| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Heads Radicchio |
| 9 |
|
Eggs; beaten |
| 1/2 |
c |
Bread crumbs |
| 1/4 |
c |
Flour |
| 2 |
tb |
Grated Parmesan |
| 4 |
tb |
Virgin olive oil |
| 1/4 |
lb |
Ricotta Salata; whole |
INSTRUCTIONS
Core radicchio, cut in half and chop into 1/8-inch julienne. Place
radicchio in a large mixing bowl, add eggs, bread crumbs, flour and
Parmesan cheese and stir to mix. In a 10- to 12-inch non-stick sautJ pan,
heat oil by the tablespoon and cook until golden brown on both sides.
Remove to serving platter. Sprinkle with coarsely grated ricotta salata
and serve.
Recipe By : MOLTO MARIO
Posted to MC-Recipe Digest V1 #302
Date: Thu, 14 Nov 1996 19:37:39 -0500 (EST)
From: "suechef@sover.net" <suechef@sover.net>
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