In carrozza translates as 'in carriages', and refers to the fact that the cheese is encased in bread.
Makes a lovely starter.
For the cheese
8 slices white bread
1 mozzarella ball
2 eggs (only yolks needed)
2tbsp plain flour
salt and black pepper
3tbsp olive oil
1tbsp red wine vinegar
1tsp caster sugar
Plenty of basil leaves, some chopped, some for serving.
First prepare the mozzarella
Take each slice of bread, place a glass in the middle and cut around it. (Use the remainder to make breadcrumbs which you can freeze for a later date.)
Place a piece of cheese on top of one of the bread circles. Cover with a second circle and press the edges together to seal the cheese inside.
Then, make the sauce
Cut the tomatoes in half and place in a pan with the red wine vinegar and the caster sugar.
Coarsely chop a handful of basil and add it to the pan while the tomatoes are still warm.
Transfer to a bowl and allow to cool completely.
Either chop in the bowl with a sharp knife, or use a chopping board and return to the bowl.
Taste and adjust seasoning to suit. (I used fresh home-grown tomatoes which were naturally sweet so did not need to add any more sugar or any salt at all.)
Cook the cheese
Separate the eggs. Retain the yolks and mix them with 1tbsp water. (Keep whites for another culinary purpose.)
When ready to cook, heat the oil in a pan.
Add to the pan and fry each side until crisp and golden.
Drain on kitchen roll.
Place on a plate with the tomato sauce and a basil garnish.
The bread casing should be crispy and the cheese should be just beginning to 'ooze'.