Recipe courtesy of Rocco DiSpirito
Spedini
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- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 242
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 17 g
- Cholesterol
- 126 mg
- Sodium
- 765 mg
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 242
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 17 g
- Cholesterol
- 126 mg
- Sodium
- 765 mg
Ingredients
Directions
- Place 1 slice of bread on working surface. Place 2 slices of prosciutto and 2 slices of mozzarella on top of bread. Place another slice of bread on top. Trim the crusts. Cut in half forming 2 rectangles and place 2 toothpicks through each of the rectangular sandwiches to hold together. Repeat using other 2 slices of bread, mozzarella, and prosciutto. Dredge each spedini in flour then dip in egg, covering all sides. Heat about 3 inches of vegetable oil in a large saute pan over high heat. Place spedini in pan and fry on both sides until brown. Place on serving plates and remove the toothpicks.
