Mozzarelle in carrozza are originally from Naple, but Venice changed up the recipe, and made it its own.

In Southern Italy, the mozzarella sandwich is dipped in flour and egg wash (some cases I've seen bread crumbs too) and fried.

In Venezia, we dip in a "pastella" (thick batter made with flour, milk, egg). And to add an extra layer of indulgence, we add one anchovy fillet in the middle (or ham if you prefer). Fry, serve steamy hot and melty on the inside. And eat as fast as you can!

Buon appetito :)
Read more about this recipe: [ Ссылка ]

свернуть