Emilia-Romagna Recipes
FRITTELLE CON PARMIGIANO REGGIANO ®

Frittelle con parmigiano

Fritters Filled with Parmigiano-Reggiano Cheese

How to make the Frittelle con parmigiano:

Heat the milk for the batter with butter and salt. When it starts to boil, stir in the flour. Lower the flame and continue mixing until the ingredients thicken. Remove from the flame and let temperature cool down to approximately 45°C.

Add 6 egg yolks one by one, waiting for each to be completely absorbed by the mix. Pour the batter into a pastry bag with a smooth 1 cm nozzle. Squeeze pieces of 1.5 cm and fry them in hot oil. As soon as they turn golden, strain and dry on blotting paper.

In a pot, heat milk and sugar. When boiling, add the freshly grated Parmigiano-Reggiano cheese. Continue stirring and add the potato flour, which has been previously dissolved in some cold milk; add the 4 egg yolks and once again bring to a boil. Let cool.

Using a syringe, fill the fritters with the Parmigiano-Reggiano cream, place on a serving dish and sprinkle with icing sugar.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM