Tasca di carne bianca al Prosciutto San Daniele – Pocket of white meat with Prosciutto San Daniele

Ingredients

white meat, possibly swivel, weighing about 100 grams

How to make Tasca di carne bianca al Prosciutto San Daniele – Pocket of white meat with Prosciutto San Daniele

Prepare some white meat, possibly swivel, weighing about 100 grams. Cut it into pockets and dip it in flour, then in egg, and finally in breadcrumbs. At this point, fry in a pan with a bit of oil. When cooked, open the pocket and stuff it with Prosciutto San Daniele, arranged in a fan shape. Serve with salsa primavera (fresh tomato finely chopped and seasoned with extra virgin olive oil, pepper, salt, and basil).

ITALIANO

Ingredienti

Carne bianca, possibilmente girello, del peso di un etto circa.

Come preparare la Tasca di carne bianca al Prosciutto San Daniele

Preparate della carne bianca, possibilmente girello, del peso di un etto circa. Tagliatela a tasca e passatela quindi nella farina, poi nell’uovo e, infine, nel pane grattugiato. A questo punto friggete in padella con poco olio. A cottura finita, aprite la tasca e farcitela con il Prosciutto San Daniele disposto a ventaglio. Servite con salsa primavera (pomodoro fresco battuto fine e condito con olio naturalmente extravergine d’oliva, pepe, sale e basilico).

Regional recipe from Veneto

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.