An antidote to the Middle Ages, a delicious ingredient to use in the kitchen: all the secrets of salsify
A root that is found on the markets in the winter season, even if it is less used than the carrot, is the salsify, with dark skin, white pulp and a slightly bitter but delicate taste.
Curiosity about the name
The curious name has nothing to do with the rind, which is actually a dark gray color, but derives from the Catalan term "escurco", that is to say viper, as in the Middle Ages it was believed to be a antidote against the bite of snakes. Today it is used in the kitchen in different ways: fried, baked, as a condiment for pasta, as an ingredient in hot salads and as a side dish. Before using it, a quick pre-freeing is recommended.
Prepare the salsify
1) Scrape it and cut it into pieces wearing gloves so as not to blacken your hands (photo 1), leave it for one hour in the water And lemon (photo 2).
2) Dilute in a pan a little flour with lemon juice (photo 3), add plenty of water as soon as it boils immerse yourself in the salsify (photo 4) e cook it for 20-25 minutes (with this system the pulp will remain clear).
Golden salsify
For 4-6 people: 400 g of salsify – 200 g of flour – 1 glass of light beer – 1 whole egg – 1 yolk and its egg white beaten until stiff – salt to taste – pepper to taste.
1) Clean and cut into long pieces 4-5 cm salsify, then prelessat it (as explained in the previous paragraph), cut each piece in half lengthwise.
2) Prepare a batter mixing the flour with a glass of light beer, stir in the whole egg, the yolk and its whipped egg white; salt and pepper.
3) Dip the pieces of salsify in the batter e fry them, a few at a time, in plenty of boiling oil.
4) Drain them on absorbent paper kitchen and garnish to taste with curly parsley and lemon wedges.
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