Genital Herpes Low Lymphocyte

"spitini the" who eats them earn it! Stefania


here is a typical product of the rotisserie of Palermo, in reality, 'one of the many
and perhaps little known outside the island, but' believe deserves attention! The
"spitino" or skewer, and 'made mincemeat bread interspersed with
you create a rectangular shape with these ingredients and supporting it all with a skewer of wood ... a delicious fries!
The recipe I used comes from "www.ricettedisicilia.net" a site from which I draw often and actually serves absolutely faithful to the tradition!
I highly recommend trying them, though, may seem a little 'complicated running!
"Spitini Palermo"
ingredients

sandwich bread (cut three rectangular bar for each of 7 cm in length, 3cm height)

flour 3 eggs Pinch of salt
/ breadcrumbs / milk


prepare the day before a ragu 'meat with these doses

400 grams of chopped meat (veal 1st choice) 1 onion
/ a carrot / parsley / laurel
a medium box of tomato paste (80 g approximately) 200 grams
spring peas (frozen) extra virgin olive oil

½ cup white wine Salt and pepper to taste



Put on fire in a pan the onion, carrots and parsley with two cuchiai oil fry leave a little 'and add a little water to complete the cooking, all to soften.
In a separate pan fry the chopped thoroughly, blend with the wine and pepper to salt (a little).
Now add to the mixture, add the concentrate (diluted with a little water) bay leaf (That should be removed, of course, at the end)
Meanwhile write a blanched peas that will go to all to join, to complete the cooking.
Now it 'necessary to prepare, what is called "tying" and that just serves to make ragu' very dense and therefore more 'easy-to-model (after understand what I mean) doses are these:
100 grams of flour, 140 grams of water, a pinch of salt.
dissolve the flour with water and a pinch of salt, you must obtain a thick but not troppo.Aggiungere binder with five tablespoons of meat sauce 'and cook for a few minutes over low heat. At the end you get a sauce rather malleable, a prerequisite for interspersed with slices of bread cassette.
AThis point of preparing dishes in which you have the ingredients, that '
rectangles loaf
the ragu'

egg breadcrumbs
proceed as follows: soak the bread slices in milk and prepare "spitini" alternately piercing the ingredients in a wooden skewer in this order, a slice of bread moistened with milk, meat sauce and a meatball another slice of bread. At the end of the "spitino" will consist of three slices of bread alternating with two meatballs sauce.
Passing "spitini" in flour, beaten egg and finally in lightly salted pangrattato.Bisogna repeat this operation, creating the so-called double breading to make it 'that the outer crust is quite thick and crunchy.
finished preparing all the "spitini" put them in the refrigerator and allow to harden the whole, that 'render' s easier frying.
I usually prepare them one day in advance and kept them covered with plastic in the refrigerator.
for frying and 'need a deep pan with plenty of oil,' cause should fry for diving. When they are on paper towels dorati.porli e. .. enjoy it in all their glory!
The picture leaves much to be desired, but I hope to learn at least some rudimentary
to improve them!
meantime enjoy!