Mozzarella in carroza was one of the first Italian appetizers I learned how to cook. It's simple to assemble, quick-cooking and delicious. Unlike fried mozzarella, which can be found on many Italian menus, this is the more traditional fried mozzarella sandwich.
"In carroza" translates as cheese "in a carriage." The mozzarella cheese is encased between two layers of firm sandwich bread dipped in egg and fried in olive oil until both sides of the bread are golden and the cheese is melted. The sandwich is removed to a warm plate and then the pan is deglazed with white wine and fresh lemon juice. Chopped fresh Italian parsley is added and softened butter is swirled in last to make a lemon wine sauce. You can also serve it with a fresh tomato salsa. Once you try this you may never order a fried mozzarella stick again. Not only is this a good appetizer but it also makes a quick lunch; serve it with a tossed green salad and a glass of white wine.
Mozzarella in Carroza
Makes one sandwich.
Sauce
Assemble each sandwich by placing the mozzarella between the two slices of bread and seasoning with salt, pepper, dried oregano and a sprinkling of Parmesan cheese. Press the sandwich firmly together. Dip each sandwich into the egg wash. Place in a hot sauté pan with enough olive oil to fry until golden and crisp on each side. Remove from the pan to a warmed plate. Drain any residual olive oil from the pan, but don't wipe out the pan. Add the white wine and lemon juice to the hot pan. Cook until liquid is reduced in half, add parsley and butter, swirl the pan until butter is melted and immediately top the sandwich. Cut the sandwich into diagonally sliced quarters and serve hot with or without the fresh tomato salsa.
Fresh Tomato Salsa
Combine all ingredients and set aside. Serve on the side of each sandwich.
 | Good cooks know, you can't create a dish that is robust and flavorful without the addition of herbs and spices. Though many cooks prefer fresh herbs, there is a place in every kitchen for dried herbs as well. Here are a few tips for using dried herbs and a few favorites to purchase or grow in your very own Italian herb garden. |
 | Minestrone, or "Big Soup," is another favorite Italian recipe that can be found on most Italian-American restaurant menus. It is as common as pasta in Italy, and every region, village and family has its own recipe. |
 | Arrabbiata sauce translated means "angry," and this delicious spicy sauce needs a strong pasta to hold on to. That's why penne is often seen on Italian-American menus with this sauce. The ridges of the pasta hold the assertiveness of the sauce very well. |
 | Lentils are small dried pea-sized legumes that are cousins to the bean. They can be found in many colors from reddish brown, green, orange and black to the most common one used in the United States, the brown lentil. |
 | When sun-ripened tomatoes are at their peak, I make this fresh tasting tomato basil soup. Not only is it quick to make, it holds and freezes well. |
