Sfregolos corn, mushrooms, ham D'Osvaldo into a cylinder of frico
Serves 4
polenta 300 g, 100 g of milk, 4 eggs, flour "00 "to taste, salt, 100 grams of mushrooms, 100 g
ham D'Osvaldo.
procedure
For sfregolos: polenta is added to the milk, allow to cool and then add the eggs, flour "00", resulting in a homogeneous . In a large pot of salted water to boil and then let you drop the dough, passing through a sieve, will form the sfregolos.
Cook for 2 minutes, collecting a spider and put them in a pan with the sauce separately. For the sauce: fry in a little butter, ham and cut into julienne except you will skip the mushrooms cut into slices with a little butter and oil. For the frico: Arrange the cheese on Montasio stravecchio baking paper in rectangular strips 7cm x 25cm, you fall on the scraps of raw mushrooms and bake for 5 / 6 minutes at 180 degrees. Remove the strips from the oven and frico give them the shape of a cylinder with the aid of special molds. Allow to cool.
Composition plate
We will put the cylinder we created at the center of the plate to fill it with sfregolos stir-fried with the sauce. Garnish with shaved Montasio stravecchio and eat hot.
Sfregolos corn, mushrooms, ham D'Osvaldo into a cylinder of frico
Serves 4 person
300 grams of polenta, 100 g of milk, 4 eggs, flour 00" to taste, salt, 100 grams of mushrooms, 100 grams of ham D'Osvaldo.
Procedure
For sfregolos: add the polenta to the milk, allow to cool and then add the eggs, flour 00" thus obtaining a homogeneous mixture. In a large pot of salted water to boil and then let you drop the dough, passing through a sieve, will form the sfregolos.
Cook for 2 minutes, picking them up a spider and put them in a pan with the sauce separately. For the sauce: fry in a little butter, cut into julienne ham and part will skip the mushrooms cut into slices with a little butter and olive oil.
For the frico: Arrange the cheese on Montasio stravecchio baking paper in rectangular strips 7cm x 25cm, you fall on the scraps of raw mushrooms and bake for 5 / 6 minutes at 180 degrees.
Remove the strips from the oven and frico give them the shape of a cylinder with the aid of special molds. Allow to cool.
Composition (of the dish)
We will put the composition of the plate cylinder we created at the center of the plate to fill it with sfregolos stir-fried with the sauce. Garnish with shaved Montasio stravecchio and eat hot.
polenta 300 g, 100 g of milk, 4 eggs, flour "00 "to taste, salt, 100 grams of mushrooms, 100 g
ham D'Osvaldo.
procedure
For sfregolos: polenta is added to the milk, allow to cool and then add the eggs, flour "00", resulting in a homogeneous . In a large pot of salted water to boil and then let you drop the dough, passing through a sieve, will form the sfregolos.
Cook for 2 minutes, collecting a spider and put them in a pan with the sauce separately. For the sauce: fry in a little butter, ham and cut into julienne except you will skip the mushrooms cut into slices with a little butter and oil. For the frico: Arrange the cheese on Montasio stravecchio baking paper in rectangular strips 7cm x 25cm, you fall on the scraps of raw mushrooms and bake for 5 / 6 minutes at 180 degrees. Remove the strips from the oven and frico give them the shape of a cylinder with the aid of special molds. Allow to cool.
Composition plate
We will put the cylinder we created at the center of the plate to fill it with sfregolos stir-fried with the sauce. Garnish with shaved Montasio stravecchio and eat hot.
Sfregolos corn, mushrooms, ham D'Osvaldo into a cylinder of frico
Serves 4 person
300 grams of polenta, 100 g of milk, 4 eggs, flour 00" to taste, salt, 100 grams of mushrooms, 100 grams of ham D'Osvaldo.
Procedure
For sfregolos: add the polenta to the milk, allow to cool and then add the eggs, flour 00" thus obtaining a homogeneous mixture. In a large pot of salted water to boil and then let you drop the dough, passing through a sieve, will form the sfregolos.
Cook for 2 minutes, picking them up a spider and put them in a pan with the sauce separately. For the sauce: fry in a little butter, cut into julienne ham and part will skip the mushrooms cut into slices with a little butter and olive oil.
For the frico: Arrange the cheese on Montasio stravecchio baking paper in rectangular strips 7cm x 25cm, you fall on the scraps of raw mushrooms and bake for 5 / 6 minutes at 180 degrees.
Remove the strips from the oven and frico give them the shape of a cylinder with the aid of special molds. Allow to cool.
Composition (of the dish)
We will put the composition of the plate cylinder we created at the center of the plate to fill it with sfregolos stir-fried with the sauce. Garnish with shaved Montasio stravecchio and eat hot.
