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Home cooking adventure: “mani in pasta” for beginner cooks
Bologna, Metropolitan City of Bologna, Italy
Home cooking adventure: “mani in pasta” for beginner cooks
Bologna, Metropolitan City of Bologna, Italy
Content
If you want to try an easier delicacy, just to begin with your Italian cooking adventure we suggest the “Cotoletta” an Italian word for veal breaded cutlet. Believe us..in any case you won't be disappointed.
Material
- “Pancia mia fatti capanna” (Get in my belly!) Here are some tips for you: Where to best…? have breakfast/brunch/drink a coffee
- “Pancia mia fatti capanna” (Get in my belly!) Here are some tips for you: have lunch/dinner
- “Pancia mia fatti capanna” (Get in my belly!) Here are some tips for you: do the “aperitivo”
- “Pancia mia fatti capanna” (Get in my belly!) Here are some tips for you: eat an ice-cream
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If you want to try an easier delicacy, just to begin with your Italian cooking adventure we suggest the “Cotoletta” an Italian word for veal breaded cutlet. Believe us..in any case you won't be disappointed.
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Tasks
Task no. 1
Evidence verified by: self-approve
GET YOUR INGREDIENTS for the “Cotoletta alla bolognese”:
800 gr (4 slices) veal breast
50 gr butter
100 gr flour 00
2 eggs
Breadcrumbs (as required)
4 thin slices raw ham
4 grated spoons parmigiano Reggiano
250 ml meat broth
Task no. 2
Evidence verified by: self-approve
PREPARE your “cotoletta”
First of all prepare the meat broth, it will complete the dish. Now prepare the slices of veal breast and beat them with a meat tenderizer to make them thinner. Prepare the flour, the eggs beaten with a pinch of salt and the breadcrumbs in 3 different containers. Pass the slices first in the flour on both sides and immediately after pass them in the eggs. Finally pass them in the breadcrumbs covering them completely and squeezing them well with your hands to make the breading adhere better. In a medium-large pan, put the butter, melt it and cook no more than two slices at a time. When the first side is golden brown, turn them over to continue cooking. Place a slice of raw ham on each slice and sprinkle with plenty of grated or flaky Parmesan. Now add a ladle of broth to each slice, cover the pan with a lid and cook for about 5 minutes. Once ready, place them on a serving plate and serve with your favorite side dish. Your cotoletta alla Bolognese is ready to be enjoyed hot.
Location
Bologna, Metropolitan City of Bologna, Italy
Skills
ESCO
#cook meat dishes
ESCO
#analyse cultural trends
ESCO
#cook meat dishes
ESCO
#cook meat dishes
Organisers
Uniser
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