Mozzarella in carrozza al verde con pesto di zucchine e basilico
- Vegetarian
- Energy Kcal 756
- Carbohydrates g 56.1
- of which sugars g 1.6
- Protein g 22.8
- Fats g 48.9
- of which saturated fat g 12.44
- Fiber g 2.8
- Cholesterol mg 107
- Sodium mg 983
- Difficulty: Average
- Prep time: 30 min
- Cook time: 8 min
- Makes: 8 pieces
- Cost: Average
PRESENTATION
Mozzarella in carrozza al verde is like a fun twist on the classic mozzarella in carrozza you’ll spot all over Liguria. Picture this: a fried Italian mozzarella sandwich that’s crispy outside and super melty inside. Really, really good. The magic? It comes with two fresh green pestos. You get both the basil pesto—straight from Genoa, packed with aromatic basil, Parmesan, and pine nuts—and a fresh zucchini pesto. It’s got a hint of veggie sweetness and such a gorgeous green color. So here's the thing: these pestos are layered between soft slices of bread with gooey, stringy mozzarella, then everything is dipped and fried until it's golden and crunchy. When you take a bite, the hot cheese pulls and the herby, garlicky aroma of pesto really hits you—no wonder folks in Liguria love it as street food or for parties. And look, what’s cool about this dish is how it shows off Italian creativity. In Liguria, you'll see these sandwiches with different fillings—sometimes prosciutto sneaks in, or maybe other cheeses pop up, but this one focuses on that fresh taste of homemade zucchini pesto and basil pesto. It’s a bite that's both familiar and new. Pretty cool, right? The combo of tender bread, stringy mozzarella, and the punchy, fresh flavor of pesto makes every piece special. People love serving these hot so you can enjoy the crunchy crust right away, and to be honest, they disappear super fast whenever they're on a table. If you’re into easy Italian recipes or just want to try a mozzarella sandwich recipe with a bit more flair, this Ligurian favorite is a really tasty place to start. It’s savory, a little fancy, yet perfect for snacking with friends or as a quick treat when you want something different from your usual fried cheese sandwich. I mean, give it a try and savor a delicious piece of Ligurian cuisine that's sure to impress.
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INGREDIENTS
- Ingredients for 8 Mozzarella
- Homemade bread 1.1 lbs (500 g) - (Apulian type)
- Mozzarella cheese 1.5 lbs (360 g) - (fiordilatte)
- For the Zucchini Pesto
- Zucchini 0.67 cup (80 g)
- Basil 0.1 oz (3 g)
- Almonds 0.1 oz (3 g)
- Pine nuts 1 tbsp (10 g)
- Parmigiano Reggiano PDO cheese 0.4 oz (10 g) - (to grate)
- Pecorino cheese 0.4 oz (10 g) - (to grate)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt 1 pinch
- Garlic ½ clove
- For the Basil Pesto
- Basil 1 cup (25 g)
- Garlic ½ clove
- Pine nuts 0.7 tbsp (7 g)
- Almonds 1 tsp (3 g)
- Parmigiano Reggiano PDO cheese 1.2 oz (35 g) - (to grate)
- Pecorino cheese 0.5 oz (15 g) - (grated)
- Extra virgin olive oil 3 ½ tbsp (50 g)
- Fine salt 1 pinch
- For Breading and Frying
- Eggs 3 - (medium)
- Whole milk 0.4 cup (100 ml)
- Fine salt 1 pinch
- Black pepper 1 pinch
- Type 00 flour 1 ¼ cup (150 g)
- Vegetable oil 4 ¼ cups (1 l)
How to prepare Mozzarella in carrozza al verde con pesto di zucchine e basilico
To prepare the green mozzarella in carrozza with zucchini and basil pesto, start by making the Zucchini pesto: wash, trim, and grate the zucchini with a fine grater to make them as fine as possible 1, then place them in a sieve over a bowl, salt them, and let them drain from excess water for about 1 hour 2. In a food processor with blades, place almonds, pine nuts, basil, a pinch of salt, garlic, a drizzle of oil 3, and the grated cheese, blend everything to get a cream.
Then drain the grated zucchini and add them to the mixture in the processor, finish the pesto with a final round of blending until you have a smooth mixture 4. Transfer it to a bowl and proceed with the Genoese pesto (Pesto alla genovese): clean the basil leaves with a damp cloth, peel the garlic and place it in the mortar (alternatively, you can use the processor), along with the salt. Start pounding and when the garlic has turned into a cream 5, add the basil 6,
then crush the basil against the walls of the mortar, turning the pestle from left to right and simultaneously rotating the mortar in the opposite direction (right to left); continue like this 7 until a bright green liquid comes out from the basil leaves. At this point, add the pine nuts and almonds 8 and start pounding again to turn it into cream. Add the cheese a little at a time 9,
and finally the olive oil in a stream 10, always stirring with the pestle. Mix the ingredients well until you obtain a homogeneous sauce. Once ready, set the two pestos aside 11. Slice the loaf 12,
using a cookie cutter, cut out 16 circles of 3 inches in diameter avoiding the crust 13. Slice the mozzarella into slices 0.4 inches thick 14 and set it to drain. Fill half of the bread circles with zucchini pesto 15,
place a slice of mozzarella in the center 16, then fill the remaining bread circles with basil pesto 17 and mozzarella. Once you've finished assembling the mozzarella in carrozza, proceed to breading: beat the eggs with the milk 18 and add salt and pepper,
coat the mozzarella first in flour 19, making sure it adheres well on all sides, then in eggs 20, and again in flour 21.
Before frying them, coat them in the egg one last time 22: this double breading will prevent water loss during cooking. Heat the seed oil in a pan, monitor the temperature with a thermometer, and when the oil reaches 350°F-360°F, immerse the mozzarella in carrozza. Cook them on both sides until golden, drain them with a slotted spoon, and let them dry on a tray lined with paper towels (23-24). Enjoy the green mozzarella in carrozza with zucchini and basil pesto hot!