Stuffed “Profese” with stracchino allo yogurt and in-season aromas

Tomasoni product
Tomasoni product
Otherinredients
4 slices of bread
200g of yogurt stracchino
2 eggs
8 spoons of flour
8 spoons of breadcrumbs
50g of endive
50g of valerian
30g of rocket
4 leaves of radicchio
1 mature carrot cut into thin slices
40g of peanuts
4 pieces of chicory
4 leaves of basil
4 leaves of parsley
Extra virgin olive oil Mushrooms
Salt and pepper to taste.
Difficulty
Difficulty
High
Course
Course
Second course

Stendere il pancarrè abbastanza sottile (con il mattarello) e togliere la crosta. A parte salare e pepare lo stracchino e unire basilico e prezzemolo tritati. Stendere lo stracchino alle erbe sul pane e arrotolare, ottenendo un piccolo cilindro. Impanare con farina, uovo e pane grattugiato.

Flatten the bread with a rolling pin and remove the crusts. Separately salt and pepper and prepare the stracchino and mix with the minced basil and parsley. Lay onto the bread and roll into thin cylinders. Batter with flour, eggs and breadcrumbs. Cut the chicory into four parts and stir fry with some olive oil, salt and pepper. Separately stir fry the mushrooms with some olive oil, salt and pepper. Fry the “Profese” (this is the local name for the stuffed bread cylinders in Alto Adige) in olive oil at 140 °C for 4 minutes, then remove and lay on some kitchen paper before cutting into pieces. Place the lettuce on the plate together with the mushrooms, the chicory, the carrots, the toasted peanuts and the “Profese”.

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