Mozzarella In Corrozza Recipe

Make the sauce

Heat 2 tbsp extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and cook, stirring, until fragrant and pale golden, about 30–45 seconds — do not let it brown. Stir in the tomato paste and cook 15 seconds, then add the crushed tomatoes. Add 1 tsp sugar (if using), 1 tsp salt, and 1 tsp freshly ground black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to thicken slightly, stirring occasionally. Stir in torn basil leaves in the last minute. Taste and adjust seasoning. Keep warm off heat while you prepare the mozzarella.

Prepare the mozzarella and bread

Slice the 16 oz ball(s) of fresh buffalo mozzarella into 8 slices about 1/2-inch thick (roughly 2 oz per slice). Pat each slice dry very well with paper towels to remove excess moisture — this is essential to prevent sogginess and help the coating stick. Trim crusts from the 8 bread slices if desired, then lightly butter one side of each bread slice with the softened butter. The buttered side will be the exterior of each sandwich.

Assemble sandwiches

Place a mozzarella slice between two buttered bread slices, buttered sides out, to form 4 sandwiches. Press gently to seal edges. If you prefer a thinner profile, you can flatten slightly with your hand, but keep the cheese intact inside the bread.

Set up breading station

Place the flour in a shallow dish and spread evenly. In a second shallow bowl, whisk together 3 large eggs and 3 tbsp whole milk until smooth. In a third shallow bowl, combine 2 cups fine breadcrumbs with 1 tbsp grated Parmigiano-Reggiano, 1 tsp Kosher salt, 1 tsp freshly ground black pepper, and 1 tsp dried oregano (if using).

Bread the sandwiches (double coating)

Working with one sandwich at a time, dust all sides lightly in flour, shaking off excess. Dip into the egg mixture, making sure all surfaces are coated. Press into the breadcrumb mixture so breadcrumbs adhere firmly. For a more secure coating that helps prevent leaks, repeat the egg dip and breadcrumb press a second time, ensuring the seams and edges are well covered. Place finished sandwiches on a wire rack to rest for 5–10 minutes (this helps the coating set).

Pan-fry

Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/8–1/4-inch depth and heat over medium heat until shimmering and a drop of water sizzles (about 350°F if using a thermometer). Add the sandwiches, two at a time depending on skillet size, and fry until golden brown, about 2.5–3.5 minutes per side. Use a spatula to press gently for even contact. Adjust heat as needed so the crust browns slowly and the cheese melts without the bread burning. If the crust is browning too quickly, lower the heat slightly. After frying both sides, transfer sandwiches to a wire rack or paper towel-lined plate for a minute to drain; let rest 1–2 minutes so the cheese stabilizes.

Finish and slice

Using a sharp serrated knife, carefully slice each sandwich diagonally in half. The mozzarella should be melted and slightly stretchy but contained by the bread and coating. If you notice any oiliness or excessive leakage, let the sandwich rest another minute before slicing.

Serve

Plate two halves per serving with a small bowl of warm marinara sauce. Garnish with extra torn fresh basil and a dusting of grated Parmigiano-Reggiano, and offer lemon wedges on the side for those who like a bright finish.