Name: Mozzarella in A Carriage with Baked Ham
Cuisine: Italian
Ingredients: Sliced Bread: 600 g (12 slices); Buffalo Mozzarella: 500 g; Baked Ham: 150 g; Eggs: 5 big; Salt: to taste; 00 Flour: 100 g; Breadcrumbs: 300 g; Sunflower Oil: 1 l

Cuisine:

Eidaleg

canolig

cynhwysion

600 g (12 sleisys) Bara wedi'i Dafellu
500 g Mozzarella Byfflo
150 g Ham Pob
5 big wyau
i roi blas halen
100 g 00 blawd
300 g Briwsion bara
I Ffrio
1 l Olew blodyn yr haul

cyfarwyddiadau

Mozzarella mewn cerbyd yw'r clasur “bwyd stryd”, y gellir ei wneud gartref mewn amser byr iawn. Mae'n un o'r ryseitiau hynny sy'n ymddangos yn syml iawn i'w wneud, o ystyried yr amser byr y mae'n ei gymryd i'w wneud. Mewn gwirionedd, rhan fwyaf o bobl, wrth wynebu briwsion bara, mozzarella, wyau, olew a bara, ddim yn gwybod lle i ddechrau i gael y Mozzarella perffaith mewn cerbyd, euraidd a chrensiog ar y pwynt cywir. Efallai nad yw pawb yn gwybod y gellir coginio mozzarella mewn cerbyd mewn dwy ffordd wahanol: wedi'i ffrio a'i bobi. Mae Mozzarella yn carrozza yn ddysgl nodweddiadol o benrhyn yr Eidal ac mae'n gyffredin yn y De. Mae'n ymddangos ei fod yn ei eni yn Campania, ar ddechrau'r bedwaredd ganrif ar bymtheg. Er bod y Rhufeiniaid yn honni mai eu heiddo yw'r rysáit, fe'i cynlluniwyd i ailgylchu bara uwch a mozzarella byfflo.
Mae'r rysáit wreiddiol o Campania yn darparu ar gyfer defnydd unigryw o mozzarella byfflo, er ei fod yn arbennig o ddyfrllyd. Yn union am y rheswm hwn, os defnyddir mozzarella byfflo, dylid ei ddraenio am ychydig oriau.
Mae'r rysáit hon yn cymryd enw mozzarella mewn cerbyd oherwydd, mae sleisys y caws wedi'u lapio mewn dwy dafell o fara (sy'n gweithredu fel cerbyd), mewn briwsion bara mewn briwsion bara ac yna ei ffrio. Then the crunchy wrapper that is obtained “protects” meddalwch mozzarella, yn union fel mae tywysoges wedi'i gwarchod y tu mewn i'w cherbyd.

camau

1 Done	To prepare the mozzarella in a carriage, start cutting the buffalo mozzarella into slices 1 cm o drwch. Arrange them on a tray lined with absorbent paper and cover with other sheets of absorbent paper. Press gently with your hands to dab the mozzarella and remove excess water. If it is necessary change the sheets of kitchen paper until it is completely dry.
2 Done	Ar y pwynt hwn, go on to stuff the bread. Place the slices of sliced bread on a cutting board, place the slices of mozzarella on top, so as to cover the entire surface, but without letting it run out, add salt and a slice of ham and cover with another slice of bread. Then press gently with your hands to compact the whole thing. Continue like this for all the other slices of bread, until the mozzarella is finished. Then trim the stuffed bread slices using a knife to remove the outer crust.
3 Done 30	Switch to breading now. Break the eggs into a baking dish and beat them with a whisk for a few minutes. Then in two other dishes, put the breadcrumbs in one and the sifted flour in the other. At this point pass each piece of bread stuffed first in the flour and then using 2 forks in the egg, so as to cover them completely. Then pass them on a plate for a few seconds, so as to remove the excess egg and avoid lumps when you pass it in breadcrumbs. Transfer on a cutting board and with the blade of a knife lightly pressed the edges and the surface so as to uniform the breading and have a more precise shape. Os yw'n anghenrheidiol, pass again in the breadcrumbs and press again with the knife blade. Continue like this for all the other pieces and transfer them to a tray lined with parchment paper. Then transfer to the refrigerator for about 30 cofnodion.
4 Done 30	After the mozzarellas have hardened, you can switch to the second breading, passing them first in the egg, then in the saucer to remove the excess and finally in the breadcrumbs. As previously done, then transfer the pieces of mozzarella in a carriage to a cutting board and smooth the breading with a knife. Continue like this for all the others by placing them on a tray lined with parchment paper. Put it in the fridge to harden for another 30 cofnodion.
5 Done	Pour the oil in a pan and bring it to the temperature of 170-180 ° at the most. Dip a few pieces at a time and cook the mozzarellas in a carriage for 1-2 cofnodion, turning them from time to time with a skimmer. When they are golden brown, drain them from the oil and transfer them to a tray lined with absorbent paper to remove excess oil. Fry the others and serve your mozzarella in a carriage immediately.

ryseitiau dethol

Dec 9th, 2024

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aperitif	Blasyn
Cig Eidion	brecwast
chinio cynnar	Cacennau
Carnifal	caws

	600 g (12 sleisys) Bara wedi'i Dafellu
	500 g Mozzarella Byfflo
	150 g Ham Pob
	5 big wyau
	i roi blas halen
	100 g 00 blawd
	300 g Briwsion bara
	I Ffrio
	1 l Olew blodyn yr haul

Mozzarella yn A Cerbyd â Ham Pob

Rhannwch ar eich rhwydwaith cymdeithasol:

cynhwysion

Marciwch y rysáit

cynhwysion

I Ffrio

cyfarwyddiadau

camau

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