Utente:Gabriele Bonelli/Acquasale: differenze tra le versioni
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==Ingredients== |
==Ingredients== |
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*Stale bread |
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*Bread made in house |
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*[[Onion]] 200g |
*[[Onion]] 200g |
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*[[Tomato]] 3-4 |
*[[Tomato]] 3-4 |
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*[[ |
*Chopped [[Pepper|pepper]] 1 |
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*[[Egg|Eggs]] 2 |
*[[Egg|Eggs]] 2 |
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*Extra virgin [[Oil|oil]] |
*Extra virgin [[Oil|oil]] |
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*Water 0,50l |
*Water 0,50l |
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*[[ |
*[[Salt]] |
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==Preparation== |
==Preparation== |
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Pour the extra virgin oil with onions cut into thin slices in a casserole. Fry gemtly and when the onion will be golden add the chopped pepper, the tomatoes, the salt and the water, to season the stale bread. Cook them and add the eggs. Pour the mixture onto slices of stale bread, previously placed in a large soup. Leave the dish to season for a few minutes and then serve. |
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==Variants== |
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[[Hot pepper]], [[Pepper powder|pepper powder]], [[Ricotta cheese|ricotta cheese]], [[Wild asparagus|wild asparagus]], fresh [[Ricotta|ricotta]] worked, less noble parts of [[Cod|cod]], [[Bacon|bacon]] and bacon pork or [[Sausage|sausage]] or "pungent". |
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Versione delle 19:32, 17 giu 2017
Template:Infobox food The acquasale is a typical meal of the sud of Italy, especially in Campania, Basilicata and Puglia.
Ingredients
Preparation
Pour the extra virgin oil with onions cut into thin slices in a casserole. Fry gemtly and when the onion will be golden add the chopped pepper, the tomatoes, the salt and the water, to season the stale bread. Cook them and add the eggs. Pour the mixture onto slices of stale bread, previously placed in a large soup. Leave the dish to season for a few minutes and then serve.
Variants
Hot pepper, pepper powder, ricotta cheese, wild asparagus, fresh ricotta worked, less noble parts of cod, bacon and bacon pork or sausage or "pungent".