The california abalone
Instructions
Abalone is a refined single clam shells large and typically you can find frozen California: in the best delis; the Mediterranean is ' the Navy ' or ' ear ear of Saint Peter '.
Clean well the abalone and wash them under running water; then gently remove clams from shells and keep them both aside.
Beat the eggs in a bowl with a pinch of salt and whiskey: Immerge the abalone, letting them soak for 15 minutes.
After this time, heat plenty of oil in a skillet of fried foods.
Passed the abalone in breadcrumbs and FRY well from all sides in the hot oil; as soon as they are ready, put them to drain on an absorbent paper towel to remove the excess grease and keep them warm.
Wash the lettuce, dry it gently and use the finest leaves to line the valve of molluscs.
Place on each of these ' read ' a fried clam, Sprinkle chopped parsley and garnish with lemon slices.
Served piping hot.
Ingredients and dosing for 4 persons
- 4 abalone (ears marine)
- 2 eggs
- Salt
- 2 tablespoons of bourbon whisky
- Seed oil
- 50 g of breadcrumbs
- 1 head of lettuce salad
- 1 tablespoon of chopped parsley
- 1 lemon