Today another traditional dish, typical of the Carnival period in our country. The recipe is simple and can be used as an aperitif, but also as part of an Italian-style mixed fried ....
INGREDIENTS 1 kg carrots 1 egg yolk
a couple of handfuls of bread crumbs 2 tablespoons Parmesan cheese blended
1 teaspoon of grated cheese salt and pepper to taste
parsley extra virgin olive oil for frying For the breading
albumen
white flour bread crumbs
Cut carrots into pieces and put them in a saucepan with salt and a cup of water. Cook over low heat until the carrots will be cooked. At this point, drain the cooking water and mash while still hot to the mixer in order to make a puree. Let stand for overnight in the refrigerator.
Resume mashed carrots, add a first handful of breadcrumbs and cheese. Work a bit a 'the mixture and add salt if necessary. Now add the egg yolk and beat again. If the dough seems too soft and inconsistent, add the rest of the breadcrumbs. Knead again and then pepper. Now
formed small balls the size of a ping-pong. In the flour, beaten in the album and finally in breadcrumbs. Fry in hot oil and serve hot.
0 comments:
Post a Comment