Recipe
Nonno Nanni Yoghurt Stracchino and Fennel Sandwiches
Ingredients (serves 4)
- 3 fennels
- 100 g cooked ham
- 100 g Nonno Nanni Yoghurt Stracchino
- 2 eggs
- flour
- bread crumbs
- oil, salt, pepper
Method
Peel the fennels and cut into wide slices. Simmer them for 5
min in lightly salted water, strain and dry. Make lots of little sandwiches by
sandwiching a slice of ham and a slice of Nonno Nanni Yoghurt Stracchino between
two slices of fennel. Sprinkle with flour, dip in a mixture of beaten eggs, salt
and pepper, and then in the bread crumbs. Fry in plenty of hot oil and serve straight
away.
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