For 4 servings
- 320g giuncata
- A handful of bread crumbs
- 40 Apulian wild fennel taralli, ground up
- 4 eggs
- 8 pinches of flour
- Dried tomatoes (as required)
For the mayonnaise:
- 10 celery leaves
- 50ml extra virgin olive oil
- 5 taralli
- Lemon juice
- A few capers
- Fresh garlic sprouts
- Salt and pepper
Method
Cut the giuncata into cubes and leave it for a few minutes on a dry towel. Then, roll the cheese first in the flour, then in the beaten egg mixture with a little bit of salt and finally in the bread crumbs. Fry in very hot oil for 2 minutes until they are completely golden and serve with dried tomatoes in oil and celery mayonnaise.
For the mayonnaise
Parboil the lighter celery leaves. Blend all the other ingredients together until it is a fluid cream that will have to be sifted.
A simple, versatile but tasty recipe. Ideal for cocktail hour or as a starter.
