2 1/2 cups grated Cheddar cheese
120 g of prosciutto
2 tablespoons finely chopped pickles
2 tablespoons finely chopped fresh parsley
2 tablespoons dried oregano or alcaravia
1 tablespoon mustard
1 tablespoon English-style Worcestershire sauce
black pepper to taste
1/4 cup milk
1/4 cup softened butter or margarine at room temperature
4 canned green peppers, cut into slices
French bread, cut into slices
canned radishes, halved
2 1/2 cups grated Cheddar cheese
120 g of prosciutto
2 tablespoons finely chopped pickles
2 tablespoons finely chopped fresh parsley
2 tablespoons dried oregano or alcaravia
1 tablespoon mustard
1 tablespoon English-style Worcestershire sauce
black pepper to taste
1/4 cup milk
1/4 cup softened butter or margarine at room temperature
4 canned green peppers, cut into slices
French bread, cut into slices
canned radishes, halved
Mix the cheese, prosciutto, pickles, parsley, oregano or alcaravia, mustard, Worcestershire sauce, and black pepper in a small bowl
Heat the milk to a simmer
Immediately pour it over the cheese mixture
Batter with an electric mixer on low speed for 2 minutes, scraping the sides of the bowl as needed
Increase the mixer speed and beat until almost a paste forms
Add the softened butter or margarine and mix again
Cover and refrigerate for 1 hour
Shape this mixture into 16 quadratini, each about 3 cm in size
Place them on a baking sheet lined with parchment paper
Cover and refrigerate overnight
To serve, spear each quadratini onto a fondue fork or churrasco stick
Hold it over a hot grill until the cheese softens slightly
Dish out 8 portions.
