Kashkavalaki with Prosciutto and Herbs
60% автентично · Balkan Fusion
An elevated take on kashkavalaki, where slices of kashkaval cheese are wrapped in prosciutto before frying, adding a savory depth and a touch of Italian flair. Fresh herbs enhance the flavor.
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Съставки
- Kashkaval cheese300g
- Prosciutto slices8 thin slices
- All-purpose flour75g
- Eggs2
- Vegetable oil for frying150ml
- Saltto taste
- Black pepperto taste
- Fresh rosemary or thymea few sprigs
- Honey for drizzling (optional)1 tbsp
Стъпки
- 1
Cut the kashkaval cheese into slices, about 1.5 cm thick.
- 2
Wrap each cheese slice with a slice of prosciutto. If the prosciutto is very thin, you can use two slices.
- 3
Prepare three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs (optional).
- 4
Coat the prosciutto-wrapped cheese slices first in flour, then dip in beaten eggs, and finally coat with breadcrumbs (if using).
- 5
Heat the vegetable oil in a frying pan over medium heat. The prosciutto will render fat, so medium heat is best to prevent burning.
- 6
Carefully fry the coated kashkavalaki for 3-4 minutes per side, until the coating is golden brown and the prosciutto is slightly crispy.
- 7
Remove from the pan and drain on paper towels.
- 8
Serve immediately, garnished with fresh herbs and a drizzle of honey if desired.
