Chef Lorenzo's recipe: Tuscan fried meat
1 bunch of basil
1 bunch of beet leaves
Green or black olives
Salt and pepper
2 l peanut oil for frying
200 g flour
How to make it
Cut the chicken and rabbit into large pieces and season them with little oil, lemon juice, finely chopped basil, salt and pepper. Let the meat marinate for about one hour.
Finely chop the olives.
Wash the beet leaves and cut them into thin pieces, then season with the olives, little salt and oil and set aside.
After the marinade, form the skewers by alternating chicken and rabbit (4 pieces in total), roll into the flour and then into the egg, then let it set in a container with the egg until the cooking time.
Fry the skewers in hot oil (170° C) for 6/8 minutes until they get brown. Make sure that they are well-done and season with salt.
Serve the hot and crispy Tuscany fried meat and match it with cress salad and lemon.
Summer is about to come! Serve the Tuscan fried meat with Belguardo Vermentino 2017, which thanks to its notes of tropical fruit, freshness and sapidity, will enliven your dinners.
Enjoy your meal!