Name: Mozzarella in A Carriage with Baked Ham
Cuisine: Italian
Ingredients: Sliced Bread: 600 g (12 slices); Buffalo Mozzarella: 500 g; Baked Ham: 150 g; Eggs: 5 big; Salt: to taste; 00 Flour: 100 g; Breadcrumbs: 300 g; Sunflower Oil: 1 l

cuisine:

Italyen

mwayen

engredyan

600 g (12 tranch) Tranche Pen
500 g Mozzarella Buffalo
150 g Kam Kwit
5 big ze
Goute sèl
100 g 00 farin frans
300 g pen
Fry
1 l Lwil tounsòl

Esplikasyon

Mozzarella nan yon cha se klasik la “manje lari”, ki ka fè nan kay la tan trè kout. Li se youn nan moun ki resèt ki sanble trè senp yo fè, bay tan an kout li pran fè li. an reyalite, anpil moun, lè fè fas ak pen, mozzarella, ze, lwil oliv ak pen, pa konnen ki kote kòmanse jwenn pafè Mozzarella lan nan yon cha, lò ak kroustiyan nan pwen an dwa. Petèt pa tout moun konnen ki ka mozzarella nan yon cha pou yo kwit jiskaske nan de fason diferan: fri ak konn kwit nan fou. Mozzarella nan carrozza se yon plat tipik nan penensil la Italyen yo ak se gaye anpil nan Sid la. Li sanble ke li te fèt nan Campania, nan kòmansman an nan diznevyèm syèk la. Malgre ke Women yo reklamasyon ke resèt la se pwopriyete yo, li te fèt fè resiklaj pen avanse ak Buffalo mozzarella.
resèt orijinal la soti nan Campania bay pou itilize a esklizif nan Buffalo mozzarella, byenke li se patikilyèman dlo. Jisteman pou rezon sa a, si se Buffalo mozzarella itilize, li ta dwe vide pou kèk èdtan.
resèt sa a pran non an nan mozzarella nan yon cha paske, tranch yo nan fwomaj la yo vlope nan de tranch pen (ki aji kòm yon cha), pane nan pen ak Lè sa a fri. Lè sa a, pakè a kroustiyan ki se jwenn “pwoteje” tendres a nan mozzarella, jis tankou se yon Princess pwoteje andedan cha li.

etap

1 Fèt	To prepare the mozzarella in a carriage, start cutting the buffalo mozzarella into slices 1 cm epè. Arrange them on a tray lined with absorbent paper and cover with other sheets of absorbent paper. Press gently with your hands to dab the mozzarella and remove excess water. If it is necessary change the sheets of kitchen paper until it is completely dry.
2 Fèt	Nan pwen sa a, go on to stuff the bread. Place the slices of sliced bread on a cutting board, place the slices of mozzarella on top, so as to cover the entire surface, but without letting it run out, add salt and a slice of ham and cover with another slice of bread. Then press gently with your hands to compact the whole thing. Continue like this for all the other slices of bread, until the mozzarella is finished. Then trim the stuffed bread slices using a knife to remove the outer crust.
3 Fèt 30	Switch to breading now. Break the eggs into a baking dish and beat them with a whisk for a few minutes. Then in two other dishes, put the breadcrumbs in one and the sifted flour in the other. At this point pass each piece of bread stuffed first in the flour and then using 2 forks in the egg, so as to cover them completely. Then pass them on a plate for a few seconds, so as to remove the excess egg and avoid lumps when you pass it in breadcrumbs. Transfer on a cutting board and with the blade of a knife lightly pressed the edges and the surface so as to uniform the breading and have a more precise shape. Si nesesè, pass again in the breadcrumbs and press again with the knife blade. Continue like this for all the other pieces and transfer them to a tray lined with parchment paper. Then transfer to the refrigerator for about 30 minit.
4 Fèt 30	After the mozzarellas have hardened, you can switch to the second breading, passing them first in the egg, then in the saucer to remove the excess and finally in the breadcrumbs. As previously done, then transfer the pieces of mozzarella in a carriage to a cutting board and smooth the breading with a knife. Continue like this for all the others by placing them on a tray lined with parchment paper. Put it in the fridge to harden for another 30 minit.
5 Fèt	Pour the oil in a pan and bring it to the temperature of 170-180 ° at the most. Dip a few pieces at a time and cook the mozzarellas in a carriage for 1-2 minit, turning them from time to time with a skimmer. When they are golden brown, drain them from the oil and transfer them to a tray lined with absorbent paper to remove excess oil. Fry the others and serve your mozzarella in a carriage immediately.