Recipe courtesy of Mediterraneo Caffe

Mozzarella in Carrozza Mediterraneo

  • Level: Intermediate
  • Total: 1 day 45 min
  • Prep: 35 min
  • Inactive: 1 day
  • Cook: 10 min
  • Yield: 24 servings
Share This Recipe


1 pound fresh, cleaned basil tops (no stems)

1 cup extra-virgin olive oil

1 tablespoon kosher salt

1 tablespoon black pepper

3 pounds whole milk, fresh curd

2 tablespoons kosher salt

1 pound thinly slice prosciutto di Parma, (approximately)

1 pound all-purpose flour, for dredging

10 eggs, beaten, for egg wash

1 1/2 pounds fine bread crumbs

2 cups oil (approximately), for frying


  1. Combine basil, olive oil, salt, and pepper in a food processor and process until smooth.
  2. Bring 5 quarts of water to a simmer and remove from heat.
  3. In a large mixing bowl, break apart the curd into small pieces (it is best to use your hands). Season the curd with kosher salt.
  4. Carefully pour the hot water over the curd. Using 2 long wooden spoons, carefully but quickly begin working the curd, forming it into a smooth, lumpless ball. Once curd is of smooth texture, remove from water and place onto a plastic film lined sheet pan.
  5. Evenly stretch the mozzarella on the sheet pan to cover the entire surface. Spread a thin layer of the basil puree on the mozzarella. Place a thin layer of the prosciutto di Parma over the basil puree. Using the underlying film, begin rolling the mozzarella tightly, forming a pinwheel.
  6. Wrap the entire log of mozzarella in plastic wrap and place into refrigerator. Allow to rest for 8 to 24 hours.
  7. Slice the mozzarella log into 1-inch pieces. Dredge in flour, then in egg wash and then lightly coat with bread crumbs. Reserve in refrigerator until time to pan fry.
  8. Pan fry in oil until golden brown on both sides.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …