Fried Stuffed Ziti | dish » Dish Magazine
This dish is adapted from a recipe by Giuliano Bugialli, and was taught when he visited Epicurean as our guest a few years ago.
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Ingredients
- 250g dried ziti pasta (large rigatoni)
- 2 tablespoons olive oil Stuffing
- 120g fresh mozzarella, finely chopped
- 120g ricotta, drained very well
- 4 heaped tablespoons freshly grated Parmesan
- 120g prosciutto, finely diced
- 2 egg yolks
- small handful of flat leaf parsley leaves, finely chopped
- sea salt and freshly ground pepper To serve
- 500ml vegetable oil
- 3 eggs
- 1-2 cups flour
- 1-2 cups fine, lightly toasted breadcrumbs
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