Italian-style fried morsels made with seasonal fiddlehead ferns and bamboo shoots wrapped in prosciutto. Enjoy an authentic dish at home with onsen tamago (hot spring egg) and a rich cheese sauce. Experience a higher level of flavor with this chef-taught batter and sauce.
Ingredients
Main Ingredients (2 servings)
- Fiddlehead Ferns (to taste)
- Bamboo Shoots (to taste)
- Prosciutto (to taste)
- Onsen Egg (to taste)
- Buckwheat Flour 50g
- All-Purpose Flour 100g
- Dry Yeast a pinch
- Beer (approx. 200ml)
- Fontina Cheese 30g
- Heavy Cream 140cc
Seasonings
- Black Pepper (to taste)
- Salt (a pinch)
- EV Olive Oil (a drizzle)
- [Fonduta Sauce] Parmesan Cheese 20g
- [Fonduta Sauce] Salt a pinch
- Parmesan Cheese (to taste)
Steps
- Trim the hard, dark parts off the fiddlehead ferns.
- Cut the bamboo shoots into thin strips for easy wrapping with prosciutto.
- Wrap the fiddlehead ferns and bamboo shoots with prosciutto, leaving the tips slightly exposed. Secure them so the prosciutto doesn't peel off during frying.
- In a bowl, combine 100g All-Purpose Flour, 50g Buckwheat Flour, a pinch of Dry Yeast, and a pinch of Salt. Mix well. Gradually add approx. 200ml of Beer and mix until you have a thick batter. (Chef's Tip!) Adding beer makes the batter extra crispy.
- Fry the fiddlehead ferns and bamboo shoots wrapped in prosciutto in oil heated to around 180°C (350°F). It's good to leave the tips of the fiddleheads uncovered by batter.
- Pour 140cc of Heavy Cream into a saucepan and bring to a simmer.
- Before it boils, gradually add 30g of Fontina Cheese, stirring slowly to melt without separating.
- Once mostly melted, add 20g of Parmesan Cheese and a pinch of Salt. Stir until it reaches your desired consistency to complete the fonduta sauce.
- Prepare the onsen egg.
- Arrange the fried morsels and the onsen egg on a plate.
- Generously pour the finished fonduta sauce over the dish.
- Finish with a sprinkle of black pepper and a drizzle of extra virgin olive oil.
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