Flat-meat cheese grilled
Cut the crust into bite-sized pieces and sprinkle salt and pepper on both sides. Sprinkle all over with flour and remove any excess flour.
Cut the cherry tomatoes in half and sprinkle a little salt (not included).
Leave the eggs to melt and place Parmesan cheese on a bat. Dip the slurp into the egg and batter it with cheese.
Put butter and olive oil in a frying pan and heat over high heat. When the butter has melted and bubbles begin to bubble up, add the crust and roast over medium heat.
When [4] turns golden brown, turn it over and grill the back side as well.
Once the crust is cooked, transfer it to a bud or something similar, put a small amount of olive oil (not included in the amount) in the frying pan and grill the cherry tomatoes.
Turn off the heat in [6], wipe off any excess oil, add butter and melt it with the residual heat to make butter.
Place the flatfish on a plate, serve with tomatoes, pour melted butter over it. Sprinkle some Italian parsley and finish.
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- Hirame *Please also refer to the separate recipe "How to shave flatme." Sashimi is also fine.
- Small 4 slices
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- salt
- Appropriate amount
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- Pick it
- Appropriate amount
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- cake flour
- Appropriate amount
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- Cherry tomato
- 4 pieces
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- egg
- 1 piece
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- Parmesan cheese
- Appropriate amount
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- butter
- 10g
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Olive Oil
Ardoino Extra Virgin - 10cc
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Olive Oil
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- For butter
- 10g
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- Italian parsley for finishing, minced
- Appropriate amount
