The recipe of the mozzarella in a Neapolitan carriage to prepare at home in a few minutes and get tasty crispy and crispy fry
This week we want to offer you another inevitable Neapolitan dish that no fellow citizen can do without. After presenting the tasty ones eggs in the Neapolitan area, it's the turn of exquisite mozzarella in the carriage.
It is one of the recipes that you do not and should never miss when you decide to devote yourself to the fried Neapolitan, both for its crunchy exterior and for its streamlined procedure.
So good that it is also mentioned in books; in fact, in the essay "Partenope in the kitchen" of 1954, Mario Stefanile writes:
"The mozzarella spins, the bread supports its very delicate flavor, that aroma of perfect fried food is combined with the egg that has made a golden veil and, yes, everything slides like in a carriage with large wheels for a avenue along the sea, everything becomes a single delicious bite, a happy farewell to cooked dishes waiting for fruit ”.
Let's see the recipe together.
Ingredients
- 200 gr mozzarella fiordilatte (or provola)
- 8 thin slices of homemade bread
- 150 gr flour 0
- 2 eggs
- Salt and Pepper To Taste
- 4 desalted anchovies
- basil leaves
- seed oil for frying qb
Initial preparation
First of all, let's prepare what we will need to assemble our delicious fried appetizer: beat the eggs with salt and pepper and put them in a small bowl. Meanwhile, in another container, we prepare the flour, while in a third bowl we pour a little water that we will need later.
Assemble the bread roll
Cut the bread into thin slices, depriving them of the slightly more cooked and darker crust. After having poured the fiordilatte or provola from its water well, we proceed with the assembly of the exquisite mozzarella in carrozza: we start by stuffing a slice of bread with a thin slice of fiordilatte (which is not larger than the previous one), a leaf of basil and an anchovy and cover everything with the other slice of bread.
Frying mozzarella in a carriage:
Let's proceed with the breading by slightly wetting the edges of the roll with a little water. Subsequently, we pass it well in the flour and dip it in the beaten egg we have previously prepared. Now we can fry it in plenty of seed oil (preferably in a narrow and high saucepan so as to prevent the frying from absorbing too much fat).
Finally, all that remains is to put the mozzarella in the carriage still warm on paper towels and serve immediately afterwards.
Buon appetito!
