Roman-Style Fry II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 50 g roast chicken breast
- 40 g salted tongue
- 30 g fat-and-lean prosciutto
- 1 spoonful Parmesan
- truffle
- 2 dl milk
- 30 g butter
- 30 g flour
- wafers (ostie)
Instructions
- Dice the chicken breast, tongue, prosciutto, and slice the truffle.
- Make a balsamella from milk, butter, and flour, and stir in the diced ingredients, Parmesan, and truffle.
- Chill, then enclose in wafers and fry as in N. 176.