Il titolo del post, ovviamente, è solo scherzoso. Non si tratta affatto di empanadas argentine o di alcune altre versioni simili cucinate in Sud America.
Quello che oggi vi propongo è invece un piatto che nella mia famiglia si fa da sempre: il fiordilatte impanato. Non so nemmeno come la ricetta sia “arrivata” in famiglia, forse ci è stata tramandata to my aunt or whomever.
It 's always interesting to see the way some dishes are "rooted" in the tradition of a family. Often this is because other relatives prepare them for a long time, but also occurs through direct experience or by tests, some innovation or acquisition various cookbooks. Then these recipes are repeated so many times to become the "must" family. But I
via my blog by sending you this simple but good recipe that you'll probably know, but it is not.
Here it is: take a good mozzarella and cut into slices of medium thickness. Then beat two eggs in a dish, salandole a little and dip the slices of mozzarella. Then put them in breadcrumbs and fry in a pan, oil seeds, little time for side until the mozzarella is not golden. Definitely will advance with beaten egg and then this is a must prepare a nice omelettina possible, as the French say, " baveuse .
Hence the photo next to my beloved mozzarella omelet and fried ....
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