CookEat Recipe
Zuppa Ripiena
Tiny fried bread sandwiches filled with capon, prosciutto and Parmesan, served in hot broth.
Method
Steps
Step 1
Gather the ingredients: Half a capon breast or half the breast of a large chicken, about 100 g raw meat; 25 g prosciutto with fat and lean; 15 g food-grade beef leg-bone marrow; 20 g finely grated Parmesan; 1 egg; Nutmeg to taste; About 200 g day-old fine white bread from a narrow loaf; Olive oil or fresh lard for frying; clarified butter is another option; About 1.5 litres ready-to-use clear broth.
Step 2
Keep the poultry cold and mince it extremely finely with the prosciutto and marrow. Mix in the Parmesan, nutmeg and egg. Do not add salt: the prosciutto and cheese season the filling.
Step 3
Cut the bread into rounds roughly 7–8 mm thick and remove the crusts. Spread a thin, even layer of filling on half the slices, cover with the remaining slices and press gently so each pair adheres. Cut the sandwiches into small cubes about 1.5–2 cm wide.
Step 4
Heat enough oil, lard or clarified butter for frying to about 165°C in a heavy pan less than half full. Fry a small test batch, turning as needed, until the bread is golden and the poultry-and-egg filling reaches 74°C at the centre. Keep the filling thin and regulate the heat so the bread does not brown before the middle cooks; do not rely on colour alone.
Step 5
Fry the remaining cubes in batches and drain briefly. Place them in a tureen immediately before serving, pour the boiling broth over them and serve at once.
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