Recipes At My Table

We have a delicious Italian snack called Mozzarella in Carrozza.  This is where we tuck the mozzarella inside the bread, dip it in eggs, milk and then fry it. In our house we make Tuna in Carrozza because we like tuna sandwiches and this elevates them a bit.  Someone asked me where the original sandwich gets its name.  Well, when you eat one the strands of melted mozzarella pull away from the sandwich and resemble the reins of a horse and carriage. 

In this sandwich, do not use fresh mozzarella; it is best to use the commercial brick one. The high moisture of fresh mozzarella will not work.  I also use a Panko crust on the bread after I dip into the egg and milk. Set out your stations before starting, this way everything is ready to go. This is a great recipe for a quick lunch or supper on a busy winter’s day. Serve with a bowl of hot soup or fries on the side and watch the family smile.

For another great tuna recipe on my blog https://recipesatmytable.com/tuna-cakes-with-roasted-garlic-aioli/

Ingredients for tuna in carrozza

• 4 slices bread
• 1/2 cup shredded mozzarella
• 1 can tuna
• 1 stalk celery (chopped)
• 2tbsp mayonnaise
• 1 tsp relish
• 1tsp lemon juice
• salt and pepper
• 1 egg
• 1/2 cup milk
• 1/2 cup Panko breadcrumbs
• couple of tbsp of olive oil for frying

Process

Beat the milk and eggs.  This makes a custard for the bread.In another bowl mix the bread crumbs with some salt and pepper and stir. Put the tuna in a bowl and add the celery,mayonnaise, relish, lemon juice, salt and pepper. You can add anything into the tuna; sometimes I add chopped shallots, dried cranberries, celery or anything that adds crunch.

Now you are ready to assemble.  Top two slices of bread with some tuna mixture.On top of this spread the shredded mozzarella and pat it down.  Top with the remaining bread slices and pat down gently. You can also add your favourite mustard to the bread or smear each inside slice with butter.

Dip both sides and all the edges of the sandwich into the custard mixture and then into the Panko bread crumbs. The magic happens when you dip the bread into the Panko crumbs. Put the sandwiches on a plate and refrigerate to firm them up. This is the secret. 

Place a pan of medium heat and add the olive oil.  You will know when it is ready by dropping in a few bread crumbs.  If they bubble away, put in your sandwiches. 

Cook until golden brown. Place on paper towels to drain.  Season with a bit more salt and pepper. YUM!!

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Tuna In Carrozza

Author Renata Solski

Ingredients

• 4 slices bread
• 1/2 cup shredded mozzarella
• 1 can tuna
• 1 stalk celery chopped
• 2 tbsp mayonnaise
• 1 tsp relish
• 1 tsp lemon juice
• salt and pepper
• 1 egg
• 1/2 cup milk
• 1/2 cup Panko breadcrumbs
• couple of tbsp of olive oil for frying

Instructions

1. Beat the milk and eggs.  This makes a custard for the bread.In another bowl mix the bread crumbs with some salt and pepper and stir. Put the tuna in a bowl and add the celery,mayonnaise, relish, lemon juice, salt and pepper. You can add anything into the tuna; sometimes I add chopped shallots, dried cranberries, celery or anything that adds crunch.
2. Now you are ready to assemble.  Top two slices of bread with some tuna mixture.On top of this spread the shredded mozzarella and pat it down.  Top with the remaining bread slices and pat down gently. You can also add your favourite mustard to the bread or smear each inside slice with butter.
3. Dip both sides and all the edges of the sandwich into the custard mixture and then into the Panko bread crumbs. The magic happens when you dip the bread into the Panko crumbs. Put the sandwiches on a plate and refrigerate to firm them up. This is the secret.
4. Place a pan of medium heat and add the olive oil.  You will know when it is ready by dropping in a few bread crumbs.  If they bubble away, put in your sandwiches.
5. Cook until golden brown and place on paper towels to drain.  Season with a bit more salt and pepper.

You can have your fish and dress it with lemon. This recipe is so easy that your family and friends will think yo spent hours preparing it. This Lemon Honey Trout will become a favourite at your table. The simple sauce dresses it up and makes it luscious. Being half Sicilian, I know the value of lemons in everyday cooking. They are a staple in our house. If we don’t have lemons, our cupboards might as well be bare. I use them even in a simple lemon garlic spaghetti that I make.

Lemons in Italian Cooking

Lemons are a crucial flavour enhancer; they are equivalent to salt in the Mediterranean kitchen. Adding a bit of lemon juice will change the taste of your dish by giving it a zing. We use it in both sweet and savoury dishes. Sometimes when you use whole lemons you can get a bit of a bitter taste, but that also compliments a dish. It especially cuts the greasiness of dishes and gives food a clean and fresh taste. We always had lemon wedges on our table and sometimes we ate lemons as you would oranges. Well, pieces of them. lol

My favourite lemons are from the Amalfi Coast, although Sicilian ones are next on my list. Both are sweet and fragrant. They are plump with lots of zest, not like the ones we find in our grocery stores.

A great Lemon Dessert on my blog

With the holidays approaching you might like this light lemon mousse to finish any meal https://recipesatmytable.com/lemon-yogurt-mousse/

The filets are fresh from a fish market. Remember that fish should not smell fishy. This has a clean smell and the colour is just beautiful. I pat them dry with paper towels and salt and pepper them.

I cut each piece into portions. Leave the skin on. Set up your dredging station. Dip the fish first into the egg mixture and then into bread and cornmeal.

Make sure the pan is hot before you add 1 tbsp of butter and 2 tbsp of olive oil. I like to heat the pan on medium and keep the temperature steady at this. Nothing burns.

In a small bowl, I place the honey, lemon juice, zest and butter. Into the microwave it goes for 30 seconds.

Then onto the platter it goes. It is ready for the sauce.

I serve it with a nice side of green beens and small potatoes. You can see how that butter, lemon and honey sauce dresses this up. YUM!!

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Lemon Honey Trout

Servings 4

Author Renata Solski

Ingredients

• 4 good portions of trout
• 1/2 cup polenta cornmeal
• 1/2 cup all purpose flour
• 1 tsp Italian seasoning
• 1/4 cup parmesan cheese
• 1 egg
• 2 tbsp cream
• 2 tbsp butter
• 2 tbsp butter
• 1 lemon
• 2 tbsp olive oil
• fresh parsley or dill for dressing

Instructions

1. Rub the trout with the lemon.
2. Take a bowl and stir together the cornmeal, flour, Parmesan, and Italian seasoning. Set aside
3. Whisk together the egg and cream. Set aside
4. Salt and pepper the fish, rubbing it well.
5. Dip the trout into the egg mixture and then the bread mixture.
6. Melt 1 tbsp of butter in a large frying pan. Add the olive oil.
7. Fry the trout about 4 minutes per side.
8. Remove fish and place on a platter.

9. Mix the honey, juice of half a lemon, and the zest of half a lemon. Put in 1 tablespoon of butter. Place in microwave for 30 seconds until melted. Drizzle over the fish.

10. Dress with some chopped parsley or dill.