The CRAZY GRILLED CHEESE only Italians eat

Mozzarella in Carrozza is what you get in Italy when you want a grilled cheese sandwich. But they get a little crazy and batter and deep fry it and it is Italian comfort food at its finest. Mozzarella in Carrozza translates to mozzarella in a carriage, because when the cheese pulls, they thought it resembled the reins of a horse and carriage. Gotta love the Italian imagination.

Weekday Sauce

Fort Greene Grilled Cheese

3 Cheese Grilled Cheese

Short Rib Grilled Cheese

Nacho Grilled Cheese

RECIPE
https://www.notanothercookingshow.tv/post/mozzarella-in-carrozza
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PATREON:
https://goo.gl/5Nr1oB

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MUSIC BY JustNormal

if you get a grilled cheese in italy you’re obviously not gonna get american cheese in between two slices of wonder bro instead they get a bit wild and they take mozzarella they sandwich it in between two pieces of bread batter it bread it and then deep fry it and what you get is this ooey gooey crunchy melty sandwich that is one of italy’s great comfort foods it’s like if a mozzarella stick got together with the grilled cheese and that’s what we’re going to make today so let’s just jump right into it got a bowl of fresh mozzarella here and we just want to cut this mozzarella into these rounds that are fairly thick i don’t know quarter inch maybe a half inch somewhere in that range and you should be good but you don’t want any thin slices or else there’s not going to be enough mozzarella in each of the sandwich we want our mozzarella to be like a low moisture mozzarella so i’m going to dry the pieces out on paper towel [Music] then we’re going to take some white sandwich bread and we’re going to remove the crusts the crusts dry out a little bit and they’re just not necessary for this recipe and i’m actually out of homemade breadcrumbs that are usable so i’m going to take these scraps and add them to my breadcrumb bag which i’ll just leave out at some point to let some of this bread dry out which i’ll then turn into breadcrumbs once we’ve removed the edges of about six to eight slices of bread then we can go through with a rolling pin and flatten out each piece of bread and then we’re gonna place one piece of mozzarella in the center of the bread and then close that up then we’re gonna kind of use like the moistness of the bread to seal the edges so that that mozzarella gets encapsulated between the bread and just go through and prepare the rest of the sandwiches if any piece of mozzarella is a little too big just tear off a bit of the edges until it fits nicely in the bread once all the sandwiches are made we’re just gonna cut each of the sandwiches into a triangle having a good serrated knife on hand is going to make this job a lot easier i get these on some sort of pan i actually forgot to salt the mozzarella so remember to do that next we want to set up a three stage breading station i got some bread crumbs about two cups and i have six eggs i’m gonna crack three of them to start and i want to whisk them up really well you see how it’s like stringy a little bit i want that stringiness to loosen up kind of like this otherwise those strings get caught up in the breadcrumbs which is no good then we got some all-purpose flour and everything is salted we’re gonna take one piece of the sandwich coat it in all that all-purpose flour then we’re gonna take one hand that’s gonna be wet and we’re gonna use a fork to kind of help us get coated in the egg use that fork to scrape off any of the excess egg and then into the bread crumbs and you want to keep tossing the sandwich in the breadcrumbs as you move it coating it in the breadcrumbs it’s gonna reveal any wet spots and the wet spots are our enemy we just want to make sure we get these coated completely in dry bread crumbs no wet spots stand it up on its sides this is really where the love comes in in this dish then just go ahead and repeat this with the rest of the sandwich pieces [Music] once they’re all completely coated get them back in the pan now we can toss the flour and the egg but keep the bread crumbs we’re going to do this process again after these sandwiches rest now you want to just toss these sandwiches into the refrigerator for at least 30 minutes to firm up after some time in the fridge they’ve just tightened up a little bit the breading has dried and stuck to the sandwich now we can repeat that same process minus the flour and just add another layer to ensure that none of that mozzarella seeps out during cooking so back with everything i got three more eggs and i’m gonna start with a clean bowl gonna add a little bit more bread crumbs takes me a while to accumulate fresh bread crumbs so i always have italian style on hand just in case [Music] same idea one more time just like last time get all the excess into the dry bread crumbs make sure it’s nicely coated perfectly crusted [Music] and he’s gonna go back in the refrigerator firm up again and then we get them fried now every grilled cheese needs something to dip in whether it’s hot sauce a soup or in this case we’re gonna use my weekday sauce i’ve showed this so many times and leave a link down to the full video in case you want to really dive into it but we’re just gonna make a quick and easy version we run a really good can of tomatoes through a food mill and get it to a nice puree or passata some sliced garlic and a basil stem get some olive oil in a pot and over medium-high heat we’re gonna infuse the olive oil with the garlic and basil and then we’re gonna toss in that tomato puree we’re gonna bring it up to a boil and then drop it down to a simmer and cook it until it’s nicely thickened [Music] then we’re gonna get our pot full of oil so that we could fry our sandwiches in fill the pot up no more than halfway with a good frying oil and then add a thermometer it’s important to keep track of the temperature in this recipe we really want to keep it in the range of 330 degrees fahrenheit to 350. anything higher you might brown the sandwiches before the cheese in the middle has time to melt we’re just gonna cook one as a tester let one side set and then give it a flip i like to kind of splash some oil on top just to promote even browning and then just keep flipping and basting in oil until we’ve got a nice golden brown crust then transfer to a rack to dry then i’m gonna cook them in batches of three keeping track of the oil and if i ever see the oil drop i’m gonna adjust the temperature up and if i see the temperature of the oil get too hot i’m gonna drop the temperature down when the sandwiches are done frying we want to just transfer them to a cooling rack so that we can drain the excess oil and then just finish cooking these in batches remember when you fry anything there’s a carry-over cook whatever shade of brown you pull it out of the oil it’s going to continue to get darker as it cools so you have to keep that in mind [Music] once all the sandwiches are cooked we can platter them up serve with some fresh basil the weekday sauce and some parmigiano-reggiano now mozzarella and carrots translate into mozzarella in a carriage and they say that when pulled it resembles the reigns of a horse and carriage you gotta love the italian imagination [Music] oh boy oh man this is another one of those grilled cheeses i wish i sold on the food truck you’ve got to give this one a try you’re going to love it recipes down in the description and i’m also going to link a few other of my grilled cheese recipes because everybody seems to enjoy those that’s all that i have today i’ll see you next time until then take care of yourself and go feed yourself [Music] did you know i used to run a grilled cheese truck in new york city i got four of the recipes i used to serve on that truck linked on the screen right now this is the grilled cheese sandwich i ate almost every day for two years it’s also my most viewed video so go give it a watch