Ada Pastore – Fried cremino with Truffle and prosciutto di Parma

Fried cremino with Truffle and prosciutto di Parma

Ingredients

• 500 g fresh milk
• 500 g cream
• Two whole eggs
• Two egg yolks
• 90 g flour
• 50 g Parmesan cheese
• T&C Summer Truffle Cream
• Salt and pepper

• 2 eggs
• Flour
• Chopped bread
• Prosciutto Di Parma
• T&C Summer Truffle Shavings

Method

In a bowl, mix the eggs, egg yolks, and salt. Add the flour, mix well, and then add the hot milk and cream.
Bring to a boil and boil for 3-4 minutes. Finally, add the cheese and truffle cream, pouring it into a mold lined with plastic wrap.
Let it cool, cover, and refrigerate for 24 hours. Remove from the refrigerator and form into meatballs. Coat them in flour, eggs, and breadcrumbs, and fry in vegetable oil.
Decorate with strips of prosciutto and a shaving of summer truffle.