AIR FRYER CRISPY STUFFED PEPPERONI

Ingredients Serves 6-8

200g pepperoni, sliced

200g ricotta

Zest of ½ lemon

1 shallot, sliced

½ green chilli, chopped

2 tbsp basil leaves, chopped

2 tbsp coriander leaves, chopped

1 tbsp spinach leaves, chopped

2 tbsp flour

2 eggs, beaten

100g panko breadcrumbs

50g Parmesan, grated

Salt and pepper

Garnacha chipotle

Tomato salsa, to serve

METHOD

1. In a bowl, combine the ricotta, lemon zest, shallot, green chilli, basil leaves, coriander leaves and spinach leaves. Stir well to combine.

2. Season with salt and pepper.

3. Spoon a small amount of the ricotta mixture on each slice of pepperoni and fold into a taco-like shape.

4. Once all the pepperoni slices are stuffed, place them all in the fridge for 10 minutes to set.

5. In the meantime, prepare the coating. Get three wide dishes. Put the flour in one, beat the eggs in another and combine the breadcrumbs and Parmesan in the third. Keep aside.

6. Remove the pepperoni from the refrigerator and toss in the flour, then in the egg, and coat with the breadcrumb mixture.

7. Set on a tray layered with parchment paper and an extra sprinkle of breadcrumbs to avoid sticking.

8. Preheat the air fryer to 200˚C.

9. Bake the stuffed pepperoni tacos in the air fryer for

5-7 minutes, depending on the air fryer. Toss once and season with salt and pepper just before serving.

10. Place on a platter with drizzled tomato salsa.