Warabi and Urui salad served with
The deep fried prosciutto served as a finishing touch should be deep fried in oil at 170-180°C, and then heated to a higher temperature at the end to allow the oil to drain more easily
How to make it
1
Finely chop the bottom half of the bracken and sprinkle lightly with salt and lemon juice
2
Mix [1] with capers, a little pepper, and olive oil
3
Combine the top half of the bracken and the uruy in a bowl, then mix in A
4
Arrange [3] on top, sprinkle [2] and chives on top, and garnish with crispy fried prosciutto
Materials 1 person
-
- bracken
- 5 bottles
-
- the uruy into bite-sized pieces
- 1 bottle
-
- salt
- Appropriate amount
-
- Lemon juice
- Appropriate amount
-
- Chop capers
- 1 tsp
-
- Pick it
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin - 10cc + 1 teaspoon
-
Olive Oil
-
[A]
- Balsamic Vinegar
- A little
-
- White wine vinegar
- A little
-
- Finely chopped green onions, for finishing
- Appropriate amount
-
- Deep -fried prosciutto
- 3
[PR]
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