Mozzarella en Corrozza
Ready in 20 minsPreparation Time
10 MinutesCooking Time
10 MinutesIngredients for Mozzarella en Corrozza
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
To serve 4:
12 oz buffalo mozzarella
8 slices soft white bread
½ cup milk
2 oz plain flour (all-purpose flour)
3 large eggs
salt and pepper
olive oil
8 slices soft white bread
½ cup milk
2 oz plain flour (all-purpose flour)
3 large eggs
salt and pepper
olive oil
How to Cook Mozzarella en Corrozza
- Drain the mozzarella (if it's still in its water) and remove the crusts from the bread. Slice the mozzarella and divide among 4 slices of bread. Top with the remaining 4 slices of bread to create simple 'mozzarella sandwiches'.
- Pour the milk into a soup bowl, the flour into another, and beat the egg with salt and freshly-ground pepper to taste in a third. Heat about 3 tablespoons of olive oil in a large non-stick frying pan over medium-hot heat. Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg. Fry on both sizes until golden and crisp (about 10 minutes). The mozzarella should be completely melted and very "stringy" when the sandwich is eaten. Remove from the pan to a paper towel and allow to drain for a few seconds, then slice the sandwiches in half to make 2 triangles. Apply liberally to face!
To turn this into a gastro-sandwich, place two or three basil leaves on top of the cheese before making the sandwich. You can also add finely sliced spring onions if you wish.