Pineapple skewers
Instructions
Blanched for a few minutes pepper and onions.
Let them cool.
Cut all ingredients into cubes of about two inches and infilateli on skewers alternating pepper, onion, basil, prosciutto, fontina and pineapple.
At the end sprinkle with flour and shake off the excess.
In a bowl beat the egg flavored with salt and pepper, round off the skewers, drain them and then quickly rigirateli in the breadcrumbs.
FRY in hot oil, dry them on paper towels and serve at the table lying on a bed of watercress.
Accompanying wines: Valle d'Aosta Müller-Thurgau DOC, Aquileia Traminer, Frascati DOC ' Novello ' DOC.
Ingredients and dosing for 4 persons
- 200 g of fontina cheese
- 200 g of red peppers
- 200 g of ham (slices from 200 g)
- 200 g of fresh pineapple
- 4 onions
- 1 egg
- Watercress
- Breadcrumbs
- Basil
- Flour
- Olive oil
- Salt
- Pepper