Beautiful and delicious pearls to eat one after the other… @chefsebastianfitarau we are ready!
INGREDIENTS
For approximately 14 pearls:
100 g of parmesan or parmesan
2 egg whites
1 liter of peanut oil
To decorate:
14 anchovies
chervil or chives to taste
For the paté:
6 pieces of dried tomatoes in oil
water 20ml
METHOD
Grate the Parmesan, add the egg white and mix well with a spoon. With this mixture, form balls of 1 or 2 cm in diameter. Dip the Parmesan pearls in boiling peanut oil and cook them until they are golden brown. Drain them with a slotted spoon, and place them on absorbent kitchen paper to remove excess oil.
Proceed by creating the pate by blending dried tomatoes and 20 ml of water. Serve the parmesan pearls piping hot with the dried tomato, anchovies and chervil paté on top.
6 Comments
I would not use a bed of raw grain- I think barley.
The concept is nice. No to the anchovy- the Parma is very salty in itself.
Наверное очень соленая закуска, но красиво бесспорно😋
I love the addition of the anchovy and would say this could be a take on Caesar salad if served on a light bed of baby kale with a Caesar dressing drizzle. Looks amazing!
😋❤
This is cool i will try this week.
Italian people are so handsome