[...] I will never forget the first time a true mozzarella in its production zone (Campania and southern Lazio). It was a revelation: a moist, soft but springy texture and a creamy taste with just a slightly tangy aftertaste (the sign of a true mozzarella di bufala, made with the milk of water buffalo). Sadly, real mozzarella does not travel well.
Mozzarella in carrozza, literally “mozzarella cheese in a carriage”, is one of the rustic glories of Neapolitan cuisine. It’s a kind of savory French toast, or a kind of grilled cheese sandwich, only fried.
- Bread, preferably slightly stale, crust removed, cut into evenly shaped sliced (see Notes)
- Mozzarella cheese, sliced
- A bowlful of milk
- A bowlful of flour
- A bowlful of beaten eggs, seasoned with salt and pepper
- Olive or vegetable oil
- Lemon wedges (for garnish)
For the anchovy sauce (optional):
- A tin or jar of anchovy fillets
- A good pour of olive oil
- 1-2 garlic cloves, finely minced
- A few sprigs of parsley, finely chopped