Mozzarella in Carrozza (Neapolitan Fried Mozzarella Sandwiches) and Cucina Napoletana

Cucina Napoletana: 100 Recipes from Italy’s Most Vibrant City, written by Arturo Iengo, features the cuisine of Naples and surrounding Campania. A few highlights include Cozze al Pepe (Peppered Mussels), Bucatini alla “Settembrini” (Tricolor Pasta), Fagiolini Indorati e Fritti (Fried Green Beans), and Pane di Noce (Walnut Bread). I will also be sharing his recipe for Mozzarella in Carrozza (Mozzarella in a Carriage) following the review. 

Disclosure: I received this book from Interlink Publishing in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Arturo Iengo

Arturo Iengo has lived in Naples since 1975. He is a chef, restauranteur, and professional sommelier.

He has worked in many hotels and restaurants including the Ristorante Pascalucci in Benevento and also teaches culinary masterclasses at hotel management schools in Campania.

Cucina Napoletana

Before getting to the recipes, Cucina Napoletana begins with an introduction to Naples and Campania and the shaping of the local cuisine.

According to Arturo, “fresh ingredients are used in simple but flavorful combinations to make the most of what is on hand.” The rich volcanic soil of the region has created a diet that focuses heavily on vegetables, legumes, and pasta. Meat is not as readily available compared to seafood due to the hundreds of miles of coastline.

You will also get a closer look at viticulture, olive oil (there are 700 olive oil producers in Campania), cheese from the Sorrento Peninsula, the introduction of the tomato, traditions surrounding coffee, the origins of pizza, and popular pastries during festivals.

Chapters are divided based on course: Introduction, Appetizers and Soups (Antipasti, Zuppe e Minestre), Pasta and Rice (Pasta e Riso), Main Courses (Secondi Piatti), Side Dishes (Contorni), Pizza and Bread (Pizza e Pane), and Desserts and Pastries (Dolci).

Every recipe includes a headnote with background information on the dish. The titles are written in Italian and English. Measurements are listed in US Customary. 

Hannah Mornement provides the beautiful photography of the scenery and people of Naples. Many of the recipes have full-page photos of the finished dish by Frank Wieder.

Mozzarella in Carrozza (Mozzarella in a Carriage)

Mozzarella in Carrozza (Mozzarella in a Carriage) are simple mozzarella sandwiches coated in flour/eggs and fried until golden. These little sandwiches are perfect as an appetizer or snack. They reminded me a bit of a cross between french toast and grilled cheese.

Fresh buffalo mozzarella slices are surrounded by slices of white bread with the crusts removed, coated in flour and an egg mixture, then fried in a shallow layer of olive oil until golden on both sides.

The golden crisp crust gives way to melty, stretchy mozzarella. Serve them warm, but be careful with the hot cheese.

Arturo also offers a couple of variations. Before enclosing the sandwich, you can spread a paste made from 3-4 anchovy filets over one side of the sandwich before adding the mozzarella. You can also add a few chopped oregano or thyme leaves the the egg and milk mixture before coating the bread.

Other Dishes

I also made Fusilli con la Ricotta (Fusilli with Ricotta, Tomatoes, and Parmesan), Polpette alla Napoletana (Meatballs in Tomato Sauce), Insulate Caprese (Tomato, Basil, and Mozzarella Salad), and Pizza Margherita.

Fusilli con la Ricotta is a simple dish packed with flavor. Tomatoes are simmered for an hour with caramelized onions to create a rich sauce, then tossed with fusilli pasta and ricotta cheese. It is finished with some Parmesan and basil.

Polpette alla Napoletana are tender meatballs cooked in a rich tomato sauce. Ground beef is combined with soaked bread, parsley, garlic, egg, and cheese. Arturo also includes a variation for Polpettone (meatloaf with prosciutto, scamorza, and parmesan).

Insalata Caprese is a wonderful summer salad from Capri. Slices of tomatoes are layered with mozzarella cheese and drizzled with olive oil. The salad is seasoned simply with oregano, basil, salt, and pepper. This is the perfect way to use leftover summer tomatoes with minimal ingredients.

The Pizza Margherita was another favorite. A basic pizza dough is stretched until thin and topped with drained tomatoes, olive oil, cherry tomatoes, sliced mozzarella cheese, and basil before baking on a pizza stone until crisp. Pizza lovers will also enjoy the Pizza Marinara; Ricotta and Salami Calzone; Spicy Sausage and Potato Pizza; and Pizza with Capers, Olives, and Anchovies.

This book is a great pick for those interested in the cuisine of Naples. There is a nice variety of dishes from vegetarian to meats, seafoods, and desserts. Recipes range from simple to more complicated.

Most of the ingredients are readily available in the average American grocery store, but a few items may require further searching such as buffalo mozzarella/fior di latte, fresh squid, carpet shell clams,  a variety of fish, spicy salami, anchovy filets, candied citrus peel, glacé cherries, fava beans, and prosciutto.

Looking for more recipes highlighting cheese?

Try my:

• Baked Mozzarella Sticks
• Banitsa (Bulgarian Cheese Pie)
• Künefe (Turkish Sweet Cheese Pastry)

Mozzarella in Carrozza (Neapolitan Fried Mozzarella Sandwiches) Recipe

Excerpt from Cucina Napoletana

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Mozzarella in Carrozza (Mozzarella in a Carriage)

A recipe for Mozzarella in Carrozza (Mozzarella in a Carriage) from the cookbook, Cucina Napoletana. These little sandwiches are filled with mozzarella and fried until golden.

Course Appetizer

Cuisine Italian

Keyword cheese, fried, Italian, Italy, mozzarella

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 Servings

Ingredients

• 24 slices day-old crusty white bread such as ciabatta
• 12 slices buffalo mozzarella or fior di latte cheese about 1/2 inch (1.25 centimeters) thick each
• 3 eggs
• 1/3 cup (80 milliliters) milk
• Light olive oil for shallow-frying
• Salt and freshly ground black pepper
• All-purpose flour for coating

Instructions

• Cut the bread to roughly the same size as the mozzarella slices, allowing a little extra around the edges for the cheese to spread.
• Sandwich each slice of mozzarella between 2 slices of bread, pressing down lightly around the edges of each one to "seal."
• Whisk the eggs with the milk until fluffy, and season with salt and black pepper.
• Heat enough oil for shallow-frying (depending on the thickness of your sandwiches) in a heavy frying pan over medium heat.
• Lightly coat each of the little sandwiches in flour, then dip in the beaten egg, allowing the bread to soak up the eggy mixture. Carefully lower the sandwiches into the very hot oil, cooking a few at a time.
• Be careful not to crowd the pan, as the temperature of the oil will drop and your sandwiches will end up soggy, rather than crispy and light.
• Allow to cook for a few minutes until the cheese starts to melt and the bread is crisp and golden underneath. Using a spatula, turn the sandwiches over and press down. Lightly flatten with the spatula.
• Cook for another 2-3 minutes, then remove and drain on paper towels.
• These sandwiches are best piping hot and fresh from the pan, so serve immediately – with a warning about the hot melted cheese inside.