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:

Setaliana

mahareng

metsoako

600 g, (12 lingoloa) Bohobe bo Sliced
500 g, Buffalo Mozzarella
150 g, Ham e Baked
5 kholo mahe
ho tatso letsoai
100 g, 00 phofo
300 g, Breadcrumbs
Ho Fry
1 k Oli ea soneblomo

directions

Mozzarella ka kariki ke ea khale “lijo tsa seterateng”, e ka etsoang hae ka nako e khuts'oane haholo. Ke e 'ngoe ea litlolo tseo ho leng bonolo ho li etsa, fuoa nako e khuts'oane e hlokang ho e etsa. Ka 'nete, batho ba bangata, ha u tobana le li-lawcrumbs, mozzarella, mahe, oli le bohobe, ha ke tsebe hore na u qale kae ho fumana Mozzarella e phethahetseng ka koloing, e le khauta ebile e boreleli sebakeng se nepahetseng. Mohlomong ha se motho e mong le e mong ea tsebang hore mozzarella ka kariking e ka pheha ka litsela tse peli tse fapaneng: e halikiloeng le e apehoang. Mozzarella ho carrozza ke sejana se tloaelehileng sa hloahloeng ea Italy mme e atile ka Boroa. Ho bonahala eka e hlahetse Campania, qalong ea lekholo la leshome le metso e robong la lilemo. Leha Baroma ba bolela hore risepe ke thepa ea bona, e ne e etselitsoe ho sebelisa bohobe bo tsoetseng pele le buffalo mozzarella.
The risepe pele ho tloha Campania fana bakeng sa tšebeliso khethehileng ea linare mozzarella, le hoja e ke haholo-holo sopho. Toba ka lebaka lena, haeba linare mozzarella e sebediswa, e lokela ho e minyelelitse bakeng sa lihora tse seng kae.
risepe ena nka lebitso la mozzarella ka kariki hobane, le dilae di le chisi li phuthetsoe ka a na le dilae a mabeli a bohobe (eo sebetsa jwalo ka kariki e), breaded ka breadcrumbs ebe halikiloeng. Joale e ntan'o ba crunchy wrapper e fumanweng “ho sireletsa” le softness tsa mozzarella, joalo ka khosatsana e sirelelitsoe kahare ho koloi ea eona.

mehato

1 etsahalale	To prepare the mozzarella in a carriage, start cutting the buffalo mozzarella into slices 1 cm, teteaneng. 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 etsahalale	Ka nako ena, 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 etsahalale 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. Haeba ho hlokahala, 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 metsotso.
4 etsahalale 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 metsotso.
5 etsahalale	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 metsotso, 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.