Bocconcini alla Garisenda

Mary Ann Esposito

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

Serves 4


8 slices bread
4 tablespoons of truffle paste (optional)
4 ounces Fontina cheese
3 ounces prosciutto
2 eggs
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.

item recipe is featured in Episode 0 of Season 0.

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