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Alessi cuisine
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Larraffanata, spicy pie
made with radish and ginger (larrafanata, tortino piccante
al rafano e ginger)
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- A) A blended mixture composed by:
6 eggs
30 grams of radish root, peeled and cut in pieces
2 garlic cloves
2 spoons full of Parmesan cheese
1 spoon full of white flour
a big pinch of pepper
a big pinch of salt
- B) A chopped mixture (made in the mincer) composed by:
20 grams of radish root and 20 grams of fresh ginger rhizome, both peeled
and cut in pieces
4 spoons of olive oil
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Separate the yolks from the albumen putting the former in
the blender and the latter in a glass bowl. Blend the yolks together with
the ingredients indicated at point A) in order to obtain a smooth and homogeneous
mixture, then put this stuff in a soup tureen. Whip the albumen, then incorporate
this stuff to the one indicated above mixing very well. Take a frying pan,
make it red-hot over a briskly heat, grease it with a spoon of oil, pour
¼ of the mixture composed by egg and radish, spread it all around
the bottom of the frying pan by whirling and shaking it and when the egg
will be a little bit condensed, turn like a normal omelette, by helping
yourself with a plate. Brown very well, more than the previous part which
should be less cooked and then, always whirling and shaking (and as soon
as the smell of the roasted egg will reveal the right cooking point and
the omelette will appear well rigid), take out from the heat, put on a plate,
sprinkle with ¼ part of the chopped fresh radish and ginger. Repeat
the same above operation for other 3 times with the remaining ¾ of
ingredients as quick as possible, so that serve these omelettes very quickly
and very hot.. |
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