Bean Variation
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g beans, (French beans), youn, fresh harvest
- 18 slices pork belly, very thinly sliced
- Chives - stalks, to tie
- 1 slice ginger
- 1 stick cinnamon
- 1 chilli pepper (s)
- 1 vanilla pod, scraped out
- 0.5 teaspoon ½ orange peel, grated or a piece (untreated)
- 2 teaspoons salt
- 4 piece (s) egg (s), for breading and
- 4 cup breadcrumbs, possibly more or less
- Fat, or oil for frying
Print Recipe
Pin Recipe Instructions
- Rinse the beans briefly. Bring the spices to the boil with approx. 2 liters of water, add salt and blanch the beans in hot water for approx. 4-5 minutes. Rinse the beans in ice cold water. Cut off both ends of the beans (the beans should be as long as possible). Now roll approx. 7 beans in a slice of bacon and tie together with a stalk of chives.
- Whisk the eggs and prepare a bowl of breadcrumbs. Pull each roll completely through the egg and then turn in the breadcrumbs - repeat the process again.
- When all the rolls are breaded twice, they are fried in hot fat or oil until golden brown (for this I use a small saucepan with a deep-frying insert).
- After baking, place the rolls on a kitchen towel / paper towel and keep them warm in the oven at 80-90 ° C until serving.
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