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    Piatti Tipici nel territorio della Comunità Montana

     
     

     

     
    Omelettes and Vegetables - Saukraut in the parmesan way

    Peel the saukraut depriving them of their tough parts and the filaments, cut them into pieces and soak them in some acidulous water along with lemon juice, or with flour. Boil some water on a saucepan, then pour out the saukraut, salt them and drain them undercooked. In the meantime prepare an abuondant but light tomatoe sauce, with olive oil, minced meat, salt and pepper. Pass each piece of saukraut into some flour first, then into some salted, shaken egg, finally fry it in boiling olive oil. Drain the fried saukraut and put them aside. Pour 3-4 spoonful of sauce into a baking-pan and arrange a layer of saukraut there; sprinkle with parmesan cheese,then with mozzarella cheese cut into pieces and finally with sauce. Make layers in this way until you have finished up all the ingredients. Cover the last layer with sauce only. Bake it for 30-40 minutes. Just before taking the baking-pan off the oven, sprinkle with parmesan and mozzarella cheese. Put again in the oven, just to let the cheese melting. Serve them hot, though they are good cold too.


     
     

     

     

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