Mozzarella en Carozza
Okay can someone aswer a few question about this appetizer
1. what exactly is the difference (if any) between a Mozzarella en carozza and a Spiedini alla Romana
2. Is there in fact a specific sauce that is supposed to go on this. Some palces serve it whith a straight marinara some with a tomato sauce with capers (I've also heard somethign about anchovies or sardines but have not bumped into this) at least one place I frequent serves it with a thick Franchese sauce (which icidentally is supsingly good on the thing, complements the fried nature very well)
mozzarella in (not en, which is Spanish) carrozza (correct spelling) is mozzarella between slices of bread, floured, dipped in egg, and fried. Never a sauce (at least in Italy).
"Spiedini alla romana" is a new one for me, but by definition it has to have small skewers, which is what spiedini are (one spiedino, two spiedini). Never heard of it in Rome, and found no Google hits in Italian (there may be, but I lost patience before I found them).
It's an Italian-American classic, a simple butter/lemon/parsley pan sauce for veal or chicken scaloppine, or fish filets. I've seen older recipes describing spiedini as a Roman specialty; the term has also described, in Italian-American cooking, small roles of meat or poultry, lightly stuffed, not always skewered, either grilled or baked..
Spadieni alla Romana......I've never seen it stacked or skewered....nor seen it served with a Francese sauce. I have only seen it served with an anchovy butter or sauce.
Mozzarella en Carrozza.....usually is served with a tomato based sauce. The complexity of the sauce depends on the quality of the restaurant or cook/chef. My experience is it is usually mozzarella cheese dipped in flour, egg and bread crumbs, deep fried....however, I believe the origins call for it to be more of a cheese sandwich that is cheese covered with bread, dipped in egg and then coated with bread crumbs and pan fried.