Tag: breaded

breaded slices of ham and mozzarella, a stringy and surprising second course – Italian cuisine reinvented by Gordon Ramsay

breaded slices of ham and mozzarella, a stringy and surprising second course

Look for one dinner saving recipe Irresistible, but quick to make? Try them breaded slices with ham and mozzarellaa second stringy dish, with a surprising effect. In fact, the meat, crunchy on the outside, hides a soft and creamy heart, which will allow you to experience a truly exquisite contrast of flavors and textures. Follow our recipe!

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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