Matzarella en Carrozza is a Passover take of one of my favorite Italian appetizers, Mozzarella en Carrozza. I simply replace the bread with matzah that’s been soaked in egg, add mozzarella and Pesto, and sauté in olive oil. The result is an ooey gooey delicious appetizer/entrée, Matzarella en Carrozza, that 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 April 18, 2019Published:
- 1 8 inch matzah
- 2 large eggs
- 2 tablespoons milk/water
- 4 slices mozzarella
- 2 tablespoons Pesto
- 3 tablespoons olive/avocado oil
- 8 inch square dish for soaking matzah
- medium skillet
- 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!