multicolored tagliatelle with fresh sauce
starters from Italy
Hosomaki, Italian sushi
Hosomaki, Italian sushi
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A simple and delicious recipes, great for a buffet
preparation
step 1
The first thing I do is wash the rice well, several times, to make it lose starch. It will be ready when, draining the water will be clear
step 2
When done this, I let him drip, while boiling water for cooking.
step 3
When the boiling water drops the rice and salt sucking: Let it cook for 20 minutes, however, you control the cooking times on the packaging of your rice.
step 4
Once cooked the drain and cool it under cold water.
step 5
Meanwhile I cook the green beans for 15-18 minutes, always try them for confirmation.
step 6
It's time for the bacon: I cut it in small dadini and make them crisp in a non-stick frying pan.
step 7
Once ready, I put them aside and without washing the frying pan, with a scottex I remove the unnecessary fat and use it for the frying of the omelette pie.
step 8
In a bowl I break the egg and sliced it with grated cheese and pepper. Then go to the frying pan where I cooked the lard before and move it so as to form a uniform layer.
step 9
I add the lard and rosemary needles immediately and let it cook for about three minutes.
step 10
Then, with a spatula, remove the omelette from the frying pan and with a gentle movement, but make the turn and cook the other side for three minutes.
step 11
It is time to assemble the whole thing: pull the edges of the omelet to form a rectangle
step 12
I then go so that the part with the lard and the rosemary is under and helping with my wet hands create a compact layer of rice then add a row of green beans and a few strips of omelets.
step 13
Roll it all, tight and wrap it in the transparent film and let it rest in the fridge for half an hour or anyway until it's time to serve, so it will compete quite well.
step 14
At the time of serving or shortly before, pull the roll out of the fridge and form the Homomaki, cutting slices of two inches wide.