Difference between revisions of "Pasta Marinata"
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'''Pasta marinata''' (Italian for "marinaded dough") is a batter used when frying food. | '''Pasta marinata''' (Italian for "marinaded dough") is a batter used when frying food. | ||
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Source: ''The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes'' from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary. | Source: ''The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes'' from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary. | ||
| − | [[Category:Italian | + | [[Category:Italian cuisine]] |
| − | [[Category:Batter | + | |
| + | [[Category:Batter Recipes|{{PAGENAME}}]] | ||
Latest revision as of 16:43, 9 May 2012
| Cuisine of Italy
Pasta marinata (Italian for "marinaded dough") is a batter used when frying food.
Ingredients
- 2 ounces semolina flour
- 2 eggs (separated)
- Salt to taste
- 2 ounces melted butter (or olive oil),
- about 8 ounces water
Procedure
- Mix the following ingredients well together: semolina flour, the yolks of two eggs, a little salt, and melted butter.
- Add the water so as to form a liquid substance.
- At the last add the whites of two eggs beaten up to a snow.
This will make a good paste for masking meat, fish, vegetables, or sweets which are to be fried in the Italian manner, but if for meat or vegetables add a few drops of vinegar or a little lemon juice.
Source: The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary.
