Mozzarella In Carozza (Di Carbonara)
- 8 Slices of white bread cut fairly thin, crusts removed, if you prefer*
- 1 Large ball fresh mozzarella (around 8 oz.,) sliced around 1/4 inch or less thick
- 3 Eggs
- 1/2 cup Whole milk
- 2-3 tablespoons Grated Parmigiano Reggiano
- 1 pinch Salt
- Freshly ground black pepper
- 2 ounces Pancetta, sliced and roughly chopped (about 1/2" pieces)
- 2-3 tablespoons Olive oil
- Fry the chopped pancetta until well browned, but not crispy. Drain on paper towel and put aside.
- Lay the sliced mozzarella evenly over four pieces of bread. Sprinkle the cooked pancetta over the cheese and top each with the remaining bread, pressing down lightly.
- Whisk together the eggs, milk and parm until smooth. Whisk in a pinch of salt (the pancetta and parm are salty, so go easy) and several grinds of black pepper, about 1/4 teaspoon, or to taste. Meanwhile, heat 1-2 tablespoons of oil in a big skillet to coat. (I use nonstick.)
- Gently submerge the sandwiches in the egg batter until well saturated (but not to the point of disintegrating.) Flip and repeat.
- Fit as many sandwiches as possible without crowding in the hot pan and cook on a medium flame until golden brown. Adjust the heat if they brown too fast - you want the egg custard to cook through and the cheese to melt. Add a little more oil if necessary and flip to cook the other sides. When done, the sandwiches can be kept warm in a low oven for a few minutes. To serve, cut each in half; if serving with drinks, cut in four or six pieces.
- *Most recipes for Mozzarella in Carozza say to remove the crusts, but I rarely bother. It's a homey, simple dish after all.
white bread, mozzarella, eggs, milk, salt, freshly ground black pepper, olive oil
Taken from food52.com/recipes/36351-mozzarella-in-carozza-di-carbonara (may not work)