An Emilian recipe that allows you to savor the quality and simplicity of the tradition of rezdore (housewives).
100 g Sliced raw ham
80 g Parmigiano Reggiano Dop parmesan
20 slices of bread
Truffle paste or a small whole truffle
Cut the slices of bread into 20 discs (ø 7 cm). Cut the Parmigiano Reggiano DOP Parmesan into thin slices, then make 10 discs of the same diameter from both the raw ham and the cheese.
Arrange one of ham on 10 discs of bread, a pinch of truffle paste (or a slice of truffle), a disc of Parmigiano Reggiano DOP parmesan, then cover with the remaining discs of bread like a sandwich, pressing them lightly with your hands.
Gradually dip them in cold milk, keeping them closed with your fingers so as not to undo them, then in the already beaten eggs; finally pass them in the breadcrumbs, making it adhere well and making sure that there are no uncovered parts.
Froth plenty of butter in a large pan, then brown the ten preparations for 5-6 ‘, turning them halfway through cooking.
Drain them gradually on kitchen paper, then arrange them on a serving dish and serve immediately hot.
You can make your appetizers in the shapes you prefer!
Enjoy your meal!
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