Time: 50 minutes
Degree of difficulty: easy
Ingredients (4 servings): 800g
of thistles, flour, eggs, cooking oil, salt, butter, grated parmesan, for the tomato sauce: 500gr tomato sauce, 1 clove of garlic, fresh basil, salt.
Design:
clean and free from filaments thistles, cut into regular pieces about 10 cm in length. Bring to boiling salted water and boil until half cooked, the humpbacks. Drain, dry, flour them, dip them in beaten egg and fry in hot oil, drain and dry on paper towels. Cook the tomato sauce for 20 minutes. Grease a baking dish with butter, then place them within the thistles, alternating with layers of tomato sauce and Parmesan cheese. Complete the last layer with a few flakes of butter and make au gratin in the oven at 180 ° C for 20 minutes.
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