Frittelle with California Prunes

Makes: 2 PeoplePrep Time: 10 MinutesCook Time: 1 Minute


  • 3 eggs
  • 200g flour
  • Milk to taste
  • 1 sachet baking powder
  • 200g sliced bacon
  • 300g California Prunes
  • 1 litre sunflower oil
  • 100g gorgonzola cheese
  • Smoked paprika to taste
  • Salt and pepper


  1. Beat the eggs with the flour, add salt and pepper.
  2. Add hot milk until creamy, smooth and homogeneous.
  3. Wrap the California Prunes in bacon and skewer them with a wooden stick. Dip them in the batter and deep fry them for about 1 minute.
  4. Drain, sprinkle with smoked paprika and serve with the Gorgonzola sauce prepared by melting it with a little hot milk.


Andrea Mainardi

Andrea Mainardi

Andrea Mainardi, also known as 'The Atomic Chef', is the proprietor of Officina Cucina in Brescia, Northern Italy where he serves a single table of 2-10 people for a ten-course sensory tasting experience. Andrea first worked with the California Prune Board on "Cotto & Mangiato", a daily programme on Italia 1 TV and has since developed 'the purple menu', creating exciting and enticing statement dishes using California Prunes that can be made at home to impress friends and family, whilst making full use of the fantastic flavour profile of California Prunes.