Mozzarella Cheese in a Carriage

The recipe’s name means “mozzarella cheese in a carriage.”  It is a Neapolitan specialty, a kink of a toasted cheese sandwich.  This recipe is from chef Aldo J. Mercandetti of the new Giambelli restaurant in New York. 


4 minced anchovy fillets
8 crushed capers
4 peeled lemon slices
2 minced cloves garlic
2 teaspoons chopped parsley
1/4 cup dry white wine
2 tablespoons whipped butter
1/2 cup consomme
2 teaspoons canned gravy
8 slices of bread, crusts removed
4 slices mozzarella cheese, about 1/4 inch thick
Olive oil
2 eggs, beaten lightly


Prepare an anchovy sauce by simmering together for two minutes 4 minced anchovy fillets, 8 crushed capers, 4 peeled lemon slices, 2 minced cloves garlic, 2 teaspoons chopped parsley, 1/4 cup dry white wine, 2 tablespoons whipped butter.  Add 1/2 cup canned consomme and 2 teaspoons canned gravy.  Bring to a boil, stirring; keep hot. 

To prepare the sandwiches, remove crusts from 8 slices white bread; cut off tips of corners.  Flour lightly on both sides.  Also flour lightly on both sides 4 slices mozzarella cheese, about a fourth-inch thick.  Put each slice of cheese between 2 slices of bread.  

Pour enough olive oil into a skillet to make a depth of an inch.  Heat til hot but not smoking.  

Dip sandwiches in two lightly beaten eggs.  Fry in the hot oil, turning once, til bread becomes pale gold and cheese starts to ooze out.  Pour hot sauce on sandwiches.  Garnish each with a lemon slice. 

Yield: Four servings. 


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