Name: Mozzarella and parmesan in carrozza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 soft thick white bread slices, crusts removed; 2 buffalo mozzarella balls (200gm each), drained and thickly sliced; 2 tbsp each finely grated parmesan and pecorino; 125 ml (½ cup) milk; 75 gm seasoned plain flour mixed with 1 tsp chopped thyme; 2 eggs, lightly beaten; Olive oil, for shallow-frying; 12 sage leaves

Mozzarella and parmesan in carrozza

An elevated grilled cheese sandwich.

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Serves 4

Prep

10M

Cook

10M

Total

20M

A carrozza — otherwise known as a mozzarella in zarrozza — is a type of fried cheese sandwich or pastry popular in Italian cuisine. This one comes together by coating a decadent mozzarella and parmesan cheese sandwich in milk and egg before frying it off in batches until deeply golden.

Enjoy while hot, but fair warning to blow before you bite.

Ingredients

8 soft thick white bread slices, crusts removed

2 buffalo mozzarella balls (200gm each), drained and thickly sliced

2 tbsp each finely grated parmesan and pecorino

125 ml (½ cup) milk

75 gm seasoned plain flour mixed with 1 tsp chopped thyme

2 eggs, lightly beaten

Olive oil, for shallow-frying

12 sage leaves

Method

Place bread slices on a work surface and arrange mozzarella on half and scatter with parmesan and pecorino, leaving a small border. Season and sandwich with remaining bread, then press the edges to seal.

Place milk, seasoned flour and beaten egg in separate bowls. Heat 1.5cm oil in a large frying pan over medium heat until shimmering. Dip bread in milk, dust in flour and dip in egg, shaking off excess each time, then fry, in batches, until golden brown on both sides (4-5 minutes). Drain on paper towel. Repeat with remaining sandwiches. Carefully add the sage leaves and cook until crisp (30 seconds). Season and serve hot with fried sage.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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