Bolognese skewers

To prepare Bolognese skewers, start with the béchamel sauce. For the process, you can also refer to the Béchamel sauce sheet. In a large saucepan, melt the butter over low heat, then add the sifted flour 1. Stir with a spiral or regular whisk to prevent lumps and gradually add the milk in a thin stream 2. Stir until the béchamel reaches the consistency of a smooth cream 3. Then add salt, pepper to taste, and a grating of nutmeg. Now that the béchamel is ready, transfer it to a small bowl and let it cool. If you prepare the béchamel for the skewers well in advance, it's advisable to store it in a bowl covered with plastic wrap to prevent it from drying out too much. If it thickens excessively, it can be thinned with cold milk, stirring with a whisk.

Proceed now to prepare the skewers: cut the mortadella, Emmental cheese, and pork loin into cubes about half an inch each side, which you will use alternately to prepare the skewers (4-5-6).

In a pan, add a drizzle of olive oil and sauté the pork loin cubes for a few minutes 7, turning them often to brown all sides (8-9). Remove from the heat and let them cool before starting to assemble the skewers.

Now that you have all the ingredients ready 10, take 18 skewers and start threading a cube of mortadella, a cube of pork loin 11, and a cube of cheese 12 onto each, pressing them together well to keep them close. You can choose to place the cheese cube in the middle to reduce the risk of it melting during cooking.

Place the 18 assembled skewers on a plate 13 while you prepare the ingredients for the coating: in a shallow dish or bowl, beat the eggs with a pinch of salt 14. In another shallow dish or bowl, place the breadcrumbs. You will then have three bowls with the necessary ingredients to "dip" the skewers before frying them 15.

In order, dip each skewer first in the béchamel sauce you set aside 16, then in the egg 17, and finally coat them in the breadcrumbs 18.

Make sure the skewers are well coated on all sides 19. Now, fill a large pot with seed oil and heat it to 340-355°F, no higher to prevent the oil from smoking (if you don't have a thermometer, you can crumble a bit of breadcrumbs into the pot and when it sizzles vigorously, the oil is ready for frying). Immerse two or three skewers at a time to avoid lowering the oil temperature and cook them for a few minutes until they are golden brown 20. The frying must be quick, otherwise, the cheese will melt too much. Drain the Bolognese skewers with a slotted spoon, place them on paper towels, then salt them and serve them very hot 21!