Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes Ingredients 2 eggs 4 abalone salt 2 tablespoons vegetable oil 50g Bourbon Whisky. 1 head of lettuce with bread crumbs 1 tablespoon chopped parsley 1 lemon -------------------------- PROCEDURE