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Fried bocconcini with spicy truffle sauce
by: Josée Robitaille
- Preparation 15 min
- Cooking 15 min
- Portions 4 pers.
Ingredients needed
- 1 egg, beaten
- 1 tbsp water
- 2 to 3 tsp Favuzzi Truffle hot sauce
- 2 tsp Favuzzi Cacio e Pepe seasoning
- 2/3 cup breadcrumbs
- 2 tsp chopped fresh rosemary, to taste
- 2 tbsp unbleached flour
- 200 g (approx. 20 balls) cocktail bocconcini, drained and patted dry
- Peanut or canola oil for frying
- Favuzzi Truffle hot sauce for serving
Products used in this recipe
Steps of preparation
- In a small bowl, combine beaten egg, water, Favuzzi truffle hot sauce and Favuzzi Cacio e Pepe seasoning.
- In another bowl, mix breadcrumbs and rosemary.
- Roll the bocconcini in flour, then in the egg and lastly, in the breadcrumbs. Roll again in egg and breadcrumbs.
- Heat the deep fryer to 180°C (350°F); place 5 breaded bocconcini balls in the fryer at a time and fry for 1 minute, turning as needed until golden brown.
- Place bocconcini on paper towel and let stand for 1-2 minutes before serving with Favuzzi Truffle hot sauce.
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