Bucatari5stele
http://tunein.com/radio/Mill-City-Radio-s173790/

Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


Book


Booking.com


TalkToChef
Statistics
We have 150 registered users
The newest registered user is mirabela

Our users have posted a total of 270 messages in 259 subjects
Top posting users this month

Who is online?
In total there is 1 user online :: 0 Registered, 0 Hidden and 1 Guest

None

[ View the whole list ]


Most users ever online was 58 on Tue Feb 24, 2015 10:08 pm
Social bookmarking
Social bookmarking Digg  Social bookmarking Delicious  Social bookmarking Reddit  Social bookmarking Stumbleupon  Social bookmarking Slashdot  Social bookmarking Yahoo  Social bookmarking Google  Social bookmarking Blinklist  Social bookmarking Blogmarks  Social bookmarking Technorati  

Bookmark and share the address of Bucatari5stele on your social bookmarking website

Latest topics
» It's official!
Sun Sep 11, 2016 9:20 pm by Chef Pipos Petre

»  You have posted in this topic. It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! http://www.bucatari5stele.com/ http:/
Wed Dec 16, 2015 2:08 pm by Chef Pipos Petre

» It's official! Five Star Top Chef Community's forum is now live!For those who register, take a few moments to read the forum rules.Get in and start sharing your recipes with the world! http://www.bucatari5stele.com/ http://bucatari5stele.blogspot.ro/?vie
Fri Nov 27, 2015 12:58 am by Chef Pipos Petre

» https://www.facebook.com/pipos.petre
Fri Nov 27, 2015 12:52 am by Chef Pipos Petre

» Join http://talktochef.com/ now!
Mon May 18, 2015 12:34 am by Chef Pipos Petre

» TalkToChef!
Sun May 17, 2015 10:48 pm by Chef Pipos Petre

» Luxury & Premium Mediterranean Gastronomy Collection
Thu May 14, 2015 7:35 am by lxenophon

» Pipos Petre is a Romanian chef currently working in Bucarest at the Hotel Minerva. After studying tourism in Istanbul (Turkey) and Bucarest (Romania) Pipos Petre worked in various establishmens such as the Intercontinental Hotel of Bucarest, the Partouch
Mon May 11, 2015 11:17 pm by Chef Pipos Petre

» Pipos Petre is a Romanian chef currently working in Bucarest at the Hotel Minerva. After studying tourism in Istanbul (Turkey) and Bucarest (Romania) Pipos Petre worked in various establishmens such as the Intercontinental Hotel of Bucarest, the Partouch
Mon May 11, 2015 11:15 pm by Chef Pipos Petre

RSS feeds

Yahoo! 
MSN 
AOL 
Netvibes 
Bloglines 


Keywords

Instagram
Instagram

You are not connected. Please login or register

FRITTO MISTO PIEMONTESE (FRIED MEAT AND VEGETABLES) BY FDL

View previous topic View next topic Go down  Message [Page 1 of 1]

Chef Pipos Petre

avatar
Admin
Admin



[You must be registered and logged in to see this link.]

A uniquely rich Piedmontese dish that combines meat, vegetables, and fruit in a glorious mix of fried delights.
Ingredients
For the semolina

Sugar 200 g
Semolina 125 g
Milk 0,5 l
Lemon 1, the rind
Salt

For the dish

Veal steaks 4 small
Meatballs 4
Veal sweetbread 1
Veal spinal marrow 200 g, strips
Veal brain 1/2
Liver 4 slices
Sausage 4 pieces
Amaretti 4 biscuits
Apple 1, sliced
Pear 1, sliced
Zucchini flowers 4
Eggs 4
Breadcrumbs
Extra-virgin olive oil
Salt

Info box

Preparation time 1 h
Cooking time 40 m
Recipe category Main course
Recipe yield 4
Recipe cuisine Italian

Preparation

For the semolina
Place the sugar and the grated lemon rind in the milk and bring to the boil.

Very slowly add the semolina to the milk, mixing it in with a whisk. Cook for five minutes.

Next pour it into a mould and leave it to cool for a day.

For the fried ingredients
Parboil the brain, the strips of veal spinal marrow and the sweetbread for three minutes and drain well.

Slice all the meats and cut the cold semolina into diamond-shaped slices.

Dip the amaretti biscuits, slices of apple and pear in the flour. Beat two eggs.

Dip the semolina slices and the floured amaretti biscuits, apple and pear in the egg and then in the breadcrumbs.

Beat the other two eggs. Dip the meats in these beaten eggs and then in the breadcrumbs. Dip the meatballs in the flour.

Fry all the breaded ingredients in very hot extra-virgin olive oil in a cast-iron frying pan: first fry the sweet ingredients, change the oil and then fry the savoury ingredients.

In a separate pan, brown the floured liver for 3 minutes and the sausage, prick it first with a fork.

Serve piping hot. Finally, salt as necessary.

Wine Pairing: Grignolino d’Asti

http://www.bucatari5stele.org

View previous topic View next topic Back to top  Message [Page 1 of 1]

Permissions in this forum:
You cannot reply to topics in this forum