INGREDIENTS PER 6 PEOPLE
Mild Provolone Valpadana, 6 slices (about 10,6 oz)
sandwich loaf, 12 slices
a few soft leaves of curly endive
Cut the rind from the the slices of Provolone Valpadana then sandwich them between two slices of soft, white bread. Cut away the extra bread by using a knife until the “sandwiches” are the same form as the cheese slices. Soak away each sandwich in the cold milk, then in the white flour,after in the seasoned beaten eggs and finally in the breadcrumbs, making sure that each sandwich is well coated. When they are all ready, pass the edges in the egg and breadcrumbs as well to ensure the cheese doesn’t leak during cooking. Place 4 tablespoons of extra virgin olive oil and 30g butter in a frying pan and place it over the flame. When this mixture is warm but not boiling, add the “sandwich” and fry until golden on both sides. Lay all of them out on a warm platter and serve garnished with a few leaves of curly endive; also you can serve with tomato sauce on the side that each guest can take as preferred.
Thanks to: Provolone Valpadana