Mozzarella in Carrozza con Acciughe
Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.
Enjoy this month's perfect pairing for Carvinea's Lucerna Fiano IGT featured in the 6-bottle mixed case for September 2026.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Mozzarella in Carrozza with Anchovies
Serves 4
Ingredients
- 600 g buffalo mozzarella
- 16 slices white sandwich bread
- 6–8 anchovy fillets, packed in oil, drained
- 4 eggs
- Breadcrumbs, as needed
- Sunflower oil, for deep frying
- Fine salt, to finish
- Instructions
Method
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Drain the buffalo mozzarella well and gently press between paper towels to remove as much excess moisture as possible. Slice or tear the mozzarella into pieces that will cover the bread evenly. Keep chilled until ready to assemble.
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Arrange the chilled mozzarella evenly over 8 slices of bread, leaving a small border around the edges. Place 3–4 drained anchovy fillets evenly over the mozzarella on each sandwich. Top with the remaining 8 slices of bread and press gently but firmly around the edges to seal the sandwiches.
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Beat the eggs in a shallow bowl until smooth. Place the breadcrumbs in a separate shallow dish.
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Dip each sandwich into the beaten egg, making sure the bread is completely coated. Allow any excess egg to drain off, then coat thoroughly in breadcrumbs, pressing gently so the breadcrumbs adhere. Pay particular attention to the edges to ensure the mozzarella is well sealed inside.
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Heat the sunflower oil to 175°C (350°F). Carefully lower the sandwiches into the hot oil and fry in batches, without overcrowding the pan, until deep golden brown and crisp on all sides, approximately 2–3 minutes per side.
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Remove from the oil and drain briefly on a rack or paper towel-lined tray. Season lightly with fine salt while hot.
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Allow to rest for 1–2 minutes, then cut each sandwich into 4 quarters. Serve immediately while the bread is crisp and the mozzarella is hot and melted.
