Mozzarella on a float

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Mozzarella on a float
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Mozzarella on a float

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: ItalianDifficulty: Easy
Rations

6

rations
Preparation time

40

minutes
Cooking time

25

minutes
Calories

344

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

1

hour 

5

minutes

Invite your senses on a culinary journey with our delicious Mozzarella on a float. Distinguished by its elegant combination of soft slices of buffalo mozzarella and sweet ham or anchovies, this dish receives a light and crunchy touch after passing through an egg and milk bath and a soft frying.

Highlight the flavor with a simple sprinkle of salt and pepper and accompany it with a fresh salad full of color. Get inspired to create and enjoy this gastronomic experience while you let yourself be carried away by our playlist. Cooking has never been so therapeutic. Dare to cook and dance in your kitchen!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 8 slices crustless sliced bread

  • 4 slices sweet ham

  • 4 c.s. tablespoons milk

  • Virgin olive oil

  • Salt

  • Pepper

  • 2 large buffalo mozzarella balls

  • 2 eggs

  • Flour

Pasos

  • Slice the mozzarella and dry it well with kitchen paper. Place it on a piece of paper and set aside.
  • In a bowl, beat the eggs with the milk and season with salt and pepper. Reserve.
  • On a slice of bread, place a couple of slices of mozzarella and a slice of prosciutto (or anchovies). Sprinkle a little salt and cover with another slice of bread.
  • Dredge the sandwich in flour, then in the beaten egg and milk mixture, and fry in plenty of hot oil.
  • Place the fried sandwiches on paper towels to remove excess grease.
  • Serve the sandwiches accompanied by a colorful salad.

Notas

  • If you can, use sliced bread or brioche bread for best results.
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  • For a more intense flavor, you can add fresh basil leaves between the mozzarella and the ham.
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  • It is important that the mozzarella is well dried before you begin to handle it. This will prevent the additional moisture from making the bread soggy.
  • When frying, make sure the oil is very hot but not smoking, an intermediate heat will keep the outside texture crispy and the cheese melted on the inside.
  • The trick to keep it from opening during frying is to dip it first in flour and then in egg. This creates a layer that seals and prevents the cheese from coming out when frying.
  • When serving, cut the sandwiches diagonally to show off the melted cheese and facilitate tasting.
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  • You can substitute the sweet ham with anchovies, it will add a very interesting touch.

Información nutricional (por ración)*

  • Serving Size: 163g
  • Total number of serves: 6
  • Calories: 344kcal
  • Fat: 22g
  • Saturated Fat: 8g
  • Cholesterol: 80mg
  • Sodium: 620mg
  • Potassium: 200mg
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sugar: 3g
  • Protein: 15g
  • Vitamin A: 300IU
  • Vitamin C: 2mg
  • Calcium: 200mg
  • Iron: 2mg
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Key points of the recipe

  1. Drying the mozzarella: Make sure to dry the mozzarella slices well with kitchen paper before assembling the sandwich. This prevents the bread from becoming moist and falling apart during frying.
  2. Oil temperature: Heat the oil to a suitable temperature, neither too low to prevent the sandwich from browning properly, nor so high that it burns the sandwich. A very hot oil ensures a crispy texture on the outside and a melted cheese on the inside.
  3. Correct breading: Dip the sandwich first in flour and then in the egg-milk mixture. This process is crucial to create a layer that seals the edges of the sandwich and prevents the cheese from coming off during frying.

Pairing with wine

For this Mozzarella on a float recipe, I would recommend a light and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio. This is because these wines have enough acidity to complement the cheese and sweet ham, and will help bring out the flavor of the mozzarella without overwhelming it.

On the other hand, if you decide to use anchovies instead of ham, you could choose a white wine with a little more body and character, such as a Vermentino or an Albariño, which can balance the saltiness of the anchovies.

Avoid pairings with full-bodied red wines or very strong tannins (such as a Cabernet Sauvignon or Malbec), as they may be too intense for this dish and mask the subtle flavors of the mozzarella and ham or anchovies.

Beer pairing

Mozzarella en Carroza is a dish that combines savory flavors with a crunchy and slightly oily texture. For this dish, a suitable beer pairing might be a Pilsner or a Lager, which are refreshing and with a dry finish that can help cleanse the palate after each bite. Its moderate bitterness can help balance the fat in the mozzarella cheese and oil.

Another option would be a wheat beer, also known as Witbier or Weissbier. These beers are known for their citrus and spicy notes, which can go well with sweet ham and bring out the flavors of mozzarella.

As for beers that should be avoided, any type of dark beer, such as Stout or Porter, may be too robust and overpowering for this dish. Its roasted flavors and notes of coffee or chocolate would probably clash with the smoothness of the mozzarella and sweet ham or anchovies.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs, Fish

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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