INGREDIENTS
- For the bread with tomato:
- – Nation bread 2 slices.
- – 1 clove garlic.
- – 1 pure tomato, grated with out pores and skin.
- – Olive oil.
- – 100 g of uncooked ham.
- Rabas a la Romana:
- – 2 squid tubes lower into 2cm thick rings.
- – Flour.
- – Oil for frying.
- – Lemon.
- For the smoked eggplants:
- – 2 giant eggplants.
- – Chopped garlic 1 tbsp.
- – Chopped parsley 1 tbsp.
- – Olive oil.
- Mozzarella sticks:
- – 250 g of mozzarella.
- – Flour.
- – Egg.
- – Bread crumbs.
- – Oil for frying.
- Fritters Chard:
- – 1 bundle of chard.
- – 1 clove of garlic, chopped very finely
- – 1/2 onion chopped very finely.
- – 1 cup of flour.
- – 1 tsp baking powder.
- – 50 g of grated cheese.
- – 3 eggs.
- – 1/2 glass of soda.
- – Salt, pepper and nutmeg.
Put together a really full snack: Mozzarella sticks, chard fritters, romaine tails, smoked eggplants and bread with tomato
PROCEDURE:
For the bread with tomato:
1. Frivolously toast the bread.
2. Rub with garlic, moisten with olive, and canopy with grated tomato, re-line with olive oil.
3. Lastly, full with uncooked ham and olive oil once more.
Rabas a la Romana:
Dip in seasoned overwhelmed egg, then in flour and fry, accompany with lemon wedges.
Smoked eggplants:
1. Burn the eggplants instantly on the range till they’re cooked, take away and take away the meat fastidiously in a small saucepan, mash and season with salt, pepper, garlic, parsley and olive oil.
2. Serve with toasters.
Mozzarella sticks:
1 . Minimize giant sticks of mozzarella cheese.
2. Move by means of flour, seasoned overwhelmed egg and breadcrumbs and once more by means of egg and breadcrumbs.
3. Put it within the fridge for some time.
4. When consuming, take away from the chilly and fry.
Fritters Chard:
1. Separate the stalk leaves from the chard and wash properly.
2. Chop the chard leaves into julienne strips.
3. In a frying pan with olive, sauté the onion and garlic.
4. Add the chopped chard and cook dinner.
5. Alternatively, in a bowl we combine the eggs, flour, baking powder, grated cheese and add the sautéed cooked greens.
6. We season the preparation, with salt, pepper and nutmeg we combine and hydrate the pasta slightly with soda or water if essential to have the suitable creaminess for cooking the fritters.
7. Place the preparation within the fridge for a number of hours.
8. After which fry in loads of oil, forming pasta parts with two spoons to decrease into the recent frying.
