Tuesday, 28 September 2010

Breaded Lamb Cutlet, Involtini Messinesi, Potato Croquet, Fried Zucchini Flower and Bunker Sorrate

Ciao ragazzi!!! This week I have a few pictures from last weekend and four recipes!

First, I visited bunkers from Mussolini and the Cold War era. Very interesting....












My clients...

Potato Croquet

Ingredients:

2 medium potatoes

1 egg yolk

smoked mozarella

breadcrumbs

1/3 c olive oil


Directions:

Clean the potatoes, scrubbing the skin well. Boil them in salted water until they are soft – you can check with the tip of the knife. Drain the potatoes then cool them for 10 minutes. Remove the skin. Mash the potatoes, not in a food processor but with the hand tool then mix them together with the egg yolk. Once you’ve reached the right consistency, form a small ball then place a mozzarella cube in the middle of the potato ball. Roll the potato croquet in homemade breadcrumb mixture (see recipe) and fry in the olive oil, turning frequently until you reach a consistent golden brown color.





Fried Zucchini Flower

Ingredients:

5 zucchini flowers

flour as needed

1 c ice cold sparkling water

¼ c parmesan

1 pinch of salt

1/3 c olive oil


Directions:

Combine the salt, ice cold sparkling water and parmesan in a bowl and mix well. Add some flour and mix well, keep adding until you feel you’ve reached the right consistency for the batter mixture. Clean and slice the zucchini flowers. Dip each slice into the batter and place in a pan with a few table spoons of olive oil over medium heat and fry for a couple of minutes on each side until the batter turns a golden brown color. Remove from the heat and place on a plate lined with a paper towel to absorb the excess oil.



Involtini Messinesi

Breadcrumbs

Ingredients:

2 c left over (or even stale) bread
1 c grated pecorino cheese
Fresh herbs from the garden
2 cloves of garlic


Directions:

Use 3 cups of leftover bread. If the bread is too soft you can bake in the oven until it
becomes hard. Place the bread, pecorino herbs and garlic into a food processor and
blend.


Involtini

Ingredients:

Your choice of melting cheese – I used smoked mozzarella

7 ozs beef

Additional water for the consistency for the filling


Directions:

Trim the fat from the meat then use a meat pounder on the meat to pound it thin. Place some of the breadcrumb mixture in a small bowl and add a little bit of water to make it the right consistency for the involtini filling. Add a spoonful of the mixture on top of the meat then add a small cube of smoked mozzarella. Fold the sides of the meat in to make a secure pocket and squeeze to help seal it. Roll the involtini in the homemade breadcrumbs with no added water, place them on the skewer stick, then put them on a cookie sheet in the pre-heated oven. Cook for 15 minutes at 212 °F.










Breaded Lamb Cutlet

Breadcrumbs

Ingredients:

2 c left over (or even stale) bread
1 c grated pecorino cheese
Fresh herbs from the garden
2 cloves of garlic


Directions:

Use 3 cups of leftover bread. If the bread is too soft you can bake in the oven until it
becomes hard. Place the bread, pecorino herbs and garlic into a food processor and
blend.


Involtini

Ingredients:

7 ozs lamb cutlet

1 egg scrambled

Flour for dipping the Lamb

¼ c olive oil


Directions:

Dip the leg of lamb in the flour, then the egg mixture, then finally roll the lamb in the homemade breadcrumbs. Place in a pan with a few tablespoons of olive oil and fry on each side for 5 minutes over medium heat.








See you guys next week for Fabiolous Tuesday!
Your Chef,
Fabio

9 comments:

  1. Love it all! Mouthwatering meal. :)

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  2. I love the set of photos at the beginning. Those bunkers are eerie! Great recipes too. I love love love croquets.

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  3. very step by step instructions...and informative!
    looks delicious!

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  4. this is fabulous alright just amazing and perfect looking chops~

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  5. Yum and yum...I can't wait until May...

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  6. A beautiful assortment and perfectly fried! The involtini are new to me--must try them!

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  7. I enjoyed your virtual tour and class Fabio. Love the assorted fritters! Everyone knows that Im a fritter-philian so i cant wait to this everything. i will let you know about it!!

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  8. wonderful work, love the zucchini flowers. did them here (New Orleans, LA) when I was chef in an Italian restaurant (at request of the owner) and stuffed them with herbed ricotta cheese (made in house). was simple but delicious. had to order the flowers by the case of 100, they never lasted long enough to go bad.

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