Servings:
1
INGREDIENTS
- - Panito Baguette with sesame seeds and flax
- For Bramboraky (serves 4):
- - 2 eggs
- - 3 large potatoes, grated (with julienne grater)
- - 1 clove garlic, minced
- - A teaspoon of rosemary
- - 150 gr of flour without gluten
- - 1 cup milk
INSTRUCTIONS
- Wash and peel the potatoes. Grate the thickest part with the help of a julienne grater. To prevent blackening, poor all in a bowl with water and salt. In another bowl slam the eggs with half teaspoon of salt, a pinch of pepper and rosemary. Add gluten free flour, stir again until You get a smooth batter. At this batter, add a cup of milk (about 200 ml) and finally the grated and squeezed potatoes. In a pan fry in hot oil, the Bramboraky on both sides for a few minutes and leave to dry the oil excess on paper towels.
- For the fennel salad: wash two small fennel wash and remove the harder outside (we use the central core, more tender), cut them into thin strips. Add a teaspoon of extra virgin olive oil, a pinch of salt, a teaspoon of lemon juice and, finally, the shelled walnuts.
- The Panito can also be enjoyed cold, but I prefer to heat a few minutes in the oven to make it crispy. Now fill our delicious Panito baguette with the Bramboraky, fennel salad and some slice of tomato. Enjoy your meal!
