Translation

Palai Lamb e kua

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Palai Lamb e kua

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hoʻomaʻa hookauwa ole ai lakou:
320 g. Lamb chops
2 hua
20 g. Parmesan me ka waiū
Breadcrumbs
Salt
Black kekahi pahūpahū
Keu Virgin Olive Oil

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Easter ua hele a oe i ua e pili ana i ka 'ike no ke kaʻana like me ka hoa a me ka hanauna manao … no laila mākou e makemake e tantalize kou kīleo me ka lua o succulent nani, ia e keia manawa, ma ka liʻiliʻi loa hookahi: ka palai keiki hipa e kua! Ka waʻa breading, i me ka hua, parmesan a me breadcrumbs, hana he crunchy a me kaʻono iwi i paʻa i ka palupalu Kalaiaina. Frying me kaʻaila ma ka iki haʻahaʻa wela ma mua o mau, e ai ka 'hopena hemolele: loa palupalu loko a me kaʻoluʻoluʻiʻo crunchy ma luna o ka waho. E hoʻomanaʻo, e haʻalele i ke breadcrumb wehe iho la i: no keia pa, i ka 'oiaʻiʻo, a pau ua ae … no ka mea, hookahi poina i ka papaʻaina etiquette, a haha ​​aku noa i kipakuia i ka ho oweliweli a me ka nanea i ke keiki hipa e kua palai me kou mau lima! A oi ma mua o kaʻai pū me kou mau hoa i kēia mea akā,ʻono pa, oia no convivial ala, hemolele, e mālama iā ia me ka Appetizers o ka fennel a sautéed artichokes!

me ke kapuai hookahi

1
hana aku ai

No ka hana ʻana i nā ʻāpana hipa palai, hoʻomaka ma ka ʻoki ʻana 8 ʻokiʻoki mai ka pā me ka pahi a waiho ʻia.

2
hana aku ai

I kēia manawa e hoʻolaʻa iā ʻoe iho i ka palaoa: ma kahi liʻiliʻi, kīʻaha haʻahaʻa hiki ke loaʻa nā ʻoki, kau i nā hua a pau, e hahau ia lakou me ka laau, kau me ka Parmigiano Reggiano kuʻi, ka paʻakai a me ka pepa a hoʻoulu hou e loaʻa kahi hui homogeneous. I loko o kekahi kīʻaha'ē aʻe e ninini i ka palaoa.

3
hana aku ai

E lawe i hoʻokahi ʻoki i ka manawa, e hāʻawi i loko o ka hua manu i kuʻi ʻia a waiho ʻole i ka iwi; a laila e ʻōwili iā lākou i loko o ka palaoa, hou i loko o ka hua a hope me ka akahele i loko o ka palaoa, no ka loaʻa ʻana o kahi pānaʻi pālua e ʻoi aku ka ʻiʻo o nā ʻāpana hipa palai.

4
hana aku ai
5

I kēia manawa hiki iā ʻoe ke hoʻomau i ka kuke ʻana: e ninini i ka aila ʻoliva i loko o kahi pā me nā ʻaoʻao kiʻekiʻe, heat the oil and with a thermometer check that the temperature arrives and does not exceed 170 ° to obtain a perfect and dry frying. Fry the chops for about 4-5 minuke, soaking them while keeping the bone in your hands or with the kitchen tongs. It is recommended not to cook more than one or two at a time, so as not to lower the oil temperature. Cooking time may vary according to the size of the ribs.

5
hana aku ai

Once moʻa, transfer them to a tray lined with absorbent paper to dry excess oil. Serve the lamb chops fried while still hot so you can taste them crunchy!

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