The protagonist of this recipe: Lactose-Free Brigante
Ingredients
4 people- Butter 50 g
- Flour 50 g
- Lactose-free Brigante 200 g
- Chives 30 g
- Egg whites 3
- Aubergines and mushrooms cooked together in olive oil, parsley and garlic 150 g
- Herb aromatized bread 100 g
- Wooden sticks 50
- Milk sandwich bread 4 fette lunghe
- Olive oil for frying to taste to taste
Method
The stuffing
Melt the butter in a pan, add the flour, Lactose-free Brigante Cheese and milk, mix the ingredients well until you get a firm fondue.
Finely mince the aubergines and mushrooms, and combine them with the fondue.
The roll
Put the sandwich bread in the dough sheeter to thin it.
Fill the bread with the fondue, then make a roll making the two parts stick well, let cool.
Insert the skewers at a distance of 2 cm from each other.
Meanwhile, in a large pan, bring the frying oil to temperature.
Cut the bread rolls into girelle, put them in the beaten egg, then in the herb aromatized breadcrumbs and fry in hot oil.
RECIPE BY: Luisa Bayre and her staff
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