Muscari pancakes
Instructions
Clean the muscari and deprive them of the outer foils, clip at the base, wash them and then dip them in salted boiling water for 5 minutes scottandoli.
Prepare the batter egg incorporating the flour, wine, parsley, finely chopped.
Obtained a homogeneous batter, let it rest for 15 minutes, then incorporate the onions into wedges.
Heat plenty of oil and dip spoon the batter by Brown.
Ingredients and dosing for 4 persons
- 300 g of muscari
- 150 g of flour
- 2 egg yolks
- 20 cl of dry white wine
- Abundant of parsley
- Olive oil extra virgin
- Salt
- Hot pepper