Mozzarella in Carrozza with Anchovy Sauce Recipe

Name: Mozzarella in Carrozza with Anchovy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, cut into pieces; 4 flat anchovy fillets, finely chopped; 2 tablespoons drained capers, coarsely chopped; 2 teaspoons fresh lemon juice; 2 tablespoons finely chopped flat-leaf parsley; 1 (1-pound) Italian loaf such as pane di casa (5 inches wide); 1 (1-pound) ball salted fresh mozzarella, cut into 6 (1/4-inch-thick) slices; 1 cup plus 3 tablespoon whole milk, divided; 1 cup fine dry bread crumbs; 4 large eggs; About 3 cups olive or vegetable oil

Servings: persons

1 stick unsalted butter, cut into pieces
4 flat anchovy fillets, finely chopped
2 tablespoons drained capers, coarsely chopped
2 teaspoons fresh lemon juice
2 tablespoons finely chopped flat-leaf parsley
1 (1-pound) Italian loaf such as pane di casa (5 inches wide)
1 (1-pound) ball salted fresh mozzarella, cut into 6 (1/4-inch-thick) slices
1 cup plus 3 tablespoon whole milk, divided
1 cup fine dry bread crumbs
4 large eggs
About 3 cups olive or vegetable oil

1
Melt butter in a small heavy saucepan over low heat.
2
Discard any foam from top, then remove from heat.
3
Stir in anchovies, capers, and lemon juice.
4
Keep warm, covered.
5
Stir in parsley just before serving.
6
Cut bread from middle of loaf into 12 (1/4-inch-thick) slices.
7
Sandwich each slice of mozzarella between 2 slices bread, then cut off crusts, forming 4-inch squares (mozzarella slices should be smaller than bread slices).
8
Put 1 cup milk in a shallow dish and spread bread crumbs on a plate.
9
Dip both sides of each sandwich in milk, pressing edges lightly to seal sandwich.
10
Coat with bread crumbs, making sure edges are coated well.
11
Place on a parchment-lined baking sheet and chill 2 hours.
12
Whisk eggs in a large shallow bowl, then whisk in 3/4 teaspoon salt and remaining 3 tablespoons milk.
13
Heat 1/2 inch oil in a 12-inch skillet over medium heat until it shimmers.
14
Dip sandwiches, 1 at a time, in egg mixture, letting excess drip off, and fry, 3 at a time, turning once with a slotted spatula, until golden, about 6 minutes per batch.
15
Drain on paper towels.
16
Halve diagonally and serve hot with anchovy sauce.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 stick unsalted butter, cut into pieces, 4 flat anchovy fillets, finely chopped, 2 tablespoons drained capers, coarsely chopped, 2 teaspoons fresh lemon juice, and more.

Yes, Mozzarella in Carrozza with Anchovy Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mozzarella in Carrozza with Anchovy Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions