Matzarella en Carrozza is a Passover take on one of my favorite Italian appetizers, Mozzarella en Carrozza. I simply replace the bread with matzah that I’ve pre-soaked in egg and add sliced mozzarella and Pesto on two pieces of matzah and mozzarella. Next step is to close the two halves of each sandwich and sauté them in olive oil. The result is an ooey gooey delicious appetizer/entrée/lunch that I call: Matzarella en Carrozza. This sandwich will please adults and children alike. It definitely takes matzah grilled cheese to another level!
Here’s a recipe for Pesto that can be used for Passover and all year round.
Prep time: 30 minutes
Note: You can use tomato sauce and some chopped fresh basil as a substitute for the pesto. It will have more of a pizza flavor — but there’s nothing wrong with that!
Matzarella en Carrozza
By Published: April 18, 2019
Yield:
- 2 (1-2 Servings)
Ingredients
- 1 8 inch matzah
- 2 large eggs
- 2 tablespoons milk/water
- 4 slices mozzarella
- 2 tablespoons Pesto
- 3 tablespoons olive/avocado oil
Equipment
- 8 inch square dish for soaking matzah
- medium skillet
Directions
- Beat eggs and milk/water together in soaking dish. Place matzah in eggs and turn over once or twice to be sure the egg has gotten all over it. Let matzah soak about 30 minutes. When soft, cut matzah in four squares. Place two slices of mozzarella on two pieces of matzah. Spread a tablespoon of Pesto over cheese. Cover with remaining two pieces of matzah.
- Heat oil in skillet over medium flame. Using a slotted spatula, lift each sandwich and let egg drip down. Place each sandwich in hot oil and sauté until brown. After you flip it, press down with the spatula a little bit to spread cheese. Brown on the other side and serve hot!
