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mozzarella in carrozza
Jan. 24th, 2021 10:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hudebnikmozzarella in carrozza, which I've had bookmarked for about a month.
We eat grilled-cheese sandwiches fairly often (particularly since, with both of us working from home for the past ten months, I'm baking bread more often and we're having lunch together much more often), and this sounded like an interesting variation. In case you can't follow the link, it's basically two slices of bread, with slices or shreds of mozzarella in between, sealed at the edges (the recipe doesn't say how except "pressed down"), coated in flour, dipped in egg, coated again in Italian-seasoned breadcrumbs, and fried on both sides in 1/4"-deep oil until the mozz is melty.
Didn't have day-old Italian bread, so used several-day-old home-made sourdough bread, which is largely whole-wheat and which (this time) came out with a 2:1 aspect ratio. Used "fresh" mozzarella (still in plastic shrink-wrap from the grocery store, and only slightly softer than the Polly-O kind), augmented with pepperoni which I microwaved for a minute before arranging them on one slice of the bread and topping with mozz. As I understand the recipe, the bread is supposed to seal around the edges to enclose the melty mozz, and that wasn't going to happen with bread this shape and mozz this shape. But I did dip both slices of bread in beaten egg before putting the sandwiches in the pan, which made the bread come out crunchier than usual.
Verdict: OK, not "OMG where has this recipe been all my life?" The recipe is definitely about texture more than flavor. The Italian-seasoned breadcrumbs might help the flavor. I'd like to try one made by somebody who knows what it's doing, so I have a better idea what to aim for.
We eat grilled-cheese sandwiches fairly often (particularly since, with both of us working from home for the past ten months, I'm baking bread more often and we're having lunch together much more often), and this sounded like an interesting variation. In case you can't follow the link, it's basically two slices of bread, with slices or shreds of mozzarella in between, sealed at the edges (the recipe doesn't say how except "pressed down"), coated in flour, dipped in egg, coated again in Italian-seasoned breadcrumbs, and fried on both sides in 1/4"-deep oil until the mozz is melty.
Didn't have day-old Italian bread, so used several-day-old home-made sourdough bread, which is largely whole-wheat and which (this time) came out with a 2:1 aspect ratio. Used "fresh" mozzarella (still in plastic shrink-wrap from the grocery store, and only slightly softer than the Polly-O kind), augmented with pepperoni which I microwaved for a minute before arranging them on one slice of the bread and topping with mozz. As I understand the recipe, the bread is supposed to seal around the edges to enclose the melty mozz, and that wasn't going to happen with bread this shape and mozz this shape. But I did dip both slices of bread in beaten egg before putting the sandwiches in the pan, which made the bread come out crunchier than usual.
Verdict: OK, not "OMG where has this recipe been all my life?" The recipe is definitely about texture more than flavor. The Italian-seasoned breadcrumbs might help the flavor. I'd like to try one made by somebody who knows what it's doing, so I have a better idea what to aim for.
