フェデリーニ（さくらんぼの冷製フェデリーニ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 10minutes
#Italian
#Egg dish
#Complimented rice
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フリッタータ（釜揚げしらすのフリッタータ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
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- 206本
Ingredients
- 卵 : 3個
- (A)釜揚げしらす : 20g
- (A)パルミジャーノチーズ : 10g
- (A)生クリーム : ひと回し
- (A)イタリアンパセリ : 適量
- (A)ケイパー : 適量
Time required
10minutes
Procedure
-
1)
卵液を作る
02:14
ボウルに卵を割り入れ溶きほぐす。
(A)を加えて混ぜる。 -
2)
焼く
03:36
Heat olive oil (not listed) in a frying pan.
Pour in all but a little of 1 and bake over high heat while stirring.
Once one side is cooked, flip it over.
Turn the heat to medium and add the remaining egg mixture to the places where the shape has collapsed and shape it into a round shape.
Repeat baking 2-3 times by turning over again and adjusting the shape.
Turn off the heat for 2 minutes, let it sit, and let it cook through the residual heat.
Point
・Chop the Italian parsley and capers.
・Whitebait and capers go well together.
・If you leave a little bit of the egg mixture on instead of pouring it all at once, then add it to any parts that have lost their shape or are cracked, and then bake while baking to harden them. This will reduce mistakes.
・By placing it on the frying pan at the end, you can cook it all the way through without it getting too hard.
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