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Ammollare 3 fette di pancarré in 1 dl di latte. Pulire 24 alici lasciando la coda, ma eliminando la testa e la lisca centrale.
A parte, unire e frullare 100 g di erbette, 1 mazzetto di maggiorana, 5 alici, il pane precedentemente ammollato e strizzato, 1 albume, un pizzico di sale e 4 cucchiai di Parmigiano grattugiato.
Ottenuto un composto omogeneo, trasferirlo in un sac à poche, quindi riempire le alici solo da una parte, chiuderle a libro e tenerle in frigo per 2 ore o congelarle.
Trascorso il tempo, passare le alici per due volte in 1 albume sbattuto, poi nel pangrattato. In una padella capiente portare a temperatura abbondante olio per friggere e cuocervi le alici ripiene.
Appena dorate, scolarle su carta da cucina e servire ben calde.
Piattoforte
Cuochi d'artificio 21.04.2015, 19:10
Ricetta in breve 21.04.2015
RSI New Articles 22.04.2015, 10:45
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