Yeah, Autumn has arrived!! I love it when a season changes. It’s not so pronounced, so to speak, in Sydney but, never the less, there is a definite chill in the air now.
April brought the Italian issue of Gourmet Traveller. I was kind of holding out this month to put in a bit of effort and crack out some cannoli but alot has been going on and sadly they never eventuated.
The fried bocconcini also took my fancy, all that warm melting cheese surrounded by crisply fried breadcrumbs, it had to be good. Perfect for a drinks party, definitely.
You can get the recipe here from the Gourmet Traveller website.
Tips, Tricks and Trials
OK so this is what I did wrong:
The note at the start of the recipe warns against not putting enough bread crumbs on and the cheese leaking out when fried. Seeing this and the state of my crumbs I knew I was in trouble. I used fresh white sourdough and I couldn’t get the crumbs fine enough. Everyone knows you have to use at least day old bread!
This made the double crumbing too thick for the cheese to melt properly. Still, I think I can retrieve them with a little stint inside a covered tray in a moderate oven.
Vintage Macaroon 
Nice choice. we live and learn. I think they still look very nice chunky crumbs or not. The gremalata would be very nice. Thanks for the ideas
http://www.mykitchenstories.com.au
Thanks, I’m always, always learning.
Oh wow these look awesome!
Thanks Nic
ooh they look so good. I’m terrible with any fried ball like thing e.g. arancini
Happy Birthday. I think you had me here with the whole fried cheese element, fine breadcrumbs or not.
They look scrumptious! I think you’re being too tough on yourself 😉
Thanks Reemski and Cara. Lorraine, I always seem to be hard on myself, but thanks 🙂
Looks so delicious, very tempting pictures..