Recipe courtesy of Graham Kerr

Cuscinetti Filanti

This is a snack, a kind of toasted sandwich, that is a specialty of the Royal Danieli Excelsior Hotel, Venice.
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  • Yield: 4 sandwiches
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2 1/2 cups olive oil

8 slices white bread

8 slices proscuitto

8 thin slices mozzarella

Black peppercorns, roughly cracked

4 sage leaves

1 cup milk, or more, if needed

1 cup flour, or more, if needed

2 eggs mixed with 1 teaspoon paprika


  1. Heat oil in pan to 380 degrees. Place 1 slice of proscuitto on a slice of bread. Cover with a slice of mozzarella. Season with peppercorns. Tear a sage leaf into 4 pieces and place one on each corner of the cheese. Cover with another slice of proscuitto, then mozzarella, and then bread.
  2. Press down the sandwich firmly. Trim off crusts and cut sandwich into halves or quarters. Dip pieces into milk first, then flour, then eggs. Fry for 30 seconds on each side. Drain on paper towels and serve hot.