Ricetta di Giovanni Cifarelli
Ingredienti per porzione:
Procedimento:
Tagliare il bacon in fette sottili e scottarlo in una padella antiaderente su entrambi i lati; tagliare la cipolla a julienne, farla cuocere per alcuni minuti con olio extravergine d’oliva, poco zucchero di canna, acqua, sale e pepe q.b.
Questa puccia necessita di poco tempo per l’assemblaggio quindi disporre in essa tutti gli ingredienti e finalizzarla con uovo fritto ed Emmental.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.