Recipe: Rao's Mozzarella in Carrozza, Fried Mozzarella Sandwiches and French Dipped Cottage Cheese Sandwiches

MOZZARELLA IN CARROZZA
Source: Rao's Cookbook by Frank Pelligrino
Makes 6 servings

"Mozzarella Sandwiches battered, fried, and served with Anchovy Sauce".

6 sl Home-style white bread, abt 3 1/2"
6 slices Fresh mozzarella (3 1/2 x 3 1/2-inches)*
1 c All-purpose flour
1 recipe Seasoned Egg Batter (recipe follows)
2 cups fine dry Italian-seasoned bread crumbs**
3 cups Home-made or store bought marinara
6 cups Vegetable oil
2 tbsp Chopped Italian parsley

Preheat broiler.

Trim crusts from bread. Put mozzarella slices on top of bread and trim to fit. Then cut bread and cheese on the diagonal into 2 triangles of equal size. Dredge both sides of each piece of bread and cheese in flour. Shake off excess. Stack one piece of mozzarella onto each piece of bread. Set aside.

Put Seasoned Egg Batter in a shallow bowl and Bread Crumbs into a second shallow bowl. Dip each set of bread and cheese into the Seasoned Egg Batter, then into Bread Crumbs, pressing lightly to coat well. Set aside, in a single layer, on a plate until ready to fry.

Warm marinara sauce in a small, nonreactive saucepan on very low heat.

Heat oil in a deep fat fryer to 350 degrees, or 1/2-inch vegetable oil in a heavy saute pan over high heat until hot but not smoking. Fry mozzarella and bread two at a time for approximately 1 minute or until golden. Remove from oil and drain on paper towel. Put on a cookie sheet.

When all pieces are fried and drained, broil on cookie sheet for 1 minute. This will draw out excess oil and add extra crispness.

Spoon 1/2 cup of warm marinara sauce onto each of 6 warm plates. Put 2 mozzarella triangles in the center. Sprinkle with chopped parsley and serve.

*Since fresh mozzarella is often sold in small ball shapes, you may need twelve 1/4-inch-thick slices that you can then cut into triangles to fit bread.

**Use dry unseasoned bread crumbs and add your own seasoning. To make your own, grate a stale loaf of Italian bread on a box grater or in a box processor. To season, add to each cup of crumbs 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and 1 tablespoon chopped fresh Italian parsley. You can also add 1 minced garlic clove, 1/4 cup grated Italian cheese or 1/4 teaspoon dried oregano if you like. Or as an alternative, season your egg batter and use plain bread crumbs to coat.

SEASONED EGG BATTER
"Use ias a batter for breaded meat or fish."

4 large eggs
1/4 cup freshly grated Pecorino Romano cheese
2 teaspoons minced Italian parsley
Salt and pepper to taste

In a small bowl, whisk eggs, cheese, parsley, salt and pepper vigorously until well blended. Use immediately.

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MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)
Source: Italian Vegetarian Cooking by Paola Gavin
Serves 6

6 whole slices of whole wheat bread, cut into halves
6 ounces mozzarella
2 tbsp milk
Flour
2 eggs beaten
1/2 cup olive oil

Cut the mozzarella into thin slices and sandwich between the slices of bread. Sprinkle the sandwiches with milk and dip into flour. Let the sandwiches soak in the beaten eggs. Press the edges well, together to enclose the cheese securely.

Heat the olive oil in a frying pan and fry the sandwiches until golden on both sides. Serve at once.

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FRENCH DIPPED COTTAGE CHEESE SANDWICHES
Make 12 mini-sandwiches

24 thin slices French bread
1 cup cottage cheese
4 eggs
3 tbsp sugar
1 tsp vanilla
1 pinch nutmeg
3/4 cup milk
4 to 6 tbsp unsalted butter

Separate eggs, beat yolks with sugar until thick. Add vanilla, grated nutmed, and milk.

Beat whites to soft peak with a pinch of salt and fold into yolk mixture. Dip sandwiches into batter.

Brown on both sides in 4 to 6 tablespoons unsalted butter.