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Preparation
wash and clean the fold.
cook in plenty of hot salted water until very tender. About an hour and a half.
in a pressure cooker 45 minutes.
after cooked, drain and let cool.
cut it to the size of an ordinary Milanese.
Beat the eggs with a few tablespoons of water and season with the chopped parsley.
Salt and pepper to taste.
separately, place the breadcrumbs in a large container and add the oregano.
Pass the pieces of gut through the beaten egg and then through breadcrumbs.
fry in very hot oil and when golden brown, remove and drain on absorbent paper.
they are very rich.
they are accompanied with raw salads.
cook in plenty of hot salted water until very tender. About an hour and a half.
in a pressure cooker 45 minutes.
after cooked, drain and let cool.
cut it to the size of an ordinary Milanese.
Beat the eggs with a few tablespoons of water and season with the chopped parsley.
Salt and pepper to taste.
separately, place the breadcrumbs in a large container and add the oregano.
Pass the pieces of gut through the beaten egg and then through breadcrumbs.
fry in very hot oil and when golden brown, remove and drain on absorbent paper.
they are very rich.
they are accompanied with raw salads.
Ingredients
- 1kg of double
- 2 eggs
- breadcrumbs
- 1 tablespoon chopped parsley
- 1 teaspoon of oregano
- Salt and pepper to taste
- frying oil
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