This blog began to take its first steps thanks to the Tourism Challenge Menu: I have always considered a good material executor of recipes, but without a shred of imagination and creativity. Then Alex has decided to hold the Challenge testing the ingenuity of all those who wanted to get involved, and there I began to realize that maybe some ideas can come into this poor skull, and especially that my synapses are still working , which is no small thing.
Especially I rediscovered My playful mood: cooking is a pleasure, if I do not enjoy that pleasure? I've always made the big laughs in the face of my flaws and my culinary failures, and the first TCM was no exception: when I finish with cups of potatoes I had to resort to the bottle of oil to the elbow to clean everything well As. The best thing, however, has been warning the company of friends of tourist menu, I would imagine the laughter that made them had they been there ...
reclaim the text at the time I sent e-mail to the Challenge.
GLASSES WITH POTATO OMELET
When I read that the first challenge is the recipe for fried potatoes (which we also call tortilla, a frittata, but always is) I said: ohibò!
The potato omelette accompanied me throughout childhood and adolescence has been my favorite filling for sandwiches, when on a trip I carried a picnic lunch. But how do you compete on potato omelette? Not that there was to be expected from two people who are challenged on the egg fried , but ... Oh well, I called, present your usual omelette with potatoes and good night.
Then I had an idea of \u200b\u200bmatrix Raravissiana so markedly that I started to laugh. After the idea was that if I said that this idea merits of Ale I had come, would not be was certainly not his fault that would not be able to implement it properly.
Keeping this in mind, this morning I pulled out my caccavellario:
chopping Peeler
Mandolina
tool to make their nests (first time I use it)
pan for deep fried (first time use)
clamp kitchen
armed to the teeth and so I started to work.
Completing the list of ingredients:
3 medium potatoes
6 eggs 100 g grated parmesan
a pinch of salt + many Pizzichini
flour
1 l oil for frying
I peeled I sliced \u200b\u200bthe potatoes and thin (like chips) with the mandolin, in the meantime I put oil (1 liter because what I had at home, there would take a while 'more) in the pan for deep fried, I put it on the stove and turned on the heat medium to the maximum. When the oil is hot (I did the test with a piece of potato) I lowered the flame, I placed the potato slices overlapping slightly in the special tool, I closed the tool and I immersed in hot oil. After a couple of minutes on the first nest was ready: the potatoes were cooked but not too gold (must go in the oven and then it is better to keep them a little 'back), but when I opened the tool is a disaster happened: half a nest was glued to the top , the other half to the bottom. Helping me with the pliers I tried to remove it without breaking it , I failed miserably and I said, "try again, you will be more lucky." Another round, another gift but the result was more or less the same. And mo 'I do? Maybe not so simple use this tool ...
Then the light: the sceffi, the real ones, flour the food before fry! It was This is the trick? And then another thought: I had not rinsed the potatoes because I thought it would have served as the starch and glue so it was unfortunate that the paste has also the tool ... then for good measure I also rinsed in plenty of water to the potato slices to remove the bulk of the starch, then I've done school, I placed on a clean cloth and wipe I have one by one, I flour and I began to arrange them into the tool. This time the nests were not attached to the mesh of the same, however, did not even welded together as I wanted. Patience: I continued to the end in this and so good night. Among other things to deep fry in oil, I held the pan angle. On several occasions I have paid part oil on the hob and the work, while gradually reducing the oil level. Luckily I finished before potatoes.
Once you get my nest (well, sort of nests) I have them lying in the muffins from cups that were turn into the molds to crème caramel.
At this point I salted each nest with a pinch of salt, then I whisked the eggs with the Parmesan and a pinch of salt and helping them with a ladle pour a little 'in each nest.
Bake at 220 ° C for 10 minutes until the frittata has thickened, then I transformed everything and I placed in a dish.
Well, quite nice. I mean, I expected worse.
My liver was expecting something better instead, and instead he had to digest all that because at that point was made at lunch time and I could not see more hunger.
Apart from the outcome, I must say that I enjoyed and I thought the Ale, the Dani and nice friends Menu popular with tourists all through the morning. You made me company while also thoroughly cleaned the kitchen (it's amazing where able to infiltrate the oil!), But when I came in the shower I left everyone behind the bathroom door. A bit 'of privacy, what the heck! :-D
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