Bocconcini alla Garisenda come from Modena and are similar to the famous mozzarella in carrozza which had its origins in southern Italy. It makes for a quick and delicious antipasto. The name is derived from one of the two leaning towers of Bologna
8 slices bread
4 tablespoons of truffle paste (optional)
4 ounces Fontina cheese
3 ounces prosciutto
1/4 teaspoon sea salt
1/4 cup milk
Flour for dredging
Oil for frying
Trim the crusts from the bread. Spread a thin layer of the truffle paste over 4 of the slices. Top each with a slice of cheese and a slice of prosciutto. Cover with the remaining bread slices. Set aside.
Beat the eggs with the salt and milk in a medium size bowl. Dust the sandwiches first in flour on both sides then in the milk mixture and fry in oil until brown and the cheese has begun to melt.
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