Mozzarella in Carrozza with Zucchini and Basil Pesto
Category: Appetizers
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Country bread (pane casereccio) | 500g |
| Mozzarella | 360g |
| Zucchini | 80g |
| Fresh basil (for pesto) | 3g |
| Almonds | 3g |
| Pine nuts | 10g |
| Parmigiano Reggiano DOP | 10g |
| Pecorino | 10g |
| Extra virgin olive oil (for pesto) | 20g |
| Salt | 1 pinch |
| Garlic | ½ clove |
| Fresh basil (for frying) | 25g |
| Garlic (for frying) | ½ clove |
| Pine nuts (for frying) | 7g |
| Almonds (for frying) | 3g |
| Parmigiano Reggiano DOP (for frying) | 35g |
| Pecorino (for frying) | 15g |
| Extra virgin olive oil (for frying) | 50g |
| Salt | 1 pinch |
| Eggs | 3 |
| Whole milk | 100ml |
| Pepper | 1 pinch |
| All-purpose flour (for coating) | 150g |
| Vegetable oil (for frying) | 1L |
Instructions
-
Prepare the Zucchini Pesto:
Begin by grating the zucchini and placing it in a colander over a bowl. Sprinkle with salt and let it drain for about an hour to remove excess moisture. This will ensure the pesto has the right texture.
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-
Make the Pesto:
In a food processor, combine almonds, pine nuts, fresh basil (3g), a pinch of salt, and garlic. Blend until you have a coarse mixture. Add the drained grated zucchini to the mixture and blend again until smooth. Transfer the pesto to a bowl and set aside. -
Prepare the Basil Pesto:
For the basil pesto, place fresh basil (25g) and garlic (½ clove) into a mortar and pestle. Gently crush the basil against the sides of the mortar, rotating the pestle in a circular motion. As the leaves break down, add a drizzle of extra virgin olive oil (50g) to emulsify. Continue grinding until the mixture becomes smooth and well-combined. Set the pesto aside. -
Assemble the Sandwiches:
Slice the country bread into 16 discs, using a round cutter (approximately 7.5 cm in diameter), making sure to avoid the crust. Cut the mozzarella into slices about 1 cm thick.
Place a slice of mozzarella in the center of half of the bread discs. Top the other half of the bread discs with a spoonful of the zucchini pesto, then sandwich them together, ensuring the pesto and cheese are neatly enclosed. -
Coat the Sandwiches:
Prepare your breaded coating by setting up a breading station with three separate bowls: one for flour, one for beaten eggs (3 eggs with a pinch of salt), and one for more flour.
Start by dipping each sandwich into the flour, coating all sides. Then, dip it into the egg wash, followed by another coating of flour. For extra crispiness, dip the sandwiches back into the egg wash one more time. -
Fry the Mozzarella in Carrozza:
Heat vegetable oil (1L) in a deep pan or fryer to 180°C (350°F). Carefully fry each sandwich in batches, turning them over as they brown, until golden and crispy on all sides, about 3-4 minutes per side. -
Serve:
Once the mozzarella in carrozza is fried to perfection, remove from the oil and drain on paper towels. Serve immediately while hot and crispy, with a side of your freshly made pesto for dipping.
Enjoy this delightful twist on a classic mozzarella in carrozza, with the creamy cheese and vibrant pesto flavors making for a mouthwatering appetizer!
This Mozzarella in Carrozza with Zucchini and Basil Pesto is perfect for any occasion, adding a gourmet touch to your appetizer menu with its blend of creamy mozzarella, crispy bread, and fragrant homemade pesto. A great way to surprise your guests with a unique take on the beloved mozzarella in carrozza!
