Giro d'EATalia 2024 | La ricetta del pecorino fritto - Video Dailymotion

Giro d'Italia

‍♀️ La ricetta pecorino fritto: il Giro d'Italia 2024 arriva in Abruzzo!   Immergiti in corsa con le nostre Playlist: ✅ Strade Bianche Crédit Agricole 2024 ✅ Tirreno Adriatico Crédit Agricole 2024 ✅ Milano-Torino presented by Crédit Agricole 2024 ✅ Milano-Sanremo presented by Crédit Agricole 2024 ✅ Il Giro d’Abruzzo Crédit Agricole ✅ Giro d’Italia ✅ Giro Next Gen 2024 ✅ Giro d'Italia Women ✅ GranPiemonte presented by Crédit Agricole 2024 ✅ Il Lombardia presented by Crédit Agricole 2024  Segui I nostri canali per non perderti alcuna notizia su  Giro d’Italia 2024  e interagisci con altri appassionati di ciclismo:   Facebook: https://www.facebook.com/giroditalia  Twitter: https://twitter.com/giroditalia  Instagram: https://www.instagram.com/giroditalia/  Goditi la magia del grande ciclismo  https://www.giroditalia.it/  Per la licenza dei contenuti video clicca qui: https://imgvideoarchive.com/client/rcs_italian_cycling_archive

Transcript

00:00 Pecorino fresco, flour, eggs, and oil for frying.

00:04 These are the ingredients for our fried pecorino.

00:07 Italy is the country with the highest number of

00:11 agri-food products of protected origin.

00:13 Each region is rich in gastronomic excellences.

00:16 And we, following the path of the Giro d'Italia,

00:19 are going to discover them together, recipe after recipe.

00:22 Today we are at stage number 11.

00:24 We start from Fogliano di Valfortore and end at Francavilla,

00:27 so Travalichiamo, Campania and Abruzzo.

00:30 We start with a fried pecorino.

00:32 We start by preparing our pecorino.

00:34 We use a semi-aged pecorino, so quite fresh.

00:37 We remove only the crust.

00:40 We have cut our pecorino.

00:46 Don't do it too often, otherwise it will be difficult to melt in the frying.

00:50 Now we dedicate ourselves to our batter.

00:52 The batter starts from a base of beaten eggs.

00:55 We pour them into our bowl.

00:57 We add immediately some flour.

01:00 The batter must be quite dense,

01:02 so that it adheres well to the pecorino.

01:05 The consistency must be exactly this.

01:08 Not too soft, but not too dense.

01:11 Find your way.

01:13 We insert our pecorino directly into the batter.

01:15 We can use our hands.

01:17 We see if the batter adheres perfectly.

01:20 We give it a stir.

01:22 You see that the consistency is the one you want.

01:25 It's perfect. So it's a little bit dripping.

01:27 We're ready to fry it.

01:29 Don't insert too many pecorino slices at the same time,

01:33 otherwise you'll lower the oil temperature and it won't be crispy enough.

01:37 We drain our fried pecorino.

01:43 Be careful, on absorbent paper.

01:49 Let's plate our fried pecorino.

01:51 Still hot.

01:53 Great. A pinch of salt to finish.

01:59 And two sprigs of rosemary to present the dish to the table.

02:04 Our dish is ready.

02:06 This was our fried pecorino for the 11th stage.

02:08 We just have to taste it.

02:09 Enjoy your meal.

02:12 (♪♪)

02:15 (♪♪)

02:19 (♪♪)

02:23 (♪♪)

02:26 you

Giro d'EATalia 2024 | La ricetta del pecorino fritto

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