Eringi's Frit
Be careful when frying celery leaves, as they tend to splash oil easily. Frying thoroughly removes moisture and makes it crisp.
How to make it
1
Cut the eringigi in half lengthwise and sprinkle them in the order of flour, beaten eggs, and bread crumbs.
2
Simmer the balsamic vinegar and red wine in a saucepan until the total amount is about 1/3.
3
Add celery leaves to oil at 170°C and fry for about 20 seconds. Remove from the oil and sprinkle a little salt.
4
Fry the eringgi in the same oil. When the whole thing gets golden and the bubbles around it start to make a loud noise, give it to the bad.
5
Cut the gorgonzola into pieces, arrange on top of the fried eringigi and bake in an oven at 200°C until the cheese melts. (Approximately 2 minutes)
6
Place [5] on a plate, pour the sauce simmered in [2] on top, and place two slices of celery leaves together to complete the process.
Ingredients for 2 people
-
- Eringi
- Two large ones.
-
- cake flour
- Appropriate amount
-
- egg
- 1 piece
-
- Bread crumbs
- Appropriate amount
-
- Balsamic Vinegar
- 60cc
-
- red wine
- 30cc
-
- Celery leaves
- 4 sheets
-
- Fried oil
- Appropriate amount
-
- salt
- A little
-
- Gorgonzola cheese
- 20g
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