Italian
Fritto Estivo – Summer Fried Sandwiches
by Marco Rufini · 181K subscribers on YouTube
A crispy, gooey summer fried sandwich made two ways: one with pancetta, anchovies and fiordilatte cheese, and another with zucchini flowers and fiordilatte. Both are breaded in homemade coarse breadcrumbs and fried until golden.
- Difficulty
- medium
Ingredients
8 items- Whole Wheat BreadWhole wheat bread, sliced thin; enough for 4 slices
- FiordilatteFresh cow's milk cheese, sliced into pieces
- Rolled PancettaRolled pancetta; for the first sandwich only
- AnchoviesAnchovy fillets, preferably from Cantabrian sea, desalted and in oil
- Zucchini FlowerZucchini flowers; for the second sandwich only
- 2 pcsEggsFor breading
- Grated BreadCoarse homemade breadcrumbs
- Sunflower OilSunflower oil, for frying
Method
- Slice the whole wheat bread into thin slices (about 1 cm thick).
- For the first sandwich: place a slice of fiordilatte cheese on a bread slice, then add a few anchovy fillets and a slice of rolled pancetta.
- Top with another bread slice and press gently to seal.
- For the second sandwich: place zucchini flowers and fiordilatte cheese between two bread slices and press gently.
- Beat eggs in a shallow dish.
- Dip each sandwich first in the beaten egg (wet hand), then coat thoroughly with coarse breadcrumbs (dry hand).
- Heat sunflower oil to 180°C (350°F) in a deep pan.
- Fry the sandwiches for about 3 minutes per side, until golden brown and crispy.
- Remove and drain briefly on paper towels, turning to remove excess oil.
- Serve immediately while hot and the cheese is stretchy.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
