Recipe courtesy of Rocco DiSpirito
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

  • 4 slices white bread
  • 4 slices prosciutto
  • 4 slices mozzarella
  • Flour, for dredging
  • 2 large eggs beaten
  • Vegetable oil

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.

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