Bread Crumbs (Panko if no bread crumbs available)
1. Wash and dust asparagus with white flour – set aside.
2. In a bowl add 2 eggs, a splash of water. Beat mixture well.
3. Add Garlic Powder and Seasoning Salt to egg mixture.
4. Soak or dip the dusted asparagus in egg mixture and then roll or cover with bread crumbs.
5. Set aside or in fridge for 10 minutes which allows coatings to stick.
5. Deep fry until golden brown and serve immediately with dipping sauce….Mangiare!
There are many options or variations for dipping sauce. Try 1 cup of mayonnaise with some hot chili sauce and Tabasco…..fold together in bowl and serve. Some like the sweet chili sauce or finely diced green chili peppers.
What is a Fritatta? A Fritatta is a fried Italian dish using whisked or beaten eggs similar to a Spanish omelet. Like an omelet and depending on your tastes, it can have a wide variety of ingredients. Our easy Italian Fritatta Recipe:
5 or 6 eggs
One Mild Italian sausage – casing removed
1/2 white onion diced
Salt and Pepper
In an oven safe frying pan (example stainless steel ) cook your mild sausage, onions, mushrooms. The butter coating will help prevent sticking.
Preheat oven to 425 deg F.
In a separate bowl whisk your eggs, add 1/3 cup milk and whisk well right up until you add it to your saucepan. This will increase the fluffiness.
Once your sausage is cooked, add the spinach let simmer for a minute. Add the whisked egg mixture, shredded cheese on top and cook for a couple minutes on medium heat. When it starts to set place the frying pan in the oven and cook at 425 deg for 10-12 minutes.
Another family favorite we enjoyed growing up was the lupini. This bean is high in protein, comes dry and once soaked they become sweet and tender. This bean is a healthy nutritious snack which is native to Italy.
To remove the bitterness from the dry bean there is a preparation process which requires some patience. To do this, you need to soak the beans for several days. We used to boil the beans, then place them in a sack, secure sack to a tree and place them in the cold creek water for up to two weeks. Not practical when you live in the city! Here is our recipe:
1 package – Dry lupini beans
Salt to taste
Sprinkle of Oregano
Cover the dry beans with water and boil for about 1 to 1.5 hours. Make sure you keep beans covered by adding water as required. Remove the beans and soak them in cold water for up to seven days changing water daily. Taste them and when they are no longer bitter they are ready to eat.
Storage – Cover the lupini beans with cold water in a tupperware dish with lid. Place in fridge and should last about 1 week.
Preparation – In a small bowl add the lupini beans, some sea salt and a sprinkle of oregano. Mangiare! For a different variation try adding a little olive oil.
Caciocavallo literally means cheese on horseback. The name comes more from the look rather than the source because the cheese when purchased looks like saddlebags. It is a type of cheese which has been aged for a minimum of 4 to 6 months and when added with tomatoes it makes a fantastic appetizer or addition to any meal. Your friends will love this treat and is likely something they have never tried before.
Caciocavallo cheese (no substitutes)
Tomatoes (Roma or small sized)
Start by cutting thin squares of cheese which are no larger than the diameter of the tomato you are using. Place the tomato slice directly on the cheese, add a drop of extra virgin olive oil and some fresh basil and that is it. This cheese has a unique texture and is very smooth.
Another easy Italian recipe which can be server as an appetizer. Try sharing it with a glass of red wine. Mangiare!
2 cups (500 ml) rice (riso superfine Arborio)
1/2 cup (125 ml) parmesan cheese
1 tbsp parsley (we like parsley so we add more)
pinch salt to your desired taste
2 each large garlic cloves (use 3 cloves if small)
Using a 4 liter pot, cover rice with water, bring to boil.
Simmer for 20 minutes
Cool until cold
Add 4 eggs, parmesan cheese, salt, parsley and garlic
Mix well – Mush it or mix all ingredients by hand
Mold the balls into desired shape (helps to coat your hands with oil to avoid sticking)
Fill a deep frying pan with Mazola corn oil…enough to cover at least half of a rice ball…heat oil and carefully place the formed rice balls into the heated oil.
turn quickly, when golden brown place on plate to cool.
This is a great appetizer to bring to a dinner party or finger food for the entire family. They disappear quickly and will soon become a family favorite…. Mangiare!