Dimora is Neapolitan food with heart and here I want to share some of my passion for food and recipes from my childhood to the present day.
Tuesday, August 6, 2013
What's Cooking with Peppe: MOZZARELLA IN CARROZZA (Mozzarella served in a ca...
What's Cooking with Peppe: MOZZARELLA IN CARROZZA (Mozzarella served in a ca...: Mozzarella in Carrozza This is a great and simple dish to prepare for a light summer lunch or early evening, great with some fresh tomato,...
MOZZARELLA IN CARROZZA (Mozzarella served in a carriage)
Mozzarella in Carrozza
This is a great and simple dish to prepare for a light summer lunch or early evening, great with some fresh tomato, rocket and red onion salad, or if you fill like going all the way make your self some chips and a cold glass of white wine.
This summer is been great and in over 14 years I lived in Glasgow it certainly is the one to remember, for the heat but also because is lasting so long and really make you enjoy Scotland for all the beautiful scenery.
So as soon as you get the time try this recipe and enjoy a little taste of Campania, and don't forget the wine!!!!!!!!!
For 4 people:
3 eggs
a little milk
400 gr slice white bread (better if stale bread)
450 gr of buffalo mozzarella
plain flour
olive oil for frying
When making this recipe try to find buffalo mozzarella that has more fat content and is going to be less watery, that will help the end result, and if you want an extra flavour from Sorrento grated lemon zest added to the eggs, milk and salt mix will make it even more special.
So start by mixing the eggs with a little milk and salt in a large bowl, then slice the mozzarella, same thickness as the bread slices and make a sandwich, then flour each one and soak in the egg mixture until well covered.
In a large frying pan add enough olive oil (not extra virgin) to cover half of the sandwich, so when golden on one side you can turn it over and finish the other half, or if you have a fryer even better bring it up to 180c and fry one at the time.
Served it with a nice salad or chips as a main course, or cut in half and serve with a little rocket as a starter, and enjoy in a sunny day it will bring you all the way to the Sorrento coast.
Peppe
This is a great and simple dish to prepare for a light summer lunch or early evening, great with some fresh tomato, rocket and red onion salad, or if you fill like going all the way make your self some chips and a cold glass of white wine.
This summer is been great and in over 14 years I lived in Glasgow it certainly is the one to remember, for the heat but also because is lasting so long and really make you enjoy Scotland for all the beautiful scenery.
So as soon as you get the time try this recipe and enjoy a little taste of Campania, and don't forget the wine!!!!!!!!!
For 4 people:
3 eggs
a little milk
400 gr slice white bread (better if stale bread)
450 gr of buffalo mozzarella
plain flour
olive oil for frying
When making this recipe try to find buffalo mozzarella that has more fat content and is going to be less watery, that will help the end result, and if you want an extra flavour from Sorrento grated lemon zest added to the eggs, milk and salt mix will make it even more special.
So start by mixing the eggs with a little milk and salt in a large bowl, then slice the mozzarella, same thickness as the bread slices and make a sandwich, then flour each one and soak in the egg mixture until well covered.
In a large frying pan add enough olive oil (not extra virgin) to cover half of the sandwich, so when golden on one side you can turn it over and finish the other half, or if you have a fryer even better bring it up to 180c and fry one at the time.
Served it with a nice salad or chips as a main course, or cut in half and serve with a little rocket as a starter, and enjoy in a sunny day it will bring you all the way to the Sorrento coast.
Peppe
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