak in a slice of prosciutto or salami)

My Zia Maria always made this for us for holidays. In her version, she used wonder bread (yes, really), rolled the 'sandwiches' nice and flat with a rolling pin before frying, and then cut the crusts off to serve. Fantastico, amici! Mangia bene!

This is *almost* the same sandwich my father made when we were children. Pop, son of Neapolitan immigrants, would use plain mozzarella, which I was in texture “between” fresh mozz and the low moisture mozz called for. But when we got to Little Italy in Manhattan, Pop would buy a ball of smoked mozzarella from Alleva, a wonderful cheese shop on Grand St, across from Ferrara’s. With crusty Italian bread and smoked mozz, it is elevated to ambrosial. Alleva still makes and smokes its own mozz.

Allow me a correction: il pane non si passa nel pan grattato, ma nella farina (you don't roll the sandwiches into bread crumbs, but into flour). That's because the coating around the sandwich shouldn't be a crunchy crust (as it is the case for arancini/supplì) but a puffy, soft, eggy texture (like for French toasts). And Triss Stein's father was right: in Rome (home of mozzarella in carrozza), we put anchovies inside the sandwich together with the cheese. (No garlic!) Buon appetito.

I added a good amount of parmesan along with basil and parsley to the breadcrumbs and served with some leftover vodka sauce. Perfect comfort food!

This is great tasting treat. I grew up in Italy and I will never forget a rare time ( because it required frying) that my mom made it at home. I liked it so much that I ate a lot of it. I was probably 8 or 10. I could not eat it again for a long time afterwards because I had overdone it and had really binged on it. I supposed it was a lesson in moderation. I will be sure to make this recipe soon. Thanks for making me remember those happy times.

Noting Amma's comment, I did add chicken (i had on hand canned chicken breast); otherwise made recipe as written. It was a big hit with my kids (possibly because of the mildness and crunchiness which the children seemed to enjoy). The adults found the blandness was improved by a choice of a few sauces which were used as dips - marinara, spicy mustard, pesto. Perhaps not the authentic way it would be served in Italy, but an easy to customize crowd pleasing dish at my house. Panko was great in it.

Definitely serve with marinara sauce. Overall, good recipe! Easy.

we eat this every christmas morning in my family but instead of treating it as a sandwich, we treat like french toast and add maple syrup.

I was delighted to see this recipe pop up. I just taught a college class on Film and Food and we watched Bicycle Thieves just for the charming and heartbreaking scene where the father and son take a break from their search for the stolen bike to eat this sandwich at a restaurant (which the father can ill afford). It is charming for the son's delight in the stretchy, stringy cheese and heartbreaking for the father's understanding of all he has lost with the missing bike.

I also second all the love for Ali's gentle vibe on the video!

My grandma from Calabrian made this but as she cooked most stuff—very simple. Mozzarella between two slices of bread with the whole sandwich coated in egg and then pan fried in olive oil. Can use both low moisture and fresh mozzarella but not WET mozzarella (trust me I’ve tried). Served plain.

This recipe was a wonderful midday pick-everyone-up, and why I appreciate about NYT cooking app. I can "search" an ingredient I have in the doldrums of the fridge and cook up a fulfilling/ tasty meal. This took a leftover hunk of mozzerella and made people say mmmm

This is simple and divine as is. The flavor is extremely nostalgic— and it just came to me that its a bit reminiscent of Chicago deep dish pizza crust, like Pequod’s or Lou Malnati’s.

Can you eat this cold? It is listed in a collection for school lunches so wondering if you can make ahead? (Seems like it would be better hot?)

So melty and delicious. Added Provolone and Parmigiana to the mozzarella. Served with marinara and some sweet Italian sausage and a small green salad to make it a meal. Keeper!

Excellent!

Did this mostly as described and it turned out quite well. I had some sourdough bread that I ended up using. Overall this was decadent. Def gotta be careful on oil temperature

I love this appetizer! I have had in Rome and it always had an anchovy fillet inside. I know Meny people don’t like anchovies so I applaud the idea of serving it with an “anchovy sauce”.

Butter inside of bread before adding cheese and add a lil Parmesan cheese sprinkle along w pinch of oregano and salt….all on inside…..then dip!

My bella Zia Maria made this with one fabulous additional step. She would roll the bread and cheese with a rolling pin before the egg dipping etc. It held together beautifully. Yum.

This is street food in Naples, always made with fresh buffalo-milk mozzarella. In a pinch, fresh cow's-milk mozzarella will do, but never factory-made "mozzarella" as sold in American supermarkets. Some people use scamorza cheese or even aged provolone (not the same as American "provolone"). Italians rarely eat garlic and certainly not here. Acceptable variations include flour instead of bread crumbs which makes it more French toast-y.

Looks like dinner to me. Plan on adding giardiniera which should give it a nice flavor boost. Has anyone used shredded mozzarella? Assuming it should be fine.