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THURSDAY 'GREASE 2011 ... 3. PART: rice pancakes and sausage

Version CARNIVAL 2011.


I made pancakes for dinner on Thursday 'GREASE 2011, always looking at improvisation, because I do not have time to look my recipes ... earlier that may not satisfy me more, because of my constant desire to experiment!


for 20 people

It takes a little 'patience and suffering ...!
Base RICE, boiled the night before preparing pancakes


400 g boiled rice soup for 20 minutes in 2400 ml water and 4 beef bouillon cubes
300 ; g weight grilled sausage already in place, then cut into slices, then chopped with a knife

will add half the batter ready to fry

ina Prepare a large bowl with a base 10 beaten eggs with a whisk, gradually add the rice in grainy, because it is rather tacked on, so I might add, at about eye 600 to 800 g flour 00 , three graces, and yet half pound of grated Parmesan cheese, stirring with wooden spoon, for it is rather dense mass.
Pour a bit 'of milk and water, about two glasses so that you have the right moisture, to "rise" the dough, letting it rest an hour, used to be quite compact and regular pancakes, or break down during frying.

I divided the dough into two parts, a I added the chopped sausage, as you can see from the photo

Then it's off to coordinate the operation long enough, the fry!

press on the buttons of 'VACUUM
a crack OPEN THE WINDOW ....
foil lining neighboring SURFACES, WALLS, paying attention to the possible risk of fire, not to be underestimated!
CLOTHING REASONABLE, which will be immediately removed and placed away from living rooms, waiting for any washing machine ... swim, which I did, because I fried in advance of the dinner, I then heated in the oven in the same container!
A bottle of mineral water 15 cl LARD fresh from slaughter, which I had stored in the freezer, thawed in the basement the night before.
A large cast iron pan (mine has about sixty years old, and weighs a lot !!!), I put a good chunk of lard, which I leave to introduce heat until a piece of orange peel causes the bubbles all around .... put the batter in spoonfuls, trying to have the same content, in hot oil and check that it is not too hot, but just enough do brown, without scorching, and keep ready a large container with several layers of paper kitchen, where to place the fritters as they are golden on both sides, drain pan, keeping them hanging on with pliers.

help me with a second pan, enamelled steel heavy and very suitable for frying, to keep separate the two types, vegetarian, fried in sunflower oil .... always inserts an orange peel in the pan, which serves to disguise a bit 'smell, just changing it is Bruno!

are also good for themselves ... but the dinner on Thursday 'GREASE requires an abundance of gorgeous food, leaving each of the guests the choice of sobriety, if possible!

Lambrusco is always a good match for foods like that, much used in our country!

Enjoy .... we really want!!


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