• Save to your scrapbook
  • Save to your scrapbook

    Mozzarella and Parma Ham in Carozza

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Mozzarella and Parma Ham in Carozza

    With its superior ingredients and no-holds-barred carozza, or fried-bread "carriage" sandwiching the oozing filling, this has to be the ultimate ham and cheese toastie.

    • Preparation time: 10 minutes
    • Cooking time: 16 minutes
    • Total time: 26 minutes 30 minutes

    Makes: Makes 4 Sandwiches


    • 8 small sage leaves, plus extra to garnish
    • 6 tbsp olive oil
    • 3 eggs, lightly beaten
    • 200ml whole milk
    • 75g plain flour
    • 8 slices white bread
    • 300g Buffalo Mozzarella, sliced
    • 4 slices Parma ham


    1. Gently heat the sage leaves and olive oil in a heavy-based frying pan for 5 minutes, until the sage begins to crisp. Remove it and drain on kitchen paper. Spoon half the oil into a small jug, leaving the rest in the pan.
    2. Season the beaten egg lightly and transfer it to a shallow bowl; put the milk and flour in a shallow bowl each too. Top half the slices of bread with a layer of Mozzarella, 2 crispy sage leaves and a slice of Parma ham. Grind over some pepper and top with a second slice of cheese. Press a second slice of bread on top to make a sandwich.
    3. 3 Dip each sandwich briefly in the milk, then the flour, followed by the seasoned egg, making sure it is well covered. Gently reheat the sage-infused olive oil in the frying pan. Fry two sandwiches for 4 minutes on each side until golden. Drain on kitchen towel. Repeat with the reserved oil and remaining sandwiches; eat while still warm.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Dark, sensual version of valpolicella, refermented on the lees of recioto wine for extra texture and flavour, adds to the indulgence.


    Average user rating

    5 stars