Mozzarella in Carrozza (‘scamotz en carotz)

Mozzarella in Carrozza (‘scamotz en carotz)

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  • Thinly sliced crusty Italian bread

  • Thinly sliced mozzarella cheese

  • Beaten Eggs

  • Chopped parsley

  • Grated Locatelli Romano or Parmigiano cheese

  • Salt & pepper

  • Olive oil


Break eggs into blender. Add salt & pepper, grated cheese & parsley, Blend well. Slowly add breadcrumbs while continuing to beat until it is consistency of a loose batter. (You can actually do this the old fashioned way – by hand – if you don’t have a blender.) In ¼“ of oil in frying pan, pour 2” circles of batter one at a time. As bottom forms roll with 2 forks and move to side of pan starting next roll. Drain on paper towels. I like them like this – nice and crispy and plain - but the real recipe calls for you to lay them in a pan and bake in oven at 350 covered with marinara sauce & cheese; I think they get too soggy this way.


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