An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Category: From the frier

HAM WRAPS

INGREDIENTS (4 servings)

8 slices of cooked had, sliced thicker than usual / 50 g gouda cheese or fontina / 2 eggs / bread crumbs / extravirgin olive oil

Cut the cheese is the shape of sticks, long and thick as your finger, then wrap around each cheese stick a slice of ham so as to form wraps. Coat them with the scrambled egg then in the bread crumbs. Brown them in a pan with some oil, serve them as soon as the cheese starts melting.

KARTOFFELPUFFER

INGREDIENTS (4 servings)

4-5 potatoes/ 150 g smoked salmon / 1 egg / juice of 1 lemon / 3-4 dills / 3 spoonfuls of mustard / 5 spoonfuls of honey / balsamic vinegar / flour / butter / sunflower oil / salt / pepper

Grate the peeled potatoes in a bowl, add the lemon juice, the flour and the egg. Season with salt and pepper. In a pan heat the sunflower oil with some butter, pour 2 spoonfuls of the potatoes compote and press them to shape them into a round tortilla. Cook on both sides till brown. Mix the mustard with the balsamic vinegar, add the diced dill, honey and some sunflower oil; serve the potatoes patties with the smoked salmon on top and sprinkle with the sauce.

HAM ROLLS

INGREDIENTS (4 servings)

8 slices of cooked ham / 50 g of fontina  / 2 eggs / bread crumbs / extravirgin olive oil

Cut the fontina cheese in long stick, thick as your finger, and roll each ham slice around. Dip them in the raw scrambled egg, then in the bread crumbs, and finally fry them in a pan with oil, letting them gold on every side. Once the cheese starts melting they are ready.

SALMON PATTIES

INGREDIENTS

1 can (14 oz) canned salmon / 1 egg / a quarter cup of thinly chopped onion / half a cup of seasoned bread crumbs / olive oil

Drain and keep the liquid from the salmon. Mix egg, onion, bread crumbs and salmon together. Form patties. If the mixture is too dry add the reserved liquid. In a frying pan, heat olive oil. Place patties in the pan and brown on each side, turning gently. Drain on paper towel and serve.

FISHBALLS

INGREDIENTS

400 g of sea mix (squids, shrimps, mussels, etc) already prepared / 1 potato / 2 eggs / bread crumbs / 2 spoonfuls of parmesan cheese /

Grossly mince with a knife the sea mix so that your guests will still be able to taste and feel the fish. Boil a potato, peel it and mash it, mixing it with the minced sea mix. Add an egg yolk and mix everything. Add some parsley, pepper, and salt. Keep mixing, add 2 spoonfuls of parmesan cheese and 2 of bread crumbs. Stir until it has the exact consistency to for the fish balls. If still too liquid, add some more breadcrumbs. Form the meatballs, roll them in the remaining egg then coat with the bread crumbs. Fry in oil and serve.

SALMON NUGGETS

INGREDIENTS (4 servings)

2 salmon filets / 2 eggs / juice of half a lemon / sesame seeds / bread crumbs / flour / frying oil / salt

Cut the salmon filet in rectangles and sprinkle them with lemon juice. Mix the bread crumbs with the sesame seeds ands crumble the eggs. Coat the salmon with the flour, then put them in the eggs, then coat them again in the mixture of bread crumbs and sesame seeds. Fry them in abundant oil, 4 minutes for side, drain them, season with salt and serve.

CORDON BLEU

INGREDIENTS (4 servings)

8 slices of chicken breast or turkey breast / 4 slices of cooked ham / 4 slices of cheese / 2 eggs / flour / bread crumbs / seeds oil / salt and pepper

Beat the meat to make the slices thinner, salt them and season with pepper. Cover 4 of them with the ham and the cheese. Then close them with the remaining 4 slices of meat (like a sandwich), then coat them with the flour pressing well, put them in the beaten eggs, then in the bread crumbs. Fry the cordon bleu in a pan with hot oil but keep the temperature low, so that the meat has the time to cook without the breadcrumbs burning.