Sapper's apron Ingredients: vinegar pepper salt crème fraîche butter oil - 1- beef belly cap white wine - 2- eggs breadcrumbs.
Utensils： 1 knife knives- 1 salad bowl 1 cutting board cutting boards- 1 kitchen scales-
Total time:
1 day 10 min
Preparation:
1 day -
Cooking:
10 min
Phase 1
Cook the bonnet for approximately 12 hours.
Phase 2
Cut the hat into portions of approximately 200 g.
Phase 3
Macerate it for 24 hours in the mixture of white wine, vinegar, pepper and salt.
Phase 4
Boil the marinade, add the cream.
Phase 5
Dip the drained aprons in the egg and breadcrumbs.
Phase6
Cook for 5 to 8 minutes in the butter/oil mixture until a nice golden color is obtained.
Phase 7
Serve with tartar sauce.
Utensils： 1 knife knives- 1 salad bowl 1 cutting board cutting boards- 1 kitchen scales-
Total time:
1 day 10 min
Preparation:
1 day -
Cooking:
10 min
Phase 1
Cook the bonnet for approximately 12 hours.
Phase 2
Cut the hat into portions of approximately 200 g.
Phase 3
Macerate it for 24 hours in the mixture of white wine, vinegar, pepper and salt.
Phase 4
Boil the marinade, add the cream.
Phase 5
Dip the drained aprons in the egg and breadcrumbs.
Phase6
Cook for 5 to 8 minutes in the butter/oil mixture until a nice golden color is obtained.
Phase 7
Serve with tartar sauce.