Sunday, February 24, 2013

Mozzarella in Carrozza al la Koulermos [Mike]

I remember going with the family to Scott's Corners to Di Nardo's, an Italian restaurant, to grab one of the best pizzas in Westchester. Rhonda and I started taking Zack when he was just a baby. Soon it was the whole gang, Nick, Matt, Zack, Rhonda and me. We would order a large pepperoni pie and always shared a mozzarella in carrozza. As they got older one order soon turned to two. Talk about a grilled cheese sandwich, this was the ultimate. Great tasting homemade mozzarella that just strung out when you cut into it.



8 slices of country white bread
1 pound fresh mozzarella cheese, sliced, (or better yet use fresh buffalo mozzarella)
1/2 cup of whole milk
3 large eggs
3/4 teaspoon of sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup of flour
1 1/2 cups marinara sauce
Olive oil, for frying

Place slices of mozzarella on a slice of bread. You can remove the crust if you want to, I say why waste good bread. Cover with another slice of bread, making a sandwich.
Whisk the eggs in a shallow bowl, then whisk in the salt, pepper and add a dash of milk. Dip sandwich in milk/egg, then flour. Use a toothpick to hold the sandwich together while frying.

Heat about 1/2 inch of olive oil in a 12-inch skillet over medium high heat. Place the sandwiches into the skillet as the oil comes to temperature. Fry, turning once, until golden brown on both sides, about 5 or 6 minutes per batch. Drain sandwiches on paper towels.

Coat the sandwiches with the marinara. Mama Tommy's has several great red sauce recipes...much better than the bottled stuff!

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