Recipe - Radicchio Fritelle With Ricotta Salata

2 Heads Radicchio
9 Eggs; beaten
One half cup Bread crumbs
One fourth cup Flour
2 tablespoon Grated Parmesan
4 tablespoon Virgin olive oil
One fourth pound Ricotta Salata; whole

Core radicchio, cut in half and chop into 1/8inch julienne. Place
radicchio in a large mixing bowl, add eggs, bread crumbs, flour and
Parmesan cheese and stir to mix. In a 10 to 12inch nonstick sautJ pan,
heat oil by the tablespoon and cook until golden brown on both sides.
Remove to serving platter. Sprinkle with coarsely grated ricotta salata
and serve.
Recipe By : MOLTO MARIO

Posted to MCRecipe Digest V1 #302

Date: Thu, 14 Nov 1996 19:37:39 0500 (EST)

From: "suechef@sover.net" suechef@sover.net