Mozzarella in Carrozza alla Pizzaiola

La storia di questo piatto

Mozzarella in carrozza is an old Neapolitan and Campanian comfort, but this version is a modern home reinvention, where the humble white sandwich bread puts on a pizzaiola's red coat and quietly steals the show. Tomato, garlic and oregano turn a snack into a pizzeria memory, the way an Italian kitchen wins you over: with what is already in the house.

Ingredienti

• 4 slice sandwich bread, crusts removed
• 65 g mozzarella or fior di latte, well drained and patted dry
• 1 piece egg
• 15 g tomato paste
• 30 g tomato passata
• 1 clove garlic (1 clove, halved, for rubbing the bread)
• 1 teaspoon dried oregano
• 15 g breadcrumbs
• 8 g unsweetened cornflakes, coarsely crushed
• 2 teaspoon olive oil
• 1 pinch fine salt (for the egg only)

Preparazione

1. Flatten the 4 slices of bread (already crustless) with a rolling pin, pressing firmly from the center toward the edges until they become thin and almost translucent when held up to the light: the thinner you roll them, the crispier the outside and the softer the inside will be. Then divide the slices into two pairs: one slice from each pair will be the base, the other the lid. Rub the halved garlic clove over one side of each base slice: a single pass is enough, it should leave only the aroma, not a bite.
2. In a small bowl, mix the tomato paste with the passata and oregano, without adding salt, since the paste and cheese already provide it. You'll get a thick spread that already smells like a pizzeria. Spread a thin layer on the garlic-rubbed side of the two base slices, without overdoing it: it should be fragrant, not dripping. Place the mozzarella, torn by hand, on top, after draining it and patting it dry with kitchen paper: if it stays watery, it will soak the bread and the sandwich will go soggy. Close with the two lid slices, then seal the edges by pressing them with the tines of a fork, helped by a thin layer of beaten egg (taken from the egg in the next step) brushed on the edges: if any gaps remain, the cheese will escape during cooking instead of melting inside.
3. Beat the egg in a deep plate with a pinch of salt, and in another plate mix the breadcrumbs with the cornflakes, coarsely crushed by hand: they should remain irregular bits, not fine powder, so the final crust will have more texture when bitten.
4. Dip each sandwich first in the egg, sliding it from side to side until well coated all over, then into the breadcrumb and cornflake mixture, pressing gently with your palm so the coating adheres well and doesn't fall off during cooking. Some will be left over: that's normal, it's needed to fully cover the surface.
5. Arrange the sandwiches on a baking sheet lined with parchment paper, without letting them touch, and brush a total of 2 teaspoons of oil over them: half a teaspoon on each side of every sandwich, a light and even layer. Bake in a conventional oven preheated to 200°C for 18-20 minutes, turning them halfway through: they're ready when the surface is golden and crispy to the touch.
6. Take them out of the oven and let them rest for a minute before cutting: the cheese inside is boiling hot and needs a few seconds to settle, otherwise it will run out at the first bite instead of staying stringy. If you like, finish with a pinch of dried oregano. Serve immediately, while still warm, perhaps with a quick salad on the side.