Tag: breaded

Recipe Cardoncelli breaded with herb mayonnaise – Italian Cuisine


In this recipe we used the egg completely, using the yolks for the mayonnaise and the egg whites to bread the cardoncelli. The breading can be made with blended carasau bread, particularly crunchy, but also with leftover bread or breadsticks

  • 200 g seed oil
  • 100 g carasau bread
  • 6 clean cardoncelli mushrooms
  • 4 eggs
  • 1/2 friggitello pepper
  • lime
  • chives
  • dill
  • salt
  • extra virgin olive oil

For the recipe some cardoncelli breaded with herb mayonnaise, blend the carasau bread in the cutter. If you like, you can flavor it with a small piece of minced garlic and a few leaves of parsley, a combination of flavors characteristic of mushrooms. We preferred to leave it neutral.
Separate the yolks from the egg whites and beat them lightly with a pinch of salt.
Cut halve the cardoncelli, pass them in the egg white, then in the chopped carasau. Place them on a baking tray, grease them with a drizzle of oil and bake them at 200 ° C for about 30-35 minutes.
Prepare meanwhile, the herb mayonnaise: whip the egg yolks with 1 tablespoon of lime juice, pouring the seed oil slowly. Finally, adjust the taste by adding salt and lime juice.
Complete the sauce by combining 1 tablespoon of chopped chives, the finely chopped pepper and 1 tablespoon of chopped dill.
Serve cardoncelli with this sauce.
To know: very firm and delicate, cardoncelli, typical of Puglia and Basilicata, are also grown and are always available. The herb mayonnaise is our interpretation of the tartar sauce with chives, friggitello and dill that replace onion, gherkins and parsley.

Recipe: Valeria Nozari, Texts: Angela Odone; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Breaded and fried quail eggs – Italian Cuisine

»Breaded and fried quail eggs


First of all, cook the quail eggs: put them in a saucepan with cold water, bring to a boil and cook for about 3-4 minutes, then drain, let them cool a little under cold running water and shell them.

Lightly beat the normal egg with a little salt, then pass each quail egg first in the beaten egg and then in the breadcrumbs, 2 times, in order to obtain a thick and uniform breading.

Fry the eggs in hot seed oil, turning them to brown evenly, then drain on kitchen paper.

The breaded and fried quail eggs are ready, serve them immediately.

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Grissinopoli, the Turin-style breaded cutlet – Italian Cuisine

Grissinopoli, the Turin-style breaded cutlet


From Piedmont with fury, the cutlet of chef Marco Sacco, 2 Michelin stars. Breaded in grissimi, and cooked to perfection .. in clarified butter of course!

If today vitello tonnato is very popular in Milan, cutlets are cooked in Piedmont. But not Milanese style, but Turin style, with breadsticks for breading. Only one thing is not discussed: clarified butter for cooking. We "stole" the recipe from Marco Sacco, 2 Michelin star chef of the Piccolo Lago restaurant in Verbania and Piano 35 in Turin, who sees the cutlet with different eyes: "This recipe represents for me belonging to the Piedmontese tradition , the desire to propose a dish that has its roots in the Turin of traditions, in the name of one of its typical products, the breadstick. My cooking has always been linked to my experience, and also in this case I have told my experience and my passions, especially those of childhood. Cutlet: after all, what's better for a child? I added a cherry and onion salad to refresh the palate, a unique pleasure of simple and decisive flavors ". How not to try?

Ingredients for 5 cutlets

1 kg sirloin of veal
0.5 kg crumbled breadsticks
3 eggs
0.5 kg breadcrumbs
salt
pepper
0.5 kg clarified butter

Ingredients for the salad
300 g cherry tomato
50 g red onion
Extra virgin olive oil
salt

For the grissinopoli
Portion the sirloin into 5 slices of 160 g, beat the slices lightly leaving a thickness of at least 1.5 cm. Break the eggs into a bowl, salt and pepper them. Bread the slices in the following order: breadcrumbs, egg, breadsticks. Lightly press the breading and then brown in a pan in clarified butter. Finish cooking in the oven at 200ºC for 3-4 minutes.

For the cherry salad
Peel the cherries and cut them in half. Finely chop the onion and rinse it under running water for 1 minute.
Put the tomatoes and onion in a bowl and season with extra virgin olive oil, salt and black pepper.

Finishing and presentation
Arrange the tomato and onion salad on the plate, cut the grissinopoli into 2 on the bias and place it in the center of the plate slightly overlapping. Finish with a few flakes of salt.

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