- Yields: 12
- Preparation: 120 minutes
Ingredients
- 4 cups (1L) bread crumbs
- 1 Leek, very finely chopped
- 10-12 Spinach leaves, stalks removed
- 4-6 tbsp milk
- 4 eggs, separated
- 8 oz SALERNO - Provolone Cheese, grated
- 4 tbsp (60mL) parsley, chopped
- 2 tsp (10mL) Mild mustard
- 4 tbsp (60mL) sesame seeds
- vegetable oil, for deep frying
- salt and freshly ground pepper
- mayonnaise, for dipping
- 2/3 cup (150mL) all purpose flour, plus extra for dusting
- 12 eggs, very small, or 16-20 quail’s eggs - hard-boiled and peeled
Instructions
- Mix the bread crumbs, leek, Salerno Provolone Cheese, seasoning, parsley and mustard.
- Beat the egg yolks with the milk and blend into mixture.
- Whisk two egg whites until stiff and gradually work sufficient stiff egg white into the bread crumb mixture to give a firm, dropping consistency.
- Chill for 1 hour.
- Divide the mixture into 12 portions (or 16-20 if using the smaller eggs).
- Mold one portion into the palm of your hand, place a spinach leaf inside and then the egg and carefully shape the mixture around the egg to enclose it completely within the crust. Seal and dust lightly with flour.
- Repeat with the remaining portions.
- Beat the remaining egg white with 2 tbsp water, then pour into a shallow dish.
- Mix the flour with salt and pepper and the sesame seeds and place in another shallow dish.
- Dip the eggs first in the beaten egg white, then in the sesame flour. Cover and chill for at least 20 minutes.
- Heat the oil in a pan until a test crust of bread turns golden (about 1 1/2 minutes.)
- Deep-fry the eggs in the hot oil, turning frequently, until they are golden brown all over.
- Remove the eggs with a slotted spoon, drain on a paper towel and leave to cool completely.
- Serve the cooked eggs whole or sliced in half, with a bowl of mayonnaise for dipping.
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