INGREDIENTS
- INGREDIENTS:
- – Muzzarella 1 trozo.
- – Eggs 3 models.
- – Salt and pepper.
- – Chopped parsley.
- – Bread crumbs.
- Solar-dried tomato pesto:
- – Hydrated dried tomatoes 50 g.
- – Walnuts 1 handful.
- – Basil 10 leaves.
- – Sal.
- – Floor black pepper.
- – Olive oil 1/2 cup.
- – Garlic 2 models.
- – Papas.
- – Oil for frying.
- – Salt and pepper.
- – Bacon.
- – Verdeo.
- Cheddar cheese sauce:
- – Cheddar 80 g.
- – Butter 30 g.
- – Flour 30 g.
- – Milk 200 cc.
- – Garlic powder.
- – Spicy paprika.
- – Black pepper.
- – A pinch of salt.
For these with a candy tooth who need a recipe with all the pieces we carry you the step-by-step of FRIED MOZZARELLAS AND POTATOES WITH CHEDDAR, VERDEO AND PANCETA
PROCEDURE:
1. Wash and lower the potatoes. Hold them in chilly water. 1st cooking: Blanch in boiling salted water for 4-5 minutes. Lower the cooking in chilly water with ice and place within the freezer. Then deep fry at 200°C till golden and crispy.
2. For the cheddar sauce: The very first thing we are going to do to arrange this cheddar cheese sauce is to position somewhat butter in a pot and put it over medium warmth. Whereas it melts, add the flour, garlic powder, floor black pepper and a pinch of salt. We stir till it utterly melts. and stir for a number of seconds to prepare dinner it and lose the uncooked taste. We add the milk little by couple of minutes stirring. When we now have the flour and milk effectively built-in, we add the paprika and stir.
3. When the paprika is effectively built-in into the sauce, add the chopped or grated cheddar cheese and stir till it’s utterly melted.
4. Serve along with the potatoes, bacon and greenery.
