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FRIED MOZZARELLA AL CUSCUS WITH CARAMELIZED ARTICHOKES WITH PINE NUTS

FRIED MOZZARELLA AL CUSCUS WITH CARAMELIZED ARTICHOKES WITH PINE NUTS

Preparation time: 30 minutes

Cooking time artichokes: 20 minutes

Blast chilling time artichokes: 1 hour

Shock freezing time artichokes: 50 minutes

  • Difficulty: Average

Ingredients for 4 people

250 gr of buffalo mozzarella

2 eggs

80 gr of flour

150 gr of cuscus

8 small artichokes

1 lemon

2 sprigs of thyme

2 tablespoons of pine nuts

1 tablespoon of honey

1 sachet saffron

Extra virgin olive oil

Sunflower oil

Salt and pepper

Procedimento

  • Chilling Chilling
  • Freezing Freezing

CUSCUS PREPARATION

Toast the couscous in a non-stick frying pan, sprinkle with a glass of hot water in which the saffron was previously dissolved. Then close it with a lid so that it will swell and then unpack it with the help of a fork.

BLAST CHILLING

Cool it quickly in Freddy with the blast chilling function.

ARTICHOKES PREPARATION

Meanwhile, prepare the artichokes: remove the lemon peel, cut into julienne, soak 10 minutes in a bowl of cold water, drain and dry. Clean the artichokes by cutting the tips and removing the hardest leaves, cut them in half and remove the hay with a corer.

ARTICHOKES COOKING

Heat a little olive oil in a pan, sauté the pine nuts and half of the lemon zest, add the artichokes and pour the honey over a wire. Continue cooking, stirring until the artichokes are golden. Season with salt and pepper and garnish with the remaining rind.

MOZZARELLA PREPARATION

Cut the mozzarella into slices, then with a mould get 8 disks; pass them in flour, beaten eggs with salt and pepper, then in couscous; repeat the same operations for 2 times.

FRYING

Fry the mozzarella discs in plenty of hot seed oil and drain well golden.

PRESERVATION

You can prepare a large amount of fried mozzarella and freeze them in Freddy with the function of shock freezing. In this way you can store them in the freezer, for up to 8 months, inside a container or a food bag and have them always ready for your last minute lunches or dinners.

REGENERATION OF MOZZARELLA

If necessary, all you have to do is preheated oven to 200°C and regenerate the frozen mozzarella for 8-10 minutes.

ARTICHOKES SHOCK FREEZING

You can also prepare a large quantity of artichokes and cool it quickly so that you can keep them in the fridge for a week as fresh as they were. You can also freeze them with the shock freezing function and then store them in the freezer for up to 8 months.

ARTICHOKES’ REGENERATION

If necessary, all you have to do is pull out the desired quantity of artichokes and regenerate it in the pan with half a glass of water for a few minutes.

Suggerimenti

Freddy
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