I Went To Open Lots Of Shops

breaded - Swiss Chard with Parmesan breadcrumbs - Snitele din Frunze de sfecla

la parte bianca delle coste di bietola
uovo
bread crumbs, Parmesan or grana
gattugiato
salt

- Cut and wash the white part of the coast (beet)
- acgua the blanched in salted water for 5 minutes and then remove and let dry
- the coast for the past ' beaten egg and then in bread crumbs with grated parmesan or grana twice
- fridge in hot oil until the coast when they are golden, and remove from oil on paper to absorb oil


in Roman


* Beta este de soi a sfecla (Beta vulgaris), never exact Beta vulgaris Cyclaire-Chenopodioideae which unlike the other varieties (fodder beet, sugar or red) is not developed but the white root, stem / leaves foot.

white and fleshy leaf beet *

egg bread crumbs grated Parmesan



salt - cut and wash the white leaf beet (bietola)
- white cook the leaves in salted water about 5 minutes then remove and let it dry and cooled down to
- twice as many pass the white part of the leaves already scalded by egg and bread crumbs mixed with parmesan
- toaster in hot oil until golden then remove to paper towels to absorb

excess oil english

the white part of the swiss chard / mangold
egg
bread crumbs
Parmesan
salt

- Cut and wash the white part of the swiss chard
- Boil it in salted water for 5 minutes. Drain well.
- past twice the swiss chard to the beaten egg and then to bread crumbs mix with grated parmesan twice
- Fry in hot oil until golden brown, remove and drain off excess oil with paper towels