00:00We're going to make mozzarella in carrozza.
00:04That's very good. We're back. We had a day off yesterday.
00:08First day off after 60 cooks, so we are back with the best toasted sandwich in the world.
00:14Yeah, you know what, yesterday was a lovely day, and then today I just, we were thinking about where we've
00:20been
00:20and how we went to Venice a couple of years ago, and we had found these sandwiches.
00:27In fact, we sort of looked them up, and then we found this tiny little place that did them, and
00:32they were quite amazing.
00:34And in Venice, to find something really cheap, and they were cheap, was a revelation.
00:38And it's very simple. Mozzarella in carrozza, carrozza means carriage, and actually what it is, it's a toasted mozzarella sandwich,
00:44but sort of a cross between French toast and mozzarella sandwich, which can you, I mean, really, can you get
00:50any better than that?
00:51Traditionally, it's just mozzarella, but we're going to put some tomato on it.
00:53I've got an egg, which I'm going to whip up. Lisa's got some white bread, because you can only use
00:58white bread.
01:00Well, you can use any you want, but for us...
01:02Do you butter in the white, butter in the bread first?
01:05A little tight.
01:05Or just outside? No, we've got a special thing.
01:08There you go.
01:09So I'm just going to butter inside the bread, and we've got some sauce that we had from the other
01:16day when we made pizzas.
01:17So just a tomato pizza sauce.
01:19Which, of course, has been in the fridge for a couple days.
01:21And if you had salsa, you know, a jar of salsa or something like that, you could put that in
01:27it.
01:29Or whatever you want.
01:31There you go.
01:32It's the outside of the sandwich that is so gorgeous and very naughty.
01:37So, egg, a tiny bit of milk, and a bit of flour.
01:41So it's almost like a little sort of batter mixture, which is extraordinary.
01:46And then you mix the whole lot together.
01:49You put that mixture into a flat bowl.
01:53So like a nice dish of some type.
01:55Make sure the flour is all mixed up.
01:57And as you can see, Lisa is spreading tomato over her sandwich.
02:01So it's like making a pizza sandwich, I suppose.
02:05It is a pizza sandwich, isn't it, darling?
02:07Today it's a pizza sandwich.
02:08So instead of making pizza dough, salsa sandwich, and we are, of course, heading towards next week when we're going
02:14back to homeschooling.
02:16We won't remind you of that.
02:18Some people aren't.
02:19So now you take the mozzarella.
02:22Yeah, and I'm just going to slice it.
02:23I've got the hard mozzarella that you can slice.
02:26Oh, that's hot.
02:29I'm not going to use that bit.
02:30That's a bit of an old bit.
02:32Is anyone else got really bad hay fever?
02:35I think everybody's got hay fever.
02:38Hay fever.
02:39I'm going to warm that pan up and get that a bit more.
02:42So lots of mozzarella.
02:44This is not like the faint heart.
02:46This is a proper mozzarella sandwich.
02:48That means, Lisa, get it in there.
02:50Put that mozzarella in there.
02:51Let's move that out of your way so you can see what's going on.
02:54And then I'll put that in there.
02:56It is simple but just delicious.
02:59And you could put in there fresh basil if you wanted to.
03:03Maybe some fresh sage or something like that.
03:05Even a slice of ham.
03:06There is a sort of ham version of this.
03:09And now you push the top on.
03:12Salt, pepper?
03:13Yeah, if you want.
03:15Pepper and salt.
03:17Pepper.
03:18Salt.
03:20And then put it into our mixture here.
03:23So I'm going to take that mixture.
03:24Then push down.
03:25Make sure it's all pushed down.
03:26And then into your egg mix.
03:28And then pour the rest of the egg mix across the top.
03:31So that we've got a really good coating.
03:33So basically it's an eggy, ready.
03:37It's like a batter's pizza sandwich.
03:40It's sort of, yeah.
03:41It's getting better and better.
03:42Yes, it's sort of, yes.
03:43Do you want some oil in that?
03:44Yes, it's a little pan there.
03:45There's over here just there, my lovely.
