In carrozza translates as 'in carriages', and refers to the fact that the cheese is encased in bread.
Makes a lovely starter.
Serves 4
For the cheese
8 slices white bread
1 mozzarella ball
2 eggs (only yolks needed)
2tbsp plain flour
salt and black pepper
3tbsp olive oil
For the sauce
100g tomatoes
1tbsp red wine vinegar
1tsp caster sugar
Plenty of basil leaves,
some chopped, some for serving.
First prepare the mozzarella
Wash and dry the
mozzarella. Cut into four slices.
Take each slice of bread,
place a glass in the middle and cut around it. (Use the remainder to make
breadcrumbs which you can freeze for a later date.)
Place a piece of cheese on
top of one of the bread circles. Cover with a second circle and press the edges
together to seal the cheese inside.
Then, make the sauce
Cut the tomatoes in half
and place in a pan with the red wine vinegar and the caster sugar.
Cook gently over a low
heat until the tomatoes become pulpy.
Coarsely chop a handful of
basil and add it to the pan while the tomatoes are still warm.
Transfer to a bowl and
allow to cool completely.
Either chop in the bowl
with a sharp knife, or use a chopping board
and return to the bowl.
Taste and adjust seasoning
to suit. (I used fresh home-grown tomatoes which were naturally sweet so did
not need to add any more sugar or any salt at all.)
Cook the cheese
Separate the eggs. Retain
the yolks and mix them with 1tbsp water. (Keep whites for another culinary
purpose.)
Place the flour on a plate
and mix with some salt and pepper.
When ready to cook, heat
the oil in a pan.
Take a ‘sandwich’, coat it
in egg and then flour and repeat.
Add to the pan and fry
each side until crisp and golden.
Drain on kitchen roll.
To serve
Place on a plate with the
tomato sauce and a basil garnish.
The bread casing should be crispy and the cheese should be just beginning to 'ooze'.
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