Mozzarella in carrozza

Pour the cold milk into a bowl and lightly soak the bread slices with the crust, then squeeze them to remove excess liquid. Separately, beat the eggs and add salt.

Cut the mozzarella into four parts and place each one between two overlapping bread slices. Coat the four sandwiches obtained first in flour and then in beaten egg, making sure the edges adhere well.

Heat plenty of oil in a pan and when it is very hot, lower the mozzarella in carrozza one or two at a time, then cook them until the slices are well browned.

Remove with a slotted spoon, place on absorbent paper and serve immediately so that the mozzarella is stringy.

This traditional Campanian recipe was created to use up stale bread and leftover mozzarella from the day before, which is drier and releases less milk. Another way to recycle this dairy product is to cook it pizzaiola-style, sautéing it in a pan with a light sauce of fresh tomatoes and a handful of oregano.