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Mozzarella in Carrozza Recipe

Mozzarella in Carrozza

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

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  • on May 11, 2009

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    I have made a variation of these before - tried Giada's recipe and it was simply delicious! Instead of deep frying in olive oil, I melted a small amount of butter in a non-stick skillet . I also served with heated marinara sauce for dipping. My husband and I devoured them. We grow fresh tomatoes every year - when they come in I'll try these with a slice of home-grown tomato. Thank you Giada, I love your show and your recipes!!

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  • on May 09, 2009

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    An upgraded grilled cheese. This sandwich has lots of textural appeal. Each bite has crispiness, and crunchiness (from the bread, and gooey, mellty smokiness from the mozzarella. Perfect.... if not a little unhealty.

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  • on June 30, 2008

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    Waaaaaaaay too much oil. This was just like taking a bite of crunchy grease. I usually love Giada's recipes, this one was not so great

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  • on June 20, 2008

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    this tasted awful. will not make ever again. sorry giada you really missed this one.

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  • on March 28, 2008

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    Lovely recipe, and very easy. I always use less oil, and the recipe is easy to make in smaller portions -- just eyeball the ingredients. My husband loves this -- it's the ONLY dish he'll eat that involves pesto!

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  • on January 08, 2008

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    I tried this after seeing the episode and love the crunchiness of the bread and the soft melty goodness of the mozzarella. The fresh basil adds just the kick that an ordinary grilled cheese is missing.

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  • on August 24, 2007

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    These were so good....taste is a five, but might try to make it a little healthier next time. Also, served this with some roma tomatoes cut up with balsamic and seasonings - maybe next time I'll put the tomatoes in the sandwich too.

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  • on August 20, 2007

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    Loved the flavor, but way too greasy. Pan fried them after the first one and liked it much better. Also chopped up the basil.

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  • on August 10, 2007

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    This was easy to make and everyone loved it. I made a different sauce to eat with it which was also tasty, which is good because you could just use whatever you have around to throw into the food processor.

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  • on August 10, 2007

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    I've made these twice now. The first time, I stuck very closely to the recipe to get the authentic taste and feel of the sandwich. The second time I made them with a few revisions to lighten them up and make them easier to eat.

    My revisions included:
    1 I substituted Alpine Lace's Reduced Fat Smoked Provoline Cheese slices for the Mozzarella.

    2 I gave a few chops to the basil before putting it in the sandwich so I didn't come out with a whole leaf every time I took a bite. and...

    3 I cooked the sandwiches in olive oil and a bit of light butter drizzped onto the bottom of a large frying pan.

    By doing this I retained the same great flavor, but reduced the fat by nearly 1/3.

    Enjoy...and Lighten-Up in the Kitchen!

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