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Mozzarella in carrozza

Level of difficulty: medium
Preparation time: around 45 minutes


  • 150 g Brimi Mozzarella Block
  • 8 pieces of sliced bread
  • 8 anchovy fillets
  • Salt
  • Freshly ground pepper

Rémoulade sauce

  • 150 g mayonnaise
  • 1 tablespoon of gherkins, minced
  • 1 teaspoon of minced capers
  • 1 teaspoon of minced anchovies
  • 1 tablespoon of parsley, finely chopped
  • Salt
  • Freshly ground pepper

For the breading

  • 2 eggs
  • 2 tablespoons milk
  • Salt
  • Pepper
  • 2 tablespoons flour


  • Cooking oil
  • Chervil, as garnish
  • Anchovy fillets and anchovy oil, as garnish


Cut the mozzarella into 8 slices (not too thin). Cut off the crusts of the sliced bread. Put one slice of mozzarella between two slices of bread. Place an anchovy fillet onto the mozzarella cheese and another one on the slice of bread (keeping the edges free). Add salt and pepper and press everywhere so that it remains compact.
Rémoulade sauce: Mix the mayonnaise with the gherkins, capers, anchovies, parsley, salt and pepper and set aside.
To finish: In a skillet, heat up plenty of oil. Mix the eggs with milk, salt and pepper. Flour the bread slices, dip them into the mixture of egg and milk until the entire mixture is absorbed. Turn the sandwiches over. Put them into the hot oil and cook on both sides until they become crispy. Dry them well on paper towels, divide in half and serve immediately with rémoulade sauce, anchovy fillets, anchovy oil and chervil.
Cooking time: around 4 minutes


  • Serve the mozzarella in carrozza with a seasonal salad.
  • Instead of anchovies, you can use sun-dried tomatoes.
Mozzarella in carrozza
When nature is good, everything is better.
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