Recipe courtesy of Ristorante Da Scarpan, San Daniele del Friuli

Ingredients for 25 pastry balls

FOR THE FILLING

• 150 g of chopped Prosciutto di San Daniele
• 50 g of Grana Padano Cheese
• 100 g of fresh, drained ricotta
• 2-3 eggs
• 1 g of chopped rosemary
• Salt and pepper, as needed

FOR THE BATTER

• 18 cl of beer
• 100 g of all-purpose flour
• 1 egg
• 10 g of powdered bread yeast
• 2 g of salt
• 1 l of peanut oil for frying

PREPARATION

 Blend the ricotta well to form a smooth cream; add the eggs then stir in the Prosciutto, Cheese,salt, and pepper. Use two spoons to shape small balls and freeze. Prepare the batter using the beer, egg, flour, and baking powder. Remove the ricotta balls from the freezer, dip in the batter and fry in oil heated to 160°C. Excellent as an hors d’oeuvre.

RECOMMENDED WINE

Friulano, Ribolla Gialla, Sparkling Ribolla Gialla