Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Chorizo-stuffed Bocconcini https://www.metro.ca/userfiles/image/recipes/Bocconcini-farcis-saucisse-chorizo-6688.jpg PT25M PT05M PT30M
Cut the chorizo lengthwise into quarters then cut each piece crosswise into 36 small triangles. Make a small incision in each cocktail bocconcini and insert a piece of chorizo. In a small bowl, combine the flour, chili powder, salt and pepper. In a separate bowl, beat the eggs with the milk. Place the bread crumbs on plate. In a large saucepan, heat the oil to 365°F (190°C). Working in batches, roll 1/4 of the stuffed cocktail bocconcini in the flour, dip them in the egg mixture, then roll in the bread crumbs. Fry the bocconcini for a minute or so, until golden brown. Drain on paper towels. Repeat with the remaining ingredients. Serve with cocktail bamboo skewers.
36
0.500 small chorizo sausage, cooked 200 g cocktail bocconcini cheese, drained 1/2 cup (125 mL) flour 1/2 tsp. (2 mL) chili powder 3 eggs 2 Tbsp. (30 mL) milk 1 cup (250 mL) bread crumbs 4 cups (1 L) oil, for deep frying
Chorizo-stuffed Bocconcini

Chorizo-stuffed Bocconcini

Rate this recipe
0 Vote
36
pieces
0:25
Preparation
0:05
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 0.500
    small chorizo sausage, cooked
  • 200 g
    cocktail bocconcini cheese, drained
  • 1/2 cup
    (125 mL)
    flour
  • 1/2 tsp.
    (2 mL)
    chili powder

  • Salt and pepper to taste
  • 3
    eggs
  • 2 Tbsp.
    (30 mL)
    milk
  • 1 cup
    (250 mL)
    bread crumbs
  • 4 cups
    (1 L)
    oil, for deep frying
Imprimer ma sélection

Preparation

Cut the chorizo lengthwise into quarters then cut each piece crosswise into 36 small triangles.

Make a small incision in each cocktail bocconcini and insert a piece of chorizo.

In a small bowl, combine the flour, chili powder, salt and pepper. In a separate bowl, beat the eggs with the milk. Place the bread crumbs on plate.

In a large saucepan, heat the oil to 365°F (190°C). Working in batches, roll 1/4 of the stuffed cocktail bocconcini in the flour, dip them in the egg mixture, then roll in the bread crumbs. Fry the bocconcini for a minute or so, until golden brown. Drain on paper towels. Repeat with the remaining ingredients.

Serve with cocktail bamboo skewers.

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.