CookEat Recipe
Garisenda Fried Bread Sandwiches
Small thin sandwiches layered with prosciutto, truffle and Gruyère, lightly soaked in milk, coated twice in egg and crumbs, then fried.
Method
Steps
Step 1
Gather the ingredients: About 160 g firm stale bread that is not too spongy, cut thinly into 16 matching crustless squares about 4 cm across; About 40 g thin prosciutto containing fat and lean; About 10 g fresh truffle, sliced very thinly; About 60 g Gruyère, sliced thinly; About 60 ml cold milk, using only enough to moisten the bread lightly; About 2 whole eggs, beaten; About 90 g fine dry breadcrumbs; About 700 ml suitable frying oil, or enough for the pan; plain lard is an alternative.
Step 2
Arrange eight of the thin crustless bread squares on a board. On each put first a thin slice of prosciutto, then thin truffle slices, then a thin slice of Gruyère. Trim the fillings to match the bread; keep every layer thin.
Step 3
Cover with the eight matching bread squares and press gently so each sandwich holds together. Lightly moisten with cold milk and let it absorb; do not flood the bread or make it collapse.
Step 4
Dip each sandwich in beaten egg and coat in fine breadcrumbs. Repeat the egg and breadcrumb coating a second time, covering and sealing all the edges as well as both faces.
Step 5
Heat the frying oil to about 170°C. Fry in small batches for roughly 3–5 minutes, turning carefully, until golden, the egg coating is fully cooked and the centre is hot to 74°C. Drain and serve promptly, alone or with another separately prepared fried dish. Plain lard can replace the oil. The source also allows matching lozenge-shaped bread pieces instead of squares.
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