Muzzi in Caruzzi is my family’s ass-backward dialect for a classic Southern Italian recipe called Mozarella in Carozza. As the name implies, the Mozzarella is sandwiched in a “carriage” of battered bread and fried to golden perfection. To call it an Italian Grilled Cheese is like calling Coldplay a rock band. It may seem so from the outside, but deep down you know it’s not true.
Every family has their own interpretation of Muzzi in Caruzzi, but the Tuorto’s like to keep it quick and simple. You could say we’re purists, but really we just want to start eating. So grab a loaf of bread, some Mozz, an egg and let’s get into it:
Mozzarella in Carozza
Serves 4
8 Slices Crusty Bready (Semolina or Sesame are best)
1 Fresh Mozzarella (di Bufala if you’re feeling fancy, but fresh is necessary)
2 Eggs
Salt, Olive Oil
When you’re cutting your bread, try to cut them small rather than large in diameter. The smaller the slices, the crunchier and less-soggy they’ll turn out.
Crack your eggs and beat well while you heat a non-stick pan on med-high heat. When hot, add enough olive oil to barely cover the bottom of the pan. Working in single batches, dip each slice into the egg batter briefly, as tho making french toast, and add to the oil.
Fry each slice on one side for 1 minute or until golden brown. Flip one slice over, add enough Mozzarella to cover lightly. Then flip the other slice and top the mozzarella leaving the uncooked side out. Fry as a sandwich on each side for an additional minute or until golden brown.
Remove from the oil and drain on paper towel. Sprinkle with salt immediately after frying and allow to cool for 30 seconds before eating. Fry as you eat because these are really best when they’re fresh out of the oil.
In short, it’s a crazy combo of french toast and grilled cheese, but after one bite you’ll know it’s worlds apart from both. It’s savory and salty, oozing with the sweet milkiness of fresh Mozzarella and extra crunchy thanks to the light egg wash. Tho I prefer them plain, it’s also a great chance to add some extra flavors like anchovies, basil, sage, sun-dried tomato or prosciutto.
Like last week’s recipe, childhood flashbacks start to creep in every time I make Muzzi in Caruzzi, sitting down for lunch with an ice-cold Orangina and munching ferociously with oily fingers on plate after plate of this Tuorto favorite. Not surprisingly, that’s exactly how I looked recreating the recipe minus the dino-themed pajamas (only because I don’t own any now).
SPARK NOTES: 1. DIP BREAD IN EGG 2. FRY ON ONE SIDE 3. ADD MOZZ 4. STACK AND FRY ON OTHER SIDE 4. MANGIA
This is How I Cook April 3, 2012
Well-OK! I like Coldplay but then I’m sure I’m much older than you. However, I really like the looks of this and can’t wait to try it. Kind of double fried and with salt, no less. Yum! I am so ready. Glad I discovered your blog. It looks good!
linda tuorto April 4, 2012
love the new font you are using – looks really cool. also love reading your memories as much as your recipes! xxxooo!
Paulie April 4, 2012
Hey Abbe, I dig coldplay too, especially the first 2 albums, but still don’t consider them a rock band. Glad you’re enjoying the site, stay in touch.
Liz April 4, 2012
OMG, must make…and devour. Excellent metaphors too, lol!
Paulie April 4, 2012
Thanks Liz, digging your photos. Cheers!
Kim April 5, 2012
i was craving this last night but couldn’t/didn’t look up the recipe online and totally forgot the egg part how could I? But they where still awesome of course right..bread/olive oil/fresh mozzz. Oh well guess I’ll have to make them correctly again tonight. MMMMMMM MMMMM
Anonymous April 9, 2012
Mmmm…that looks so tempting! Must have this tomorrow. Heading to the market tomorrow for these ingredients. Thanks sharing the recipe!
Pamela Caruzzi April 24, 2012
Tickled to see food with my last name. Forwarded the recipe to all my Caruzzi relatives and we will all try it. It looks molto delicioso.
Paulie April 24, 2012
Ciao Pamela, that’s awesome, hope the famiglia enjoys!
Margaret July 29, 2012
I have a restaurant I go to for one reason only – an appetizer – it is basically this, but smothered in the most delicious white wine and anchovy sauce. Thanks for the recipe. I’m going to go find the sauce and be heaven whenever I want.
Paulie July 29, 2012
Sounds awesome Margaret, my pops and I will toss in some salt-cured anchovies sometimes but the sauce sounds great!
linda tuorto August 10, 2012
isn’t it funny how so many of our memories revolve around food – you gotta love being Italian!!LOL