Non credo abbia bisogno di presentazioni. In assoluto una delle mie ricette preferite: la mozzarella in carrozza! Piccoli tramezzini di felicità dal cuore cremoso e filante e dalla panatura croccante. Nasce come ricetta di riciclo per consumare la mozzarella del giorno prima, ma oggi servita anche nei migliori ristoranti. Per prepararla utilizzate preferibilmente una mozzarella di bufala di qualità e un buon olio per friggere alla giusta temperatura. Non indispensabile nella ricetta, ma che dona un sapore davvero interessante, vi consiglio di aggiungere un pizzico di paprika affumicata.
INGREDIENTI:
- 250 g mozzarella di bufala (scolata)
- fette di pancarrè q.b
- 2 uova
- farina q.b
- pangrattato q.b
- olio di arachidi per friggere q.b
- sale q.b
- paprika q.b
PROCEDIMENTO:
In un piatto sbatti le uova con un pizzico di sale. Taglia a fette la mozzarella e tamponala con della carta assorbente. Prendi il pancarrè e su ogni fetta disponi un pezzo di mozzarella. Aggiungi il sale, la paprika e ricopri con altro pancarrè. Schiaccia bene con le mani per compattare il più possibile. Con un coltello rifila i bordi del pane in cassetta e taglia il tutto per diagonale (otterrai due tramezzini). Passa ciascun tramezzino prima nella farina, poi nell’uovo e infine nel pangrattato. Sigilla bene schiacciando i bordi per non far fuoriuscire la mozzarella in cottura e friggi in olio bollente (a circa 170°) fino a doratura. Fai assorbire l’olio in eccesso, lasciandoli per qualche minuto sulla carta assorbente.
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