Crostini al formaggio parmigiano reggiano
Instructions
The cooled sauce stir Parmesan and two egg yolks, cream and a rub of nutmeg.
Pour the mixture into a buttered plate forming a layer about half a centimetre, smooth it out well, then let it sit in the refrigerator for 2 hours.
Cut the mixture into squares or diamonds, pass them in flour, then in egg yolk diluted with water, then in breadcrumbs and then FRY in hot oil.
Serve hot.
Ingredients and dosing for 6 persons
- 75 g of parmigiano-reggiano
- 100 G = = Cream
- 3 egg yolks
- Salt
- Pepper
- Flour
- Nutmeg
- Breadcrumbs
- Frying oil
- 100 cl of bechamel