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Skewers of mozzarella in a carriage

Skewers of mozzarella in a carriage

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Recipe Skewers of mozzarella in a carriage by of 26-09-2018 [Updated on 30-09-2018]

The skewers of mozzarella in a carriage they are a delicious way to serve this tempting appetizer. Mozzarella in carrozza, a typical Neapolitan recipe, is never served as a skewer but is brought to the table to be cut and enjoyed with a fork and knife. Many are also used to enjoy it by wrapping it with a napkin, the finger food skewers however they are the right solution if you are looking for comfort. No more chatter, today I present to you my skewers which are more galbanino and bon appetit than mozzarella!


How to make skewers of mozzarella in a carriage

Cut the Galbanino into thick slices and each slice of bread into four parts.
Prepare the skewers starting and ending with the bread.
For each skewer, 5 slices of bread and 4 slices of cheese will go.

Arrange the flour on a plate, next to the egg beaten with salt and pepper, and the breadcrumbs in the last.

Pass the skewers, on both sides, first in the flour then in the egg and then again in the breadcrumbs.

Heat the oil in a pan and when it is hot, dip the skewers.
Fry them until golden brown and, lifting them, place them on absorbent paper.

Your skewers of mozzarella in carrozza are ready, serve hot.

Skewers of mozzarella in a carriage.

Braid of fiordilatte 1
Pancarrè 1 pack
Eggs 3
Parsley 1 bunch
Anchovies in oil 1 jar
Pickled capers 1 jar
Milk to taste
Flour to taste
Breadcrumbs to taste
Peanut oil to taste
Extra virgin olive oil to taste

The recipe for skewers of mozzarella in carrozza has a contraindication: it will become a very popular dish for both adults and children.

To prepare these skewers braided mozzarella and bread are used, while to accompany them it offers a delicious green sauce with capers, anchovies and parsley.

Preparation: 15’

  • Drain the mozzarella braid and cut it into slices.
  • Remove the crust from the slices of bread and cut each slice in four.
  • Take the mozzarella slices back and cut them to the size of the squares of bread.
  • Put the squares of bread on each skewer, alternating them with the mozzarella and finishing with the bread.
  • BREAD THEM E & # 8230
  • Dip the skewers in the milk and pass them in the flour, then in the beaten egg and finally in the breadcrumbs.
  • & # 8230 FRY:
  • Heat abundant oil in a pan and fry the skewers, turning them from time to time to brown them evenly.
  • As they are ready, drain and let them dry on absorbent kitchen paper.
  • Chop the parsley with the drained anchovies and the desalted capers.
  • Collect everything in a bowl and work with a whisk, gradually adding the oil necessary to obtain a creamy sauce.
  • Serve the skewers hot, accompanying them with the prepared sauce.

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How to prepare: Avocado skewers, mozzarella and olive focaccia

Avocado, mozzarella and olive focaccia skewers are quick and easy to make. First you need to prepare the avocado sauce: cut the two avocados in half and remove the pulp with a teaspoon. Transfer it to the mixer together with the filtered lemon juice, the Tabasco and reduce everything in a silky and homogeneous cream. Season with salt and freshly whipped pepper and store in the refrigerator, so it does not risk oxidizing.

For the tuna sauce: place the eggs in a saucepan, cover with cold water and cook for 7 minutes from the moment it starts boiling. Cool the eggs under running cold water, peel them and remove the yolks that you will collect in a bowl with the drained tuna, capers and anchovy fillets. Blend everything with an immersion blender adding lemon juice and extra virgin olive oil slowly, until the desired consistency is reached. Season with salt.

Drain the dried tomatoes from the oil and keep them aside. Cut the focaccia into cubes and slice the other avocado. Compose the skewers by alternating a square of focaccia, two slices of avocado, a dried tomato and a morsel of mozzarella. Serve immediately together with the prepared sauces.

Greedy appetizer: the skewers of mozzarella in a carriage

Mozzarella in carrozza is a Neapolitan delicacy known and appreciated throughout Italy, with its own breadingCrisp and the soft and flowing heart, is capable of conquering everyone!

Precisely because it is so good and appreciated, it has now become the subject of many experiments, there are in fact infinite variations of mozzarella in carrozza, it can be found for example in finger food version, in delicious mini portions, or as in the recipe proposed here, in a skewer version, convenient and practical to eat even standing up!

