In Japanese cooking the 'Hosomaki" is a simple roll in seasoned rice (with an emulsion base of rice vinegar and sugar), fish or vegetables, wrapped in a sheet of nori (the black one, for instance).
So is the tradition of Japanese cuisine.
with us but the sushi is sometimes addressed in creative ways, from the likes of Cedroni Moreno, for example, that at the time he invented the "aroused" which differs from the "sushi", a grammatical distinction that characterizes, macaroni membership, making sure that No is just a kitchen, but a philosophy of life, adapting products to the Mediterranean.
Which I must say I was always fascinated and, honestly, nn has never disappointed my expectations.
in straight lines following the recipe, want to make a raspberry at the sushi (which I like very much), so ironic.
4 fette di petto di pollo (possibilmente ruspante)
4 fette di prosciutto cotto
un mazzetto di prezzemolo fresco tritao
2 rametti di maggiorana fresca tritata
sale alle erbe
3 cucchiai di farina 00
vino bianco per sfumare
Con un coltello molto affilato, tagliare a "portafoglio il pollo, batterlo con un batticarne, salarlo, spolverarlo del trito di erbe e farcilo con una fetta di prosciutto cotto.
Avvolgere il pollo su se stesso e fermare con dello spago da arrosto.
Infarinare .In una padella, scaldare dell'olio di oliva, far rosolare gli involtini, sfumare col vino.Far cuocere per altri 10 minuti.
Togliere dal fuoco, dividerli dal sughetto di cottura and let cool.
Cut each roll into 4 cylinders, arrange on a plate and use the sauce cooking, placed in a bowl (the one that usually is used for soy sauce) as a sauce.
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