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:

Italian

Nruab nrab

Cov khoom xyaw

600 g (12 hlais) Sliced Bread
500 g Buffalo Mozzarella
150 g Baked Ham
5 Loj Qe
saj Ntsev
100 g 00 Hmoov nplej
300 g Breadcrumbs
Kib
1 l Paj noob hlis roj

Qhia

Mozzarella ua ib carriage yog lub classic “txoj kev noj”, uas yuav ua tau nyob hauv pliag heev. Nws yog ib yam ntawm cov zaub mov txawv uas nkawd yooj yim heev ua, muab lub sij hawm luv luv yuav siv kom. Nyob hauv kev muaj tiag, neeg feem coob, thaum ntsib breadcrumbs, mozzarella, qe, roj thiab mov ci, tsis paub tias qhov twg mus pib kom tau lub zoo meej Mozzarella ib carriage, golden thiab crunchy ntawm txoj kev kis. Kab tias tsis yog txhua leej txhua tus yeej paub ntawd mozzarella hauv lub carriage yuav tsum ua ob yam: kib thiab thiab ci. Mozzarella hauv carrozza yog ib phaj ntawm tus ceg av qab teb Italian raug thiab muaj ntau nyob rau sab qab teb. No mas, hais tias nws yug hauv Campania, pib ntawm lub xyoo pua nineteenth. Txawm tias cov loos thov tias hauv daim ntawv qhia no yog lawv tug, Nws yog tsim los zom ua dua tshiab tshaj cij thiab twm mozzarella.
Tus thawj daim ntawv qhia los ntawm Campania thiab muab siv kom twm mozzarella, Txawm hais tias nws yuav yog raug. Precisely rau vim li no, yog siv twm mozzarella, yuav tsum tau drained rau ob peb teev.
No daim ntawv qhia yuav siv lub npe mozzarella hauv ib carriage vim, lub slices ntawm cov cheese yog qhwv hauv ob slices cov mov ci (uas ua ib carriage), breaded hauv breadcrumbs thiab ces kib thiab. Then the crunchy wrapper that is obtained “protects” lub softness ntawm mozzarella, ib yam li ib tug ntxhais huabtais yog kev tiv thaiv nyob rau hauv nws cov carriage.

Ruam

1 Ua li cas	To prepare the mozzarella in a carriage, start cutting the buffalo mozzarella into slices 1 tuab. 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 Ua li cas	Thaum no tus taw tes, 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 Ua li cas 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. If necessary, 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 feeb.
4 Ua li cas 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 feeb.
5 Ua li cas	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 feeb, 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.