Bacon and mushroom skewers

The mushrooms should be small and the same size.

Delete the sandy part of the mushroom stem, wash and drain them.

Dry with a cloth.

Remove the rind from the bacon and cut it into sixteen 2.

5 cm cubes.

Place the Diced Bacon in a saucepan of cold water, cover and bring to a boil.

Drain them and dry them with a paper towel.

In two plates put flour and breadcrumbs.

Break the eggs in one other Holster and beat them with a fork.

Heat oil to 170 degrees.

Wash the lettuce leaves, drain and cut into thin strips.

Prepare four skewers: thread on, alternating, a nut of bacon and a mushroom until you have four cubes of bacon and mushrooms for four skewers.

Pepper kebabs and then toss them in the flour, egg and breadcrumbs.

Linked the skewers to each other with kitchen Twine.

When the oil is hot (if you don't have a thermometer, throw a piece of 2.

5 cm of bread into the oil side, within one minute to Brown), soak the skewers holding them for the Twine.

Let it FRY for three or four minutes until they are golden, then drain them on absorbent paper and cut the thread.

Line the bottom of a dish with lettuce and posatevi kebabs.

Served piping hot.

You can serve with a tomato sauce or Béarnaise.

Suggested wine: Marzemino.