Name: Mozzarella in Matzoh Carrozza
Yield: Yield: 6 to 7 appetizer or light lunch servings
Cuisine: United States
Ingredients: Salt; 6 or 7 whole matzohs, egg or plain; About ½ pound mozzarella cheese, shredded or thinly sliced and then diced; 2 teaspoons finely minced garlic; 2 large eggs; 6 to 12 fresh basil leaves, shredded (optional); lemon quarters; fresh parsley sprigs, for garnish; Olive oil, for frying; 3 anchovy fillets, finely chopped; 2 teaspoons best-quality extra virgin olive oil; Juice of 1 lemon (3 to 4 tablespoons); freshly ground black pepper

Preparation info

Yield:
6 to 7
appetizer

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

This variation on the Neapolitan mozzarella in carrozza—a luscious golden-fried sandwich of molten mozzarella, sauced with a blend of garlic, lemon, and anchovies—may seem unusual, but softened matzoh works remarkably well as a substitute for the fluffy, sliced white bread frequently used. The absorbent matzoh pairs beautifully with the assertive citrusy sauce

I especially like the subtle way the slightly sweet egg matzohs soften the saline edge of anchovies, but plain matzoh