Mozzarella in carozza with truffle paste and rocket leaves

Truffle paste adds a touch of luxury to a classic Italian snack in Frank Bordoni's recipe for a cheesy treat
By Frank Bordoni
Mozzarella in carozza with truffle paste and rocket leaves
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 4 slices white bread
  • 2 tbsp truffle paste
  • 1 balls buffalo mozzarella
  • 1 pinches oregano, or marjoram
  • 1 pinches sea salt
  • 1 pinches freshly ground black pepper
  • 3 tbsp olive oil
  • 2 eggs, beaten
  • 500 g rocket
  • 0.5 lemons, juice


1. Cut the bread into four large circles and brush one side of each circle with the truffle paste, leaving a small border around the edge. 2. Layer the mozzarella on two of the circles and scatter with the oregano. Season with sea salt and freshly ground pepper, then top with the two remaining circles of bread to make two large 'ravioli' type parcels, pressing down well at the edges to seal. 3. Heat 2 tablespoons of olive oil in a heavy-based frying pan, taking care that the oil is not too hot or it will burn the bread without heating the mozzarella cheese inside it. 4. Dip the bread parcels in the beaten egg and add to the frying pan. Fry for approximately three minutes until golden, then turn over and fry for a further three minutes. 5. Lay the rocket on a plate and drizzle with the remaining olive oil and the lemon juice. Serve the mozzarella parcels immediately whilst the cheese is still warm and stringy!

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