Sicilian coating
This coating is different. First of all because it is seasoned. Not mere breadcrumb. And then because it is an essential part in the preparation of a dish. It signs a dish, it is almost a technique. There are no eggs involved. Only a bath in olive oil before the coating. So not only tasty, also light.
- Prep Time 15 Minutes
- Cook Time 5 Minutes
- Total Time 20 Minutes
- Serves 4 People
- Calories 100 kcal
Ingredients
- 300 grams of stale bread
- 50 grams of grated cheese, preferably caciocavallo
- 2 cloves of garlic
- Parsly
- salt, pepper and nutmeg
Instructions
- Roughly cut up the stale bread
- Use a blender to tear up the bread
- Cut the garlic in half and remove the green sprout
- Add the garlic cheese and parsly
- Mix well
Notes
Sicilian coating is easy to make. But still one should pay attention to some details. Don't grate the bread to fine. It is nice when it has some texture. A bit like the Japanese panko. Another apparent detail that makes a difference is the cheese. You need a taste but not to sharp cheese. The coating mustn't predominate. Therefore Parmesan cheese is not the best option. Better use pecorino.One can add fresh mint. That gives the coating a touch of summer. It goes very well with swordfish.And what to say about polpette. It is an essential part, the soul. Specially when making bread balls.The Sicilian coating is excellent when using a barbecue or grill to cook. The breading will avoid ingredients from drying out. And it will absorb dripping fat.
