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177. Fritto alla Romana II
Roman-Style Fry II
- Difficulty
Easy
This fry can be prepared when you happen to have handy the breast of a roasted chicken. For about the same amount as in the preceding recipe, here is what you will need:
Ingredients
50 grams 1-⅔ ounces 40 grams 1-⅓
Method
Skin the chicken breast and dice it very finely. Do the same with the salted tongue and the prosciutto. Slice the truffle.
Make a béchamel with 2 deciliters (about ⅘ of a cup) of milk; 30 grams (about 1 ounce) of butter; and 30 grams (about 1 ounce) of flour.
When the sauce is done, add the other ingredients to it, and allow to cool thoroughly before using it with the wafers as
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