Tosella Cheese Pralines

Ristorante Boivin

 

 

Ingredients for 4 people

400g tosella cheese
4 eggs
Breadcrumbs as needed
1/2 litre milk
225g '00' flour
Salt
Chestnut honey


Method
Mince the tosella, season it and let it to rest in the fridge overnight.
The next day add the honey and two egg whites to the marinated tosella and hand roll it into balls the size of a golf ball.
Mix the remaining eggs (2 whites and 2 yolks) with the '00' flour and milk to make a batter that has a creamy consistency, needed to coat the tosella balls.
Dip the cheese balls firstly in the batter mix then in the breadcrumbs in order to obtain an even coating without any gaps in the coating (if necessary repeat the process twice, to avoid the balls opening up during the cooking process).
Once coated, the balls are fried in clarified butter or peanut oil to obtain a crispy golden crust.
Serve them immediately on a bed of tender leaf and small fruit salad, dressed with a raspberry vinaigrette.

 

Best with
TRENTODOC Endrizzi Brut

60% Chardonnay, 40% Pinot Noir. Aged in the bottle with the yeast for 4 to 5 years. A lively yellow colour, fine grain, elegant and persistent perlage. The bouquet is intense and elegant, reminiscent of apples and fresh bread, with delicate aromas of vanilla and honey. Dry, clean, and elegant, an especially soft and persistent sensation in the mouth.

Recipe created by Ristorante Boivin - Levico Terme

 

 



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