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Mozzarella bocconi e ciliegino Order now
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PRODUCT NAME: Mozzarella bocconi e ciliegino
INGREDIENTS: pasteurized cow's milk, rennet, ferments, salt
SIZE: gr. 10 - 100 - 500
NUTRITIONAL FACTS: Edible part: 100 g
Kcal: 243
Animal protein: 19 g
Vegetable protein: 0 g
Carbohydrates: 4,9 g
Fat: 16,1 g
Fibers: 0,2 g
Iron: 403 mg
Calcium: 403 mg
Vitamin C: 2 mg

Suggested recipes for this product:

"Mozzarella in carrozza"

INGREDIENTS: (for 4 persons)
8 slices of sandwich loaf
150 gr of mozzarella
3 eggs
2 tablespoons milk
Seed oil for frying.

PREPARATION: Cut the edges of slices of bread to remove the crust but above all to bring them into regular. You can also use another type of bread, for example, bread to large slices as the Tuscan or the Pugliese. the food will gain in taste.
Cut the mozzarella into thin slices. If the cheese seems very watery, spread the slices on a sheet of paper towels for a few minutes.
Distribuited the slices of mozzarella on half the slices of bread, leaving an inch free at the edges and close with the other slices of bread, pressing down edges.
Lightly dampen the 4 sides of each sandwich, for example dipping the cutting for a very short time in a saucer of water and past subsequently in a bowl of flour. This helps to seal the sides of sandwiches.
Beat the eggs with the milk, salt and pepper. If you like, you can add herbs (such as chives chopped) or a little grated Parmigiano.
Soak the sandwiches in the egg. Leave for 5 minutes in the egg until the sandwiches will be well soaked by a side, then turn them and leave for 5 minutes the other side. Take care of soak with egg even the 4 sides of each sandwich.
Fry in a pan with hot oil. Cook for about 2 or 3 minutes, then turn the sandwiches and cook until golden on the other side.
Place them on paper towel to remove excess oil. Serve immediately the mozzarella in carrozza, alone or accompanied with green salad or mixed
Mozzarella in carrozza
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