‘Mozza’ is my nickname for that gentle, fresh Italian mozzarella cheese, traditionally made from buffalo milk, and acarrozza is a carriage, used to signify the carriage-wheel shape of these very suppery pan-fried sandwiches.
Stamp out 4 round sandwiches with a cookie cutter, egg-ring or rim of a glass. Pinch the edges together lightly and flatten lightly with your hand. Beat eggs in a bowl with salt and pepper until well mixed. Soak the sandwiches in beaten egg on both sides.
Heat a thin layer of oil in a frypan, until it just starts to smoke. Add sandwiches and fry on both sides until the outside is lightly golden and the cheese has started to melt. Drain on paper towel, and serve hot.
© 1998 All rights reserved. Published by Murdoch Books.