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!
Celeste, capito?
(Feel free to correct my Italian.)
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17 comments:
Oh holy happy place! Yup I could fall on one of those. I saw Kudzu's piece. I think she has forgotten more food knowledge than I ever knew.Love to read you both.:)
Sounds like an Italian version of Croque Monsieur. Cheese, fried bread - what's not to like?
Ca-peeesh! And grazie! (blush)
First of all, I'd like to thank Kudzu. Did what she suggested and got my cheese trail map from MALT. So pretty and I see many adventures in my future.
And there is absolutely nothing wrong with melted cheese. It does indeed sound heavenly.
I was just saying today that Italians have great ideas! Here's another example.
Greg: You can do this!
Nancy: Not quite croque monsieur. Softer, milder. Cranky said calling it a "grilled cheese sandwich" was like calling the Crown Jewels "bling." :)
Kudzu: You are a value-added friend, my friend.
Kailyn: I haven't done the cheese trail. I'm so proud of you for trying.
The sandwich is divine, OK?
Zoomie: And to think we'd never even heard of this one before. Molto, molto!
We will be at the market at 8. Hope to see you there clean hair or not.
Chilebrown: I think I can do it! See you.
I know its Italian but wouldn't these have been great on Bastille Day? And guess what else...they are going to be great this Sunday cause I'm making them for brunch along with some onions and cucumbers (marianted in Italian dressing) and some mimosas.
Thanks, Cookie!
I USED TO LIVE IN THE FUTURE. THAT'S OVER. THANKS, REPUGS.
Buffolo or cow?
It's one of my favorite comfort foods! Who knows when we're going to see a tomato up here with this wonky weather. I was more salivating over that plate of sliced pretties in the background... sigh.
Simply: Perhaps, but we were drowning in onion soup on Bastille Day. The kind of soup smothered with toast and melted cheese! :)
I sure hope you have good results for your brunch. Let me know.
Mouse: (You are home? Heart, heart.) It was definitely cow, because we don't raise buffaloes in Marin County! That I know of.
No pens at all? Self-control. Or lack of pen shops!
Little Pots: Of course you would know about these sandwiches. Most recipes have you crimp the two slices of bread together at the edges... And you end up with something that looks like a pie. :)
Cooks -- Au contraire! We now have a herd of water buffalo out on a ranch near Pt. Reyes. (Honest to God.) The owner is getting things in line for production of mozzarella bufala!!! Guess the rule is, "Never say never." I know. I was dubious about a herd in SoCal which is a thriving business.
Kudzu: OMG, my comeuppance for being a doubter. I should always check with you first. But even so, I am delighted by this news. Yay, Marin! Just astounding.
I probably shouldn't have seen this post. I definitely shouldn't have seen that photo. ;) xoxo
Susan: you have to eat these. Is there such a thing as fresh sheep's milk mozzarella? ;)
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