Apulian bowlers
A traditional Apulian second course, in a gluten free version, to also delight celiac guests. The succulent Apulian rolls with a stringy filling are an explosive dish.
Method
Disporre la cipolla affettata in un tegame con zucchero semolato e zucchero di canna. Lasciare cuocere un’ora. Tagliare la scamorza a cubetti. Disporre le fette di capocollo su un tagliere, panare con la Panatura Mediterranea. Farcire il capocollo con qualche cubetto di formaggio e la cipolla caramellata. Arrotolare la fettina e fermarla con uno stuzzicadenti. Passare l’involtino nella Panatura Mediterranea e cuocere in forno o in padella con olio ben caldo.
Suggestions
Accompany the bowlers with a light red wine.
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