Recipe: Eggplant medallions with spicy sausage and provola cheese
Eggplant medallions with spicy sausage and provola cheese
Eggplant medallions with spicy sausage and provola cheese
Preparation time: 30 minutes
Cooking time:
10 minutes
Ingredients
Fiorani Spicy Luganega Pork Sausage
Eggplant 2
Provola cheese slices 200 g
Medium eggs 1
All-purpose flour 60 g
Breadcrumbs 60 g
Peanut oil 1 l
Fine salt to taste
Sea salt 1 pinch
Preparation
1
The eggplant
Cut the eggplant into regular slices 5 mm thick. Place on a tray and sprinkle with sea salt. Clean after 20 minutes and pat with a damp cloth.
2
Fill
Fry the spicy sausage in a pan for a few seconds. Take two slices of eggplant and place the provola and some sausage in the middle. Press together firmly.
3
Coat in breadcrumbs and fry
Flour the medallions, dip in the beaten egg and then in the breadcrumbs. Twice, if you like. Heat the oil to 175-180°C and fry for 5 minutes on each side. Drain and serve!
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