Fried bread with egg
Description

Fried bread with egg

Product included in the national list of traditional agri-food products (PAT)

Type PAT : Products of gastronomy

 

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: Municipality of Buccheri (SR).

Brief description of the product: Stale bread mixed in egg and fried.

Description of the processing and maturing methods: Cut the stale bread into approximately thick slices

 

a centimeter, dip both sides of the slice in the previously beaten egg, season with salt and oregano, fry in boiling oil, brown and pour into absorbent paper, add a pinch of chilli pepper to taste.

It is served hot.

Specific materials and equipment used for preparation and conditioning: No specific equipment.

Description of the processing, storage and maturing rooms: Suitable domestic environments or tavern kitchens.

Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Among the popular and peasant culinary preparations, fried bread with egg was the one most used for the daily snack of children. Pippo Perni speaks of this bread The flavors of memory. Trip to Sicily. The elderly say that mothers were masters in reusing any food that surpassed them in the kitchen, managing to obtain excellent quality products with a minimum economic expenditure.

Thus it is described in Recipe book of the “U locale” tavern of the Formica brothers, from which you get the right way to cook them.

 

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Photo: web

Information contributions: Web, Region of Sicily

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