Mozzarella in Carrozza with Anchovy Sauce

A Taste of Tradition: Aunt Dottie's Mozzarella in Carrozza

The aroma of sizzling bread, the tang of lemon, the subtle saltiness of anchovies – these are the memories that flood back whenever I make Aunt Dottie's Mozzarella in Carrozza. Aunt Dottie wasn't just a relative; she was a culinary legend in our family. Her kitchen was a whirlwind of activity, a place where simple ingredients transformed into extraordinary dishes. This recipe, a cherished family heirloom, is a testament to her passion and skill.

Aunt Dottie's Mozzarella in Carrozza is more than just a fried mozzarella sandwich; it's an experience. The crisp, golden-brown bread encases a molten heart of creamy mozzarella, all perfectly complemented by the vibrant, slightly piquant anchovy sauce. It's a dish that balances richness and lightness, a delicate dance between textures and flavors. The recipe itself is deceptively simple, yet the results are nothing short of magical. Each bite is a journey back to family gatherings, laughter echoing through the kitchen as we eagerly awaited this delightful appetizer.

The beauty of this recipe lies not only in its taste but also in its versatility. It's perfect for a casual weeknight dinner, an elegant cocktail party, or even a comforting Sunday brunch. The preparation involves a few simple steps, allowing even a busy week to accommodate this culinary delight. The chilling period allows the bread to absorb the milk and egg mixture, resulting in a flawlessly crisp exterior. And the anchovy sauce, oh, the anchovy sauce! Its briny depth, punctuated by the brightness of lemon and the crunch of capers, elevates the entire dish to a level of refined simplicity.

Over the years, I've made this recipe countless times, sharing it with friends and family who have, in turn, become enamored with its irresistible charm. It's a recipe that transcends generations, a culinary link to the past while remaining entirely relevant in the present. The crisp golden-brown exterior yields to a warm, gooey interior, a textural contrast that is both surprising and satisfying. The anchovy sauce adds a depth of flavor that elevates this dish beyond the ordinary, offering a unique and unforgettable culinary experience. Each time I prepare it, I feel a renewed connection to Aunt Dottie, to the memories we shared, and to the simple joys of good food and good company.

This Mozzarella in Carrozza isn't just a recipe; it's a story, a legacy passed down through the generations. It's a reminder that the best recipes are often the simplest, the ones that bring people together and create memories that last a lifetime. So, gather your ingredients, invite your loved ones, and prepare to be transported to a world of culinary delight, courtesy of Aunt Dottie's timeless creation.

Beyond the simple act of cooking, this recipe represents something far greater – the power of food to connect us to our heritage, to our loved ones, and to the simple pleasures in life. The process of making this dish, from carefully assembling each sandwich to the satisfying sizzle as it fries in the pan, is a meditative experience. It’s a chance to slow down, to appreciate the simple beauty of fresh ingredients, and to connect with the rich culinary history that has been passed down through generations.

So, whether you’re a seasoned chef or a novice cook, I encourage you to give Aunt Dottie's Mozzarella in Carrozza a try. It's a dish that will surely become a staple in your kitchen, a recipe that you’ll cherish and share with those you love most. And with each bite, you’ll be reminded of the power of food to bring joy, comfort, and connection to our lives. It's a dish that transcends generations, a taste of tradition that will surely impress your family and friends.

Step-by-step

• Make anchovy sauce: Melt butter in a small heavy saucepan over low heat. Discard any foam from top, then remove from heat. Stir in anchovies, capers, and lemon juice. Keep warm, covered. Stir in parsley just before serving.
• Make mozzarella in carrozza: Cut bread from middle of loaf into 12 (1/4-inch-thick) slices. 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).
• Put 1 cup milk in a shallow dish and spread bread crumbs on a plate. Dip both sides of each sandwich in milk, pressing edges lightly to seal sandwich. Coat with bread crumbs, making sure edges are coated well. Place on a parchment-lined baking sheet and chill 2 hours.
• Whisk eggs in a large shallow bowl, then whisk in 3/4 teaspoon salt and remaining 3 tablespoons milk.
• Heat 1/2 inch oil in a 12-inch skillet over medium heat until it shimmers. 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. Drain on paper towels.
• Halve diagonally and serve hot with anchovy sauce.