Started yesterday by peeling slicing and salting the E.P. then pat in dry, into some flour, then an egg wash, and last but not least a 50%50 blend of cracker meal, breadcrumbs, and of coarse some grated Parm. cheese. Then did a quick fry in Olive oil, pat off the excess oil and placed the slices on cookie cooling racks, let cool, cover with paper towels and foil, then into the refer overnight. I used to do it all the same day, but it's to much work for my back these days, and waiting until the next day doesn't hurt the outcome one bit.
I don't know how to cook small, it's a Dego thing, I got out my Lasagna pan and got to the construction portion.
It's basically like making a Lasagna, kinda sort'a.
I spoon in some sauce, I used Stanislaus 711 that I jazzed up, along with some Stanislaus Ultra Premium Paste Sauce, that I left bone stock. So it goes like this Sauce, the fried E.P. sauce, Freshly grated and store bought Parm, some fresh torn basil, then I scatter some toasted Pine nuts. The next layer goes the same way, with the addition of some shaved Parm. Asiago, Pecorino Romano, and a little grated Mozzarella. I did four layers, the last layer gets topped with some sauce, and all of the above cheeses, and more torn basil, I normally add fresh Parsley to the top as well, but I screwed up and bought Cilantro by mistake, oh well I'll grab some tomorrow for the leftovers.
This turned out amazing, with the three cheese blend, I normally just use Parm. I'll be using the blend from now on.
Pictures will be loaded soon, I'm typing this on my laptop, then will insert the photos from my phone.
Thanks for looking.
Dan.
I don't know how to cook small, it's a Dego thing, I got out my Lasagna pan and got to the construction portion.
It's basically like making a Lasagna, kinda sort'a.
I spoon in some sauce, I used Stanislaus 711 that I jazzed up, along with some Stanislaus Ultra Premium Paste Sauce, that I left bone stock. So it goes like this Sauce, the fried E.P. sauce, Freshly grated and store bought Parm, some fresh torn basil, then I scatter some toasted Pine nuts. The next layer goes the same way, with the addition of some shaved Parm. Asiago, Pecorino Romano, and a little grated Mozzarella. I did four layers, the last layer gets topped with some sauce, and all of the above cheeses, and more torn basil, I normally add fresh Parsley to the top as well, but I screwed up and bought Cilantro by mistake, oh well I'll grab some tomorrow for the leftovers.
This turned out amazing, with the three cheese blend, I normally just use Parm. I'll be using the blend from now on.
Pictures will be loaded soon, I'm typing this on my laptop, then will insert the photos from my phone.
Thanks for looking.
Dan.
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