Decalogo per l'alimentazione del bambino
Baccalà con patate - Bostrengo moderno - Ciarimboli - Coniglio in porchetta - Crescia
di campagna - Crostini al tartufo -
Gallo arrosto ripieno - Maccheroncini di Campofilone - Nido di roscani - Oca
arrosto
|
CIARIMBOLI |
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| KITCHEN CHEF: F.G. for Marchenet | ||||
| REALIZATION: Ciarimboli on the live coal with bread cooked at firewood | ||||
| Number of portions: 4 | WORKING METHOD | |||
| INGREDIENTS |
U.M. |
Q.ta | ||
| Ciarimboli
Firewood bread |
Gr. Kg. |
200 1 |
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|
1 -Thread the U shape ciarimboli in the large skewers. 2 - Let them cook on the live coal taking care, sometimes, of crushing them in order to get them dry, in the firewood half cut French bread. 3 - When they turn out of a burnished golden color (absolutely not burnt) and crisp, enclose them in the flavoured warm bread. 4 - Cut into slices of 2 cm. and eat immediately. Marchenet |
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| Tools: Burning live coal covered of ash, large skewers, trencher, knife. |
Sauces: | Garnishings:
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Degree
of difficulty: |
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| There's no rose without thornsCommis
(student)Chef di Partie
(good ability)Chef di Cuisine
(excellent abilities) |
