Italian Fried Cheese Triangles

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Italian fried cheese triangles use both mozzarella and carroza as primary ingredients. Make Italian fried cheese triangles with help from the owner of a family Italian restaurant in this free video clip.

Part of the Video Series: Italian Dishes
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Video Transcript

How we doing? Clamenza Caserta here. Back here again. Good day. Italian cheese triangles and Italian Mozzarella in Carroza. And carroza means in Italian means in a carriage. OK. So I'm going to do my own little twist on this. And this is what we're going to do. It's like an Italian grilled cheese basically without the butter. We use olive oil. OK. What we're going to do, I'm going to use three different kind of cheeses today. I'm going to use fresh made Mozzarella that we make in house, beautiful Mozzarella. I'm going to use a little Provolone and I'm going to use a little shaved of Asiago. Now what you do is you're going to take a couple of slices of bread. The trick is, and when mom used to make a little peanut butter and jelly I used to tell her to cut the crust, I happen to like the crust, but we used to cut the crust off, so that's what we're going to do for the Carroza or our Italian cheese triangles. OK. We're going to cut the crust off the bread like this. This again is one of those simple, very simplistic rustic beautiful things I happen to love to eat. My mother used to make this for me when I was a kid, forget about it. It was beautiful. A little Provolone cheese. Now the trick with this too which I just caught myself on, you want to keep the cheese inside the bread. Because what we're going to do is we're going to make a little pillow, like a little pocket. So we're going to put down a couple of slices of Provolone, we're going to put down a couple of slices of fresh Mozzarella, OK. And then some shaved Asiago. Now here's the trick. What we're going to do is push it down like this. And we're going to kind of crimp the edges like this. We're going to make it like a little pillow. Again, a couple of these on your bed, I fall asleep, forget about it. Here we go. OK. Once we get it sealed. OK. Now we've gotten the trick, make sure it's sealed so no cheese leaks out. What we're going to do is first a little trick too. You give it a little flour, OK. Pat it off like that. Now here's the other thing too. And this goes with anything. When your breading whether it be chicken collards, whether it be a little Mozzarella in Carroza, whether it be a veal cutlet, whether it be left shoe, I don't care what you're doing. OK. Use one hand for one thing, your other hand for the other thing. That way you don't get those wet breadcrumb fingers, like you know when you were a kid you're mixing something. Use this hand, we're going to dip it in the egg. OK. Just like this. And then very simple, back in the flour and we're going to use this hand like this. That way your hands stay nice and clean. OK. Now if you had a deep fryer, which I don't have a deep fryer at my house. OK, would be the easy way to do it. But again, once you've got this nice beautiful pillow of Italian cheeses like this, on your stove get a little saute pan going, a little saute pan going with a little bit of olive oil. You don't want to use butter. Butter will burn too quick. OK. Olive oil's got a higher heating point. Now keep it on a medium flame. That's the other thing. You don't want to keep it too high. OK. Now very simple, if I can find the thing, if I can find the thing, we got it hid in the flour but it happens when you're really cooking. Very simple, medium flame, get it frying. You hear the sizzle, that's the other thing too. You don't want to ever, ever, never drop it in cold oil. You want to hear that nice sizzle when it hits the pan, just like that. OK. Beautiful. Now a couple of things you can do with this, as a tip, couple of suggestions, you don't have to do it, you don't have to take my advice. I don't care what you do. You can do a little dipping sauce. You can do a little tomato sauce. At the restaurant we like to do it with a little garlic, red pepper.


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