INGREDIENTS
- For the quilt:
- – 1 open butterfly lid
- – 1 carrot, 1 onion, 1 stick of celery and 1 leek
- – 1 bay leaf
- – 10 black pepper berries
- – Water C/N
- – 8 Onions reduce into wonderful julienne strips, washed and marinated with olive oil
- olive and chopped rosemary
- – 250 g of seasoned cheese, grated into strands
- – 500 g mozzarella reduce into small cubes
- – Chopped rosemary to complete
- For the tomato salad
- – 4 ripe spherical tomatoes
- – 4 crimson onions reduce into julienne strips
- – 250 cc of alcohol vinegar
- – 125 cc of water
- – 4 tbsp sugar
- – 1 tbsp salt
- – 1⁄2 bunch of leafless cilantro
- – 100 cc of additional virgin olive oil
- – 100 cc of lemon juice
- – Roasted and floor black pepper (in mortar)
- For the potato salad:
- – 8 small potatoes with pores and skin
- – Coarse salt
- – Agua
- – 200 g mayonnaise
- – 50 g pickled gherkins reduce into brunoise
- – 4 hard-boiled eggs
- – Chopped parsley
We share the recipe to organize tapa a la fugazzeta, accompanied by tomato salad and potato salad. An unforgettable dish!
PROCEDURE:
For the quilt:
1. Place the lid, carrot, onion, celery stick, leek, bay leaf, black pepper berries and water in a saucepan till coated and produce to a boil, stirring with the assistance of a tablespoon.
2. As soon as it’s gentle, take away it from the broth (maintain this broth for cooking the potatoes) and place it in a roasting pan, place the mozzarella, then the marinated onion and eventually the grated arduous cheese and place it in an oven that As a lot as doable, give us a fireplace from above to gratinate.
3. As soon as gratin, end with chopped recent rosemary and olive oil.
4. For the tomato salad: Peel the 4 tomatoes and reduce them irregularly.
Place the alcohol vinegar, water, sugar and salt in a saucepan and produce it to a boil, place the boiling liquid over the onions and let it relaxation for no less than two hours.
2. Combine the olive oil with the lemon juice and put aside.
3. We place the tomatoes that we season with the lemon French dressing on a tray, then we add the pickled crimson onion and eventually the leafless cilantro, we end with the black pepper and just a little olive oil on prime.
4. For the potato salad: Boil the potatoes in water with coarse salt. As soon as effectively cooked, peel the potatoes and reduce half of the potatoes into small cubes and roughly mash the opposite half with a fork.
5. We combine the mashed potato with the mayonnaise and the pickles, place it in a bowl and put the egg white reduce into small cubes on prime and the yolk handed by way of a wonderful sieve, ending with the chopped parsley, floor black pepper and olive oil. .
6. Presentation: In a platter we place the gratin meat and the 2 salads on the facet, every one on its platter.
