Mozzarella in Carrozza in a Sherry Cream Sauce

This Neapolitan specialty is one of the nicest ways to serve mozzarella cheese.


For The Sauce
    • 3 tablespoons olive oil
    • 1 shallot onion chopped
    • Two garlic clothes, chopped finely
    • 14 ounces heavy cream
    • 2 ounces dry sherry wine
    • 6 ounces grated
    • Parmesan cheese
    • 4 ounces unsalted butter
For The Wedges
    • 7 ounce sliced mozzarella cheese
    • 8 –1/2 thick slices they all white bread, crusts removed
    • 3 ounce unsalted butter
    • 4 ounce all purpose flour
    • 6 ounce Italian bread crumb
    • 6 ounce corn oil or canola oil
    • 3  eggs
    • 3 tablespoons milk
    • Salt-and-pepper


First, make the sauce. Heat the olive oil and butter in a medium, heavy bottom pan. Add the onions and garlic and cook over low heat, stirring occasionally, until softened. Add the sherry wine and cook, stirring  frequently, for an additional five minutes. Stir in the cream. Cook for about 8 minutes, add the Parmesan cheese, salt and pepper. then let it simmer for another 2  minutes so you have a creamy sauce.