Cabanossi Bocconcini
Ingredients
Method
Whisk together the egg and milk.
Toss the cut cabanossi in flour, dip in the egg mixture and then toss in the fresh breadcrumbs.
Once all of the pieces are done, re-dip them in the egg wash a couple at a time and toss in the panko breadcrumbs.
Heat the vegetable oil in a medium saucepan until it reaches 180°C. Deep-fry the cabanossi 4-6 at a time until the crumbs are crispy and golden.
Drain well on absorbent paper. Serve the cabanossi hot with a bowl of the tapenade to dip into.
Ingredients
Directions
Whisk together the egg and milk.
Toss the cut cabanossi in flour, dip in the egg mixture and then toss in the fresh breadcrumbs.
Once all of the pieces are done, re-dip them in the egg wash a couple at a time and toss in the panko breadcrumbs.
Heat the vegetable oil in a medium saucepan until it reaches 180°C. Deep-fry the cabanossi 4-6 at a time until the crumbs are crispy and golden.
Drain well on absorbent paper. Serve the cabanossi hot with a bowl of the tapenade to dip into.