Fritto alla Garisenda
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- stale bread
- prosciutto (fatty and lean)
- truffles
- Gruyere cheese
- cold milk
- egg and breadcrumbs
- lard or oil
Instructions
- Cut crustless stale bread into equal diamonds or ~4 cm squares.
- Layer prosciutto, truffle slices, and Gruyere on half the pieces, then cap with the rest and press to seal; keep all cuts thin.
- Moisten with cold milk, then coat twice in egg and breadcrumbs to gild and seal the edges.
- Fry in lard or oil and serve alone or in a mixed fry.