Ingredients

• 500 g Elephant ears mushrooms
• 300 g Brussels sprouts
• 180 g Pancarré
• 2 pcs Eggs
• Flour
• Peanut oil
• Balsamic vinegar
• salt

Clean the mushrooms, removing the leaves from the head. Remove the bread from the crust and chop it in the food processor. Flour elephant ears, pass them in beaten eggs, then in chopped bread. Fry in plenty of hot oil, until they are well browned on both sides.

Boil the sprouts in salted boiling water for 10 '. Drain and cut them in half. Salt the elephant ears and serve with the sprouts, completing with a few drops of balsamic vinegar.

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