April began chaotically and laboriously. Over the past few days I wrote works credition and final job offer, but unfortunately dates coincided in time and ended up as always ... you know for sure how;) created three works, one on food from the Fairtrade mark, the second of genetically modified foods and the third evaluated the colleague in terms of strategic management, one of the biggest pubs in the UK, but I will not bore you this. Just that my brain just yesterday he was close to the explosion:)
Nothing relaxes me more than to rummage the shelves of CDs and it really is the later music finds. The pair visited the therapy poegzaminowej favorite stores and everything is slowly returning to normal. I like most small, independent shops and used niskonakładowymi plates. I buy stuff there often little-known, experimenting with species and as a criterion for selection, very often, outside the species is the cover or name and I must say that the percentage of unexploded bombs have really low:) I love these shops because they always play good shit, no one is trying to sell me anything and I will broaden your musical horizons without losing a fortune!
my inspiration for today's meals were arancini or chops with rice, which are often prepared in the remaining risotto au kaszotto me.
Pearl arancini , gremolata and an egg without a shirt
(2-4 servings)
1 shallot (finely chopped)
1 clove garlic (finely chopped)
150g pearl barley
1 liter of vegetable stock
50g grated parmesan
panierowania Kit (flour, egg, bread crumbs)
oil for frying Butter
sea salt Freshly ground pepper
My a la Gremolata
Bunch of parsley ( only leaves)
1-2 shallots
sea salt
zest of 1 lemon
Olive
bit of feta cheese (optional)
4 egg yolks
Heat 2 tablespoons olive oil in a pan, toss shallots and garlic, sauté one minute. Pour the grits and pour the broth, bring to a boil and cook for 30-40 minutes on low heat until most of liquid has evaporated (if it is too dry add some water or broth). Add parmesan and stir, season to taste. Line a baking tray lined kaszotto on baking paper and allow to cool and then uformuj małe kotleciki (powinno wyjść około 12).
Panieruj w mące, jajku i bułce tartej, smaż z obu stron na średnio rozgrzanym oleju z odrobiną masła aż zbrąowieją (bąbelki, które powstają po rozgrzaniu masła pozwolą usmażyć i nadać złotego koloru bokom kotlecików).
Żeby zrobić gremolatę potnij szalotkę w bardzo cienkie plasterki i wymieszaj z listkami pietruszki, skórką cytrynową, odrobiną oliwy i skruszoną fetą.
W międzyczasie zagotuj wodę w garnku (nie może boil violently!), toss gently to her egg being careful so as not touching and cook for a minute or a half.
Put all the ingredients of dishes on a plate and enjoy the simplicity of this dish, pouring the egg using as a sauce / dip for kotlecików ...
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