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Bocconcini alla Garisenda

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.


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