Mix ricotta, cheeses, proscuitto, parsley and egg yolk. Spoon 1 tbl into each shell. Press edges together. In small bowl beat egg whites with 1 tbl water. On wax paper combine grated cheese and bread crumbs. Dip each shell into egg whites. Coat with bread crumbs. Heat 2 inches of oil. Fry shells until golden...Serve with pesto (recipe below
In blender mix 3/4 C sundried tomatoes, 1/4 C pignola, 1/4 C pasley, 1 garlic clove, 3/4 C chicken broth,1/4 C olive oil, 1/8 tsp red pepper flakes
Originally Submitted
5/21/2010
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