Fried assorted vegetables: artichokes, mint and sage leaves
and a full birthday menu
I want to share with you a new recipe I have created today and the full menu in which I've served it.
But let's start from the beginning!
A birthday to celebrate and little time to cook: how to adjust things? 
Luckily, I do never lose my heart for I have a lot of things in the fridge, freezer and pantry!
This is the full birthday menu I have cooked in an hour this morning!
Starter:  green olives, hard-boiled quail eggs garnished with mayonnaise and crostini topped with canned mushrooms. Tasty and very quick to do :))
First course: tagliatelle with meat sauce. Meat sauce is made very quickly according to the theory that long cooking does not work well. Generally,  I fry slightly onion in olive oil, add tomatoes (peeled and chopped or pureed tomatoes) and  beef meat, season to taste with salt and cook only 10 minutes, stirring now and then. Once stove is turned off, I add fresh basil and chives.  Delicious! I remember you egg tagliatelle cook in few minutes too!
Second course: steamed salmon dressed with olive oil and chives and side-dish? a moment, please!
Dessert: ready-to-eat ice cream cake. 
I always thank pastry shops ;))
But back to the side-dish. I wanted something special ... 
My husband and I have a little organic garden where there are  great sage leaves and new, tender mint leaves now.
In the freezer two artichokes …
And so here it is my idea! frying mint and sage leaves and artichokes for a new, original dish. How tasty it is!

These are my directions to make my assorted fry.
Thaw artichokes (I have used microwave this morning) and cut them into thin slices. Plunge them in acidulated  water.
Wash all mint and sage leaves. Pat them dry with absorbent kitchen paper.  
Prepare a batter. These are the doses for an egg. Beat an egg with a tablespoon of dried or fresh chives. Add 3 to 4 tablespoons of all purpose flour and about 10 tablespoons of milk. I have made a  batter with 2 eggs for the assorted fry in the photo.
Dip all leaves and artichoke slices into the batter. 
Fry every piece in abundant olive oil. Remove it with a skimming ladle and put on absorbent kitchen paper to remove the excess of fat.
What about my menu and my new recipe? 
Photo by my husband +Carlo Imperato 

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