Nieddittas tempura with three sauces. - Le ricette di Nieddittas
Recipe by Chef Luigi Pomata. Ingredients and preparation methods, cooking and presentation of the Nieddittas tempura with three mayonnaise-based sauces.
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Cooking tools:
- Kitchen scale
- Hand mixer
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving bowl
- Saute pan
- Stove
- Pot
- Refrigerator
- Kitchen towel
- Serving platter
Ingredients
- 600 g large Nieddittas
- 2 medium eggs
- 250 ml sunflower oil
- 30 ml lemon juice
- ½ bunch basil
- 3 g sweet paprika
- Extra virgin olive oil
- 1 lt oil for frying
- 500 g flour
- 150 ml sparkling water
- Salt to taste
- Ice
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