crunchy morsels & curly endive, radicchio and carrots
Sunday morning we woke up in a rich and white snow. All right, we're still in winter but having a strong preference for the summer I would like a few hours of hot sun to restore your spirit ... patience ... you can not ... :-) A little nothing magic wand 'of fresh vegetables seemed to be a superstitious way to project in the spring. The curly endive, radicchio and carrots are crisp in nature so we thought something equally crunchy to cap off the pot!
What lies beneath the breading? Soy! Boiled soy beans, covered in a bowl and portioned into pieces to be brown in the oven.
Per la panatura una new entry: panettone gastronomico (tipo pan brioche ma più leggero) rimasto in dispensa inutilizzato nelle feste e passato al mixer sino ad ottenere le giuste bricioline per avvolgere i bocconcini.
Bocconcini di soia croccanti & indivia riccia, radicchio e carote
Ingredienti
fagioli di soia 300 gr pesati a secco e lessati
mollica di un panino
latte intero q.b.
uova intere 3
carote 2
grana grattugiato 2 cucchiai
fresh thyme and parsley to taste
sea salt to taste
black pepper to taste
for the breading:
eggs
sea salt black pepper
or brioche bread crumbs
for the salad:
curly endive radicchio
carrots
extra virgin olive oil balsamic vinegar
The day before: after turning on the oven to 180 °, with the mixer is obtained the mixture of beans, bread soaked in milk, carrots, thyme, parsley, parmesan cheese, eggs, salt and pepper and baked in a cake tin lined with baking paper for about 50 minutes.
The following day, portions, sliced \u200b\u200bor diced, you go into the beaten egg seasoned with salt and pepper and breaded with bread or brioche bread crumbs (I: Gourmet cake) and pass in a preheated oven at 180 degrees for 15 -20 minutes using a non-stick pan lightly greased with extra virgin olive oil.
Serve with the salad fresh and crisp and seasoned with olive oil and balsamic vinegar.
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