Sunday, February 6, 2011

Court Service Hours Ideas

Sandwich with fried sardines in the lamprey



lampredotto

1 onion 1 carrot 1 celery stalk



1 1 tomato sandwich (preferably a sandwich round)


for seasoning salt, pepper, oil

- we cook in a pressure cooker for the lamprey at least 30 minutes from time with the onion, the coast of celery, tomato and carrot.
- Leave to cool, cut into strips, salt and pepper, I added a little oil
- cut the sandwich in two and moisten slightly with water (or broth) of the lamprey, add the seasoned lamprey.

* or served with salsa verde (parsley, capers and anchovies)


in Roman

Lampredotto abomsum sau este cheagul. In poza de mai jos cu numarul 4 Notat este unul dintre cele ale four compartments Beef stomach: Bellows, sieve, omasum and rumen cheag.in language or butchers, reticulum, omasum and abomasum ...


clot / abomasum / lampredotto

1 onion 1 stalk celery 1 carrot

a red

A bagel (preferably a round bun - I just had this picture that longish )


spices:
salt, pepper, oil


- boiled in a pressure pot belly at least 30 minutes when the whistle pot along with onion, celery, carrot and tomato.
- let it cool, cut into strips, add salt and pepper, iareu I added a little oil and
- cut into two and if you want you can roll them a little hollow core at the bottom, then carefully moisten with a little juice in the belly and add boiled and seasoned belly cut .


* can be served with green salsa (made from capers, anchovies and parsley)





english

Lampredotto is a typical Florentine Peasant dish, made from the fourth and final stomach of the cow, the abomasum. "Lampredotto" is Derived from the Italian word for lamprey eels, once very abundant in lampreda --- the --- Waters of the River Arno as the trip resembles a cooked lamprey in shape and color. It consists of a thin part, the gala, and a fat part, the spannocchia. The gala is characterized by small, purple ridges (called gate) with a strong flavor. The spannocchia instead has a more subtle color and softer taste.


Lampredotto is abomasum .  
The rumen, reticulum, omasum and abomasum make up the cow's stomach. All four are used in preparing tripe.
The abomasum (also called the true stomach, rennet stomach or fourth stomach) ensures, along with the omasum, the digestion of chewed grasses. The sides are smooth and the color darker. Its secretions have the property of curdling milk.
 

lampredotto
1 onion
1 celery stalk
1 carrot
1 tomato

1 panino (preferably a hamburger size bun )

for seasoning
salt, pepper, oil

- I cook in a pressure cooker for at least 30 minutes the lampredotto with the onion, celery, tomato and the carrot.
- Leave it to cool, cut into strips, salt and pepper, I also added oil
- Cut the sandwich bread in two and moisten slightly with the lampredoto broth , add the seasoned lampredotto slices.

* or served with salsa verde / green salsa (parsley, capers and anchovies)

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