Mozzarella in Carrozza

My father taught to cook three things: meat on the fire, beer fritters and Mozzarella in Carrozza. You could say this is the Italian version of the grilled cheese, and it truly is a great recipe to put to work for a kids party or used as an adult appetizer. This past week debi and I were invited on ABC’s The Chew to promote our new season of Extra Virgin, which premiered two weeks ago.

I cannot believe I had the opportunity to cook one of my recipes for the maestro Mario Batali, and what did I make him? A cheese sandwich! But as Leonardo Da Vinci is believed to have said once: “Simplicity is the true sophistication.” I wonder if him and Mario agree on that, when it comes to food.

Debi and I had a blast, and our week long engagement in New York City has turned out very successful and incredibly romantic. Enjoy this video recipe with a Halloween twist, get inspired and use your cookie cutters to create fun shape Tuscan Panini with your kids.


Prep Time: 10 min / Cook Time: 7-9 min / Serves:4

3 eggs
3/4 Lb mozzarella di bufala
1/2 cup milk
8 slices of white bread no whole grain
all purpose flour
salt and pepper to taste
olive oil for frying

Slice mozzarella and lay it between two slices of bread. Slice them in half to obtain two triangles.


Whip the eggs with the milk, season w salt and pepper.


Heat about 3 tablespoons of olive oil in a non stick pan.


Dust the sandwiches in the flour, then dip it into the egg mix.


Place into the pan and fry on both sizes until golden and crisp on the outside. The mozzarella should be completely melted and be very "stringy" when the sandwich is eaten.


Cut the sandwiches in halves or quarters before serving.