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muzzarella's fingers

The never well-weighted fingers of muzzarella. The one who invented them is a genius. It has all the qualities of a dish, if you're not vegan, of course.

Gastronomy
dedos-de-mozarella

It could be the title of a book. A novel: “Fingers of muzzarella.” Maybe suspense. A serial killer. But no. Novels aren't my thing, of course.

This is a very typical summer  dish  . To remember the parador on the coast, when I return. Or a good entry. A well gauchito dish, that gets you out of trouble. Easy, economical, fast. Everyone likes it.

I think no one needs me to explain how it is prepared, how simple it is. But here we go, just in case. Or for the young reader who is making his first weapons in culinary art.

It is about cutting the  muzzarella  in the form of fingers. I mean, to the lake, in “strips” one centimeter wide and tall. Then pass them through egg and breadcrumbs. Finally, we fry. So far, nothing scientific. But here, the secret. The basal stone of the muzzarella fingers: you have to put them for a while in the freezer, before bouncing them. So they harden and can “work” without melting. That's all, folks!

ingredients

For a couple of servings:

muzzarella 500 gr

eggshell

breadcrumbs

olive oil

Publication Date: 01/03/2020

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