Radicchio Fritelle With Ricotta Salata
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | Heads Radicchio | |
| 9 | Eggs, beaten | |
| 1/2 | c | Bread crumbs |
| 1/4 | c | Flour |
| 2 | T | Grated Parmesan |
| 4 | T | Virgin olive oil |
| 1/4 | lb | Ricotta Salata, whole |
INSTRUCTIONS
Core radicchio, cut in half and chop into 1/8-inch julienne. Place radicchio in a large mixing bowl, add eggs, bread crumbs, flour and Parmesan cheese and stir to mix. In a 10- to 12-inch non-stick sautJ pan, heat oil by the tablespoon and cook until golden brown on both sides. Remove to serving platter. Sprinkle with coarsely grated ricotta salata and serve. Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 19:37:39 -0500 (EST) From: "suechef@sover.net" <suechef@sover.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1015
Calories From Fat: 439
Total Fat: 48.8g
Cholesterol: 1682.8mg
Sodium: 1189.6mg
Potassium: 796.9mg
Carbohydrates: 66.7g
Fiber: 3.3g
Sugar: 5.2g
Protein: 70.9g