Dredging is a simple process of coating a product with flour. Coating foods helps retain moisture while preventing foods from sticking to the pan. ISBN 978-8-5.Fried and sautéed foods are often coated to enhance their texture, taste, and appearance. La scienza in cucina e l'arte di mangiare bene (in Italian). ^ Allan Bay e Fabiano Guatteri (2003).^ "Ricetta Piccata di vitello al limone - RicetteMania".: CS1 maint: multiple names: authors list ( link) Rombauer, Marion Rombauer Becker, and Ethan Becker (1997). Hill's Southern Practical Cookery and Receipt Book. Columbia, South Carolina: University of South Carolina Press. Hill's Southern Practical Cookery and Receipt Book (facsimile Mrs. The untranslated term was used until the beginning of the twentieth century in the publications of various Italian gastronomes such as Giovanni Vialardi and Ada Boni. The term 'escalope' derives from the French escalope. Popular variations include tomato- wine reduction scaloppine al limone or piccata, which denotes a caper-and-lemon sauce scaloppine ai funghi, a mushroom- wine reduction and pizzaiola, a pizza-style tomato sauce. The sauce accompanying scaloppine can come in many varieties according to regional gastronomic traditions. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces. Scaloppine (plural and diminutive of scaloppa-a small scallop, i.e., a thinly sliced cut of meat in English usage scaloppini sometimes scallopini) is a type of Italian dish that comes in many forms.
0 kommentar(er)
