PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 4 zucchini, sliced and pan fried in a little oil
- 2 cups of bread (white part of any bread will do)
- ¼ cup of milk
- 150 gr cooked prosciutto or mortadella
- 1 egg
- ¼ cup parmesan
- ¼ cup breadcrumbs
- 1 minced garlic clove
- ¼ cup parsley, chopped
- Breadcrumbs (for breading)
- Flour
- Salt
- Oil for frying
PREPARATION:
- Soak the white of the bread in milk.
- Using a food processor, puree zucchini and prosciutto.
- Transfer to a bowl with bread and egg yolk.
- Add parmesan, parsley and garlic to the mixture and knead (if the mixture is too sticky, add parmesan or breadcrumbs).
- Form the nuggets, sprinkle with flour and dip in the egg whites and in the breadcrumbs.
- In a frying pan, fry the nuggets in the vegetable oil.
- Brown on each side.
- Drain with a spatula and place on a paper towel to remove excess oil.
- Serve hot with Stefano’s Arrabiata sauce.
A real treat!
