Serves 4 – 6
- 2 1/2 ounces day old bread, crumbled
- 1/4 pound prosciutto di San Daniele, minced
- 1 teaspoon olive oil
- 3 eggs
- 1 clove garlic, finely chopped
- 2 tablespoons minced parsley
- 2 1/4 cups grated Montasio cheese
- Salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- 2 large red peppers, roasted, peeled, seeded and pureed
- 6 basil leaves
- Vegetable oil for frying
- Place bread in a bowl and add just enough milk to cover; let stand until brad absorbs the milk; squeeze excess milk out of the bread and set aside.
- In a small sauté pan, cook the prosciutto in 1 teaspoon olive oil until it begins to brown. Cool.
- In a separate bowl beat the eggs with a fork until frothy; add to the bread with the garlic, parsley, cooled prosciutto and cheese and combine to make a thick mixture. Add salt and pepper to taste. Refrigerate for 30 minutes.
- Meanwhile make the sauce:
- Heat the 1/4 cup olive oil in a medium saucepan, stir in the garlic and cook until it softens; do not let it brown. Discard the garlic. Add the pureed peppers and cook for about 5 minutes on medium-low heat or until the sauce thickens slightly. Cover and keep warm.
- With floured hands shape the cheese fritter mixture into 10 - 20 balls. Or use two soupspoons to form them.
- Have ready vegetable oil at 375°F for frying. Fry the balls a few at a time until golden brown; drain them on absorbent paper. Keep warm as you make them.
- To serve, spread some of the sauce on serving plates and add balls to each plate.
- Serve with basil leave garnish or a chiffonade of basil.
This recipe was featured on Season 27 - Episode 2706.