A little while ago, a blog friend of mine, Ilva, tweeted that she had plans to make mozzarella in carrozza. "Loads of them."
It was the "loads of them" that done me in. If Ilva liked it that much, it must be good.
But I didn't know what it was, so I Googled and got an eyeful. It's little sandwiches filled with mozzarella cheese, dunked in an egg bath, and fried in butter and oil.
I'm no fool. Mozzarella in Carrozza happened in my kitchen, presto. Oh, god, the aroma! The squidgy texture! And the flavor, a little pancakey because of the bath.
I'm also no Italian, so did I get it right? Let's just say damn, yes. We added some fresh herbs to the egg bath for a sumptuous savory kick. It was so good, I want loads of them.
If you try these, please use fresh mozzarella, the kind bobbing in the container of whey. It makes for a sinful softness that elevates the grilled cheese sandwich straight to the clouds.
As a bookend to my story, it turns out my pal Kudzu, who writes for the Pacific Sun under her real grown-up name, devoted a whole story this week to Italian sandwiches. With recipes. Sigh. It was the other slice of bread to my sandwich. Ilva on one side, Kudzu on the other, and me in the middle. And we all know each other!
(Feel free to correct my Italian.)