Cut the mozzarella into slices (almost 1cm each in width).

Crack 3 eggs into a bowl and whisk them together well.

Add milk along with salt and pepper to the eggs and mix once again.

Cut the crusts off the bread, being careful not to slice too much of the white part off along with it!

Pour some oil into a fry pan and turn the stove up to a medium high heat.

Layer the slices of mozzarella, one next to the other on top of 2 of the slices of bread

Layer 2-3 thin slices of Prosciutto di Parma inside your Mozzarella in Carrozza, then place a plain piece of slice bread on top. Press down gently to make sure it is closed nice and tightly.

Pass the edges of the bread gently through the bowl of flour, moving your Mozzarella in Carrozza around until all edges have been dusted well.

Then, dip it into the egg and milk mixture until all of the outside is covered and lift it up so that the excess liquid drips off and back into the bowl.

Once the oil in the pan has reached around 150degrees Celsius, you can drop the Mozzarella in Carrozza inside and let it fry for around 2-3 minutes or until it begins to turn lightly golden.

Lift the cheese sandwich out of the oil using a utensil that will help to drain out any excess oil.

Have a plate prepared on the side that is layered with kitchen paper, so theany more excess oil can absorb into it.

Repeat this step with as many as you like and try to serve warm so the cheese is still melted and can be enjoyed.

E ora si mangia, Vincenzo’s Plate….Enjoy!