03:47Right.
03:47And then I've got my hands done.
03:49You can see the whole egg has been absorbed by the bread.
03:52And then you just, it will go a bit oozy around the outside.
03:55In it goes.
03:56And then pour a little bit more of your egg across the top.
03:59And let it cook.
04:00We had to sit.
04:02We sat in this tiny little cafe with blue plastic seats.
04:06And there was us and an elderly couple.
04:09And just us.
04:10And we asked for it.
04:12And they smiled at us.
04:13Because they'd obviously need to come especially to get the sandwich.
04:16Just to get the sandwich.
04:17And it was this little cafeteria.
04:19And I'd say, Venice, to find somewhere which was fairly cheap.
04:23And it wasn't expensive because it was for the locals.
04:25It was really very, very good.
04:26Now what happens is the bread will start to fry.
04:29But you've got to be careful here.
04:31You don't have to heat too high.
04:32Because you want the cheese to melt as well as the bread to cook.
04:38Yeah.
04:38So we can probably turn that over now for the first time.
04:41Okay.
04:42So we're going to do a double turn, aren't we?
04:43Double turn.
04:44Yeah.
04:44Because we want that cheese to melt.
04:46There you go.
04:47In the pan.
04:49And look at that!
04:51Look at that!
04:52That was living.
04:55Did you just splat yourself?
04:57I splatted myself, yes.
04:58Did you?
04:58A little bit of hot oil.
04:59Did it go on your belly button?
05:01I can't wait for my leg.
05:02I've got my shorts on.
05:03Yes.
05:04So we had some sunshine earlier.
05:05And then we had to do an hour and a half of interviews for John and Lisa's Kitchen.
05:10Which comes out on the 6th of June.
05:12And while we were doing that, the sun was brilliant and beautiful.
05:16And as soon as the interviews stopped and I ran outside, gone.
05:19Clouds came.
05:20I know it's sort of like watching paint dry and toasting a sandwich.
05:23But you know what?
05:24The thing is that the beauty of it is that it's going to be absolutely delicious.
05:28I'll give you a plate.
05:29Did you say what it meant?
05:30Crozza means in a carriage.
05:32Mozzarella in a carriage.
05:33Cheese in a carriage.
05:35I mean, you know, what's not like to lie?
05:38It's not like to really turn again, my Lisa.
05:40Okay, we'll give you another turn.
05:46Oh my gosh.
05:48And then I turn the heat right down or off.
05:51Yeah.
05:51Let that go.
05:53There's our plate for the sandwich.
05:56I'll put that there so you can see it.
05:58And then we can cut it.
06:00Now, the cheese is...
06:01It's really melting.
06:02It's melting.
06:03Like the sort of cheesy pizza.
06:04But I mean, one sandwich, enough for two people.
06:09Well, some people will say, no way.
06:11But you and I will have half of that and some salad.
06:14And so, yes, ham, mozzarella, maybe a salami if you want to, a bit of chilli sauce if you
06:21like across the top.
06:22Yeah, anything you want.
06:23But then just put it in this eggy bread paste.
06:26What we're going to do now is get some blue plastic, cover some chairs, and pretend we're in
06:32Venice and eat our toasted sandwich.
06:35Let's get this out.
06:37And then you see, there we go.
06:39Turn that over again.
06:41I think at least one more go.
06:43Do you think it's a little bit longer?
06:45I think it's worth coming back for.
06:47Yes, I do too.
06:49Mozzarella in parozza.
06:50Here we go.
06:51Come on.
06:52You've got a slice of it.
06:54Sandwich.
06:56Oh, you can see the cheese is oozing.
06:57I can see the oozy cheese.
06:59Oozy, choosy, oozy, choosy, oozy.
07:02Look at this.
07:03Cut them quarters.
07:06There we go.
07:07All we need now is the sound of a gondola ride.
07:12And look at that.
07:14Mozzarella.
07:16And carozza.
07:17In carozza.
07:19In carozza.
07:19In carozza.
07:22Mozzarella toast and sandwich.
07:24Have a lovely day.
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