Buffalo mozzarella in carriage

Crispy on the outside, soft and stringy on the inside: buffalo mozzarella in carrozza is one of those dishes that describe Italian cuisine in a single bite. 

Born as a recovery recipe, today it is a great classic of street food and home tables, perfect as an appetizer, aperitif or tasty dish to share.

With Casabufala buffalo mozzarella, this iconic dish acquires even more character: the full flavor of our 100% buffalo milk from Campania and its unique creaminess make every bite irresistible.

Ingredients 

• 600g / 12 slices of white bread

• 500g of Casabufala buffalo milk mozzarella

• 5 large eggs 

• 100g of 00 flour

• 300g of breadcrumbs

• Salt to taste

• 1L of sunflower seed oil

Procedure

1. Drying the mozzarella

Slice the buffalo milk mozzarella to a thickness of about 1 cm, then place the slices on a tray lined with absorbent paper and cover them with other sheets. Pat and press gently to remove excess water. If necessary, change the sheets until the mozzarella is completely dry.

2. Stuffing and cutting the bread

Place the slices of bread on a cutting board; distribute the mozzarella slices on the bread covering the entire surface, but without letting them protrude from the edges, then lightly salt them. Cover each stuffed slice with another slice of bread and press gently with your hands to compact.

Repeat the operation until you run out of bread and mozzarella, then trim the edges of the stuffed bread with a knife to remove the external crust.

3. Cutting mode (your choice)

• Square cut: by cutting a cross, you will get 4 squares from each slice;

• Triangular cut: first cut in half on the diagonal, and then on the other diagonal, obtaining 4 smaller triangles per slice.

4. First breading

In a baking dish, beat the eggs with a whisk for a few minutes, then take two other separate baking dishes, arrange the breadcrumbs and sifted flour.

Dip each piece of stuffed bread in the flour and, using two forks, dip it in the egg, making sure it is entirely covered. Bread everything with breadcrumbs and then transfer to a cutting board, lightly pressing the edges and surface with a knife to even out the breading and obtain a more precise shape.

Arrange the pieces one by one on a tray lined with baking paper and place in the refrigerator for about 30 minutes to firm up.

5. Second breading and rest

After resting, proceed with the second breading: your buffalo milk mozzarella in carrozza will be really crunchy!

6. Frying

Heat the oil in a pan bringing it to a maximum temperature of 170-180°C, then immerse a few pieces at a time and fry the buffalo mozzarella in carrozza for 1-2 minutes, turning it from time to time with a slotted spoon.

When they are golden brown, drain them and transfer them to a tray lined with absorbent paper to remove excess oil. 

Remember to serve it while still hot: this is how you can appreciate its stringy interior!

Order your buffalo mozzarella from Campania and prepare the most delicious aperitif ever for your friends!