Mozzarella in Carrozza

Elena and I have tried to make mozzarella a total of 4 times.  We had taken a class with Venissimo cheese (and this is recorded so you can do this, too) on how to make this and also ricotta.  Both were delicious and turned out on that first occasion.  Surprisingly enough, Mozzarella is one of the trickiest cheeses to make and while attempt #1 turned out great, #2 and #3 were a total disaster.  We made it again yesterday and had tremendous success. We have decided the difference was the freshness of the milk which we had purchased at Specialty Produce.  Once we had our crowning mozzarella success, we made one of the 1000 Foods to Eat Before you Die which is a Mozzarella in Carrozza or grilled cheese.  The difference is in the Italian version of the classic grilled cheese, the bread is dipped in an egg/cream mixture and then rolled in bread crumbs.  After being fried in butter, the result is a combo between a traditional grilled cheese and French toast.  While this is an amazing French toast, I don’t think the addition of the egg, cream and butter and the huge caloric impact they make really are worth it.  On day two, I took the same home made mozzarella, used pam cooking spray and cooked it in our panini maker and I think I was more of a fan of that version!