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

ROSCANI NEST

KITCHEN CHEF: F.G. for Marchenet
REALIZATION: Ṛscani nest (friar beard)
Number of the portions, 4

WORKING METHOD

INGREDIENTS

U.M.

Q.ty

Ṛscani

 Garlic

Mint leaves 

Lemon

Salt

Extra-virgin oil of olive

Ice

Gr.

Gr.

N°

l.

Qb

Gr.

 

200

1

6

0.25

Qb

10

1 - Clean up and wash the roscani 

2 - Cook in hot salty water 

3 - Drain them well and immediately throw them in a container with water and ice in order to decrease temperature

4 - Drain well and fry quickly in a frying pan with extra-virgin oil, garlic and mint

5 - Flavor with salt and lemon.

Marchenet

Tools:
Bucket
Colander
Basin
Chopping board
Knife
Ice
Frying-pan
High casserole 

 

 Sauces: 

 

 Garnishings:

 

Difficulty degree:

 

There's no rose without thorns

Commis (student)
Chef de Partie (good ability)
Chef de Cuisine (excellent abilities)


realizzazione