Ingredients: Per 4 servings
- 12 shrimp
- 4 oz roasted hazelnut, roughly chopped
- 2 oz breadcrumbs
- 1 egg
- salt to taste
- frying oil
Clean the shrimps by removing the shell and eliminating the black string from the meat (make a small incision on the back of the crustacean to take it out in an easier manner). When clean, start preparing the breading.
In a large enough bowl mix together the chopped hazelnuts and bread crumbs; beat the egg in a bowl.
Dip a shrimp in the beaten egg, covering it completely, and then pass it in the chopped hazelnuts and breadcrumbs. Lightly press the breading on the shrimp so that it sticks tightly on both sides.
Put each shrimp individually on a wooden toothpick (you can also use a toothpick or cocktail decorated, provided its wood).
When you have finished, bring the oil to frying temperature: dip the skewers in the boiling hot oil for a minute, then remove them and place them on paper towels to dry.
Add salt to taste and arrange on a serving platter.
For an elegant aperitif, try to arrange them already portioned (3 skewers per person) in clear glasses, and you can take them seasoned with mayonnaise and a leaf of fresh basil.
History of the dish
The hazelnut is the fruit of a plant known before the end of the glacial period and cultivated since ancient times; it’s a product rich in important nutrients and can provide - if chopped - a highly sought after oil (also used in the field of herbal and cosmetics).
Is consumed both dry and fresh, but despite this the hazelnut is generally considered one of the various types of nuts.
In addition to being eaten as an appetizer or snack, hazelnut triumphs in pastry as a perfect companion for chocolate, and in the preparation of cakes and creams. One of the finest Italian varieties, the Piemontese DOP, is a fundamental ingredient for the preparation of the Gianduia.
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