Ingredients for 8/10 people:

  • 200 gr of bread (sandwich bread)
  • 600 gr of mozzarella
  • 2 whole eggs
  • 2 tablespoons of milk
  • 00 flour to taste
  • Breadcrumbs to taste
  • salt
  • pepper
  • Peanut oil for frying


Cut the slices of mozzarella (or other stringy cheese) to approximately the same thickness as the bread and divide the slices of bread into four parts in order to obtain four squares.

Prepare the skewers starting with a slice of bread and alternating bread and cheese until you close everything with another slice of bread.

Once the skewers are ready, take three large plates, in one pour the eggs, milk and add salt and pepper and mix well, in another pour the flour and in the last the breadcrumbs.

At this point it is necessary to proceed in this order:

Take the skewers one at a time, first pass them well in the flour, then in the beaten eggs and then carefully in the breadcrumbs, this is the secret to create the "carriage", that is to make them crunchy on the outside and well compacted in such a way that the mozzarella does not come out all.

Once ready, we put the skewers to heat pan-fried peanut oil, check that it has come to a boil and gently dip the skewers a little at a time, in order to better keep the frying under control and avoid burning them.

When they are golden brown but not too dark they are ready, let them rest on absorbent paper or even better on specific straw paper for frying.

At this point the skewers are ready to be served very hot!

The classic recipe for skewers of mozzarella in carrozza lends itself to many small variations to make it tastier and more original.

For example, you can enrich the breadcrumbs with many smells to taste, Such as rosemary and sage or with oregano or thyme to be finely chopped and mix well, or you can add other ingredients to simple mozzarella.

The popular variants see, for example, the addition of anchovy fillets between bread and mozzarella or slices of cooked ham or mortadella or other cold cuts to taste.

Then there are also the vegetarian variants: fillets of aubergines or courgettes in oil or scapece can be added to the mozzarella, it is important in this case to drain the oil well, so as not to soak the breadcrumbs too much, otherwise you risk losing the crunchiness of the breading .

The same goes for dried tomatoes, of which you can find both the variant in oil and the "dry" one.

Instead of dried tomatoes you can use slices of fresh tomatoes or a thin layer of tomato sauce, so as to make them look like fried panzerotti (another typical Neapolitan recipe).

Another option is the "fusion" variant between the Neapolitan and Genoese traditions, just pass a veil of Genoese pesto on the inside of the slices of bread before passing them in the flour.

These are just a few examples of possible variants but the choice is practically infinite, you just need to be careful to make the skewer very compact so that the mozzarella does not come out but remains well enclosed inside its "carriage"!

How to make the skewers of mozzarella and green chillies

Arrange 2 peeled and lightly crushed garlic cloves and the oil in a pan where the green chillies can be spaced apart.

Let the garlic cloves sauté and brown on both sides for about 1 '.

Add the green chillies, previously rinsed and dried with a cloth:

Cook for a few minutes, over medium heat, then turn the peppers and cook on the other side for more or less the same time.

Green chillies should be soft and golden.

Add salt and stir, so that they flavor well:

Drain the peppers on absorbent paper, without crushing, just to remove the excess oil and immediately place in a serving dish to cool.

Meanwhile, drain the morsels of buffalo mozzarella,

pierce them one by one with a toothpick and place them on the plate, so that the mozzarella is the basis of the skewers.

Wait for the chillies to be fresh, otherwise you risk melting the mozzarella.

Fold the peppers into a serpentello and stick them with the toothpick over the mozzarella.

Make all the skewers in this way.

Arrange on plates and serve yours Skewers of mozzarella and green chillies:

You can also prepare your mozzarella skewers a little in advance, place in the fridge and leave at room temperature at least 20 'before serving.

Passions & Curiosities'

grated bread to taste

Peanut oil to taste

In a bowl break the egg, beat and add salt And grated cheese.

In another bowl put the breadcrumbs.

Cut the mozzarella cheese sliced ​​1 cm thick.

Place the slices of bread on the work surface and arrange the slices of mozzarella on each one, being careful not to go outside the edges.

Close with the second slice of bread and pass each pair of stuffed slices first in the egg on both sides and then in the breadcrumbs. Make sure you close well the edges with light pressure, to prevent the mozzarella from escaping during frying.

Put a not very large pan on the fire so as to cook one square at a time, pour thepeanut oil until it is about half full.

Start heating the oil, the ideal temperature 170 & # 176 -180 & # 176, I try to drop some breadcrumbs, if it starts to fry it is ready.

To fry the breaded squares, browning them on both sides and then place them on a sheet of absorbent paper.

To be enjoyed immediately, being careful not to burn yourself, because the mozzarella remains very hot and stringy as it is enclosed in the bread.

Have a good taste !!

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Skewers of mozzarella in carrozza - Recipes

It is said that fried a ciabatta is also good, obviously this is a reinterpretation of the classic mozzarella in carrozza, lighter because not fried but very good in its own way!

sliced ​​common bread
3 eggs
2 mozzarella
4-5 anchovy fillets
in a deep dish, beat the eggs well with the milk, season with salt and pepper

pass the slices of bread in the mixture on both sides

arrange the slices in an ovenproof dish cover them with the mozzrella slices and the anchovy pieces

cover with another slice of bread always passed in the mixture of egg and milk

Skewers of Mozzarella in Carrozza with Green Sauce

The skewers of mozzarella in carrozza with green sauce are the ideal finger food to surprise your guests!

How to prepare exquisite and delicious skewers of mozzarella in carrozza with green sauce, excellent to be enjoyed as an appetizer or finger food

Stroll through the streets of Naples There is a constant temptation towards greedy, fried and incredibly tempting foods. One of these is the famous mozzarella in a carriage, a specialty that is prepared by enclosing the cheese between two slices of pancarr & egrave, then breaded and fried.

We offer you a simple and quick idea to implement, to be able to enjoy this great classic in a miniature version. We are talking about skewers of mozzarella in carrozza with green sauce, a triumph of goodness and tradition, ideal to offer to its guests as an appetizer or during a festive buffet.

One leads to another, as good and tantalizing as they are! We are sure that you will not be able to resist their unmistakable scent, especially if accompanied by the fresh green sauce with anchovies.

There recipe for skewers of mozzarella in carrozza has a drawback: it will become a dish in great demand both by the older ones and by the little ones.

To prepare these skewers, the braided mozzarella and the pancarr & egrave, while to accompany them Daniele Persegani proposes a delicious green sauce with capers, anchovies and parsley.

Skewers of Peppers in Carrozza

The skewers of peppers in carriage are a delicious and greedy recipe, which is impossible to resist!

How to prepare delicious and succulent skewers of peppers in a carriage, excellent to offer during a buffet or as a rich appetizer

There mozzarella in a carriage it is a Neapolitan specialty that is impossible to resist. Racy, creamy and incredibly inviting: everyone likes it, young and old, and can be served on any occasion. Today we offer you an aperitif that recalls this great Neapolitan classic, but remains at the same time more colorful and summery. We are talking about gluttons skewers of peppers in a carriage, tender morsels filled with mozzarella and anchovies, fried in abundant oil. The skewers of peppers in a carriage are a small and tantalizing sin of gluttony, to be savored during a aperitif with friends, or at any time you want a cheerful, tasty and different snack. So good that they have only one flaw: they finish too quickly!

To prepare mozzarella in carrozza it is recommended to use a mozzarella from the day before, so it will be drier. In this way, during cooking it will not risk escaping.

The flour in the breading serves to glue the egg and breadcrumbs.

It is important to drain the slices of bread well from the egg, only in this way will you avoid lumps when you pass them inside the breadcrumbs. Always for the same reason it is important to always have clean hands during the breading step.

To ensure that the breading remains firmly attached to the bread and moisture does not develop inside the mozzarella in the carriage, it is important to pass it into the refrigerator after each breading.

For a chef's touch only in the second breading instead of breadcrumbs it is possible to use panko, the Japanese "crumb" breadcrumbs, which will give a greater crunchiness.

Pay close attention to the time of frying. Always start with an oil with a temperature of 170-180 ° in this way by immersing the pieces it will stabilize around 160 ° and cooking will be uniform. If the oil is too hot, the mozzarella in carrozza will be too colored on the outside, but it will not be stringy inside. To recover it you can pass it in the oven for a few minutes at 160 °.

Instead of bread in a carriage it is possible to use slices of homemade bread, in this case it will not be necessary to remove the crust and the result will be much more rustic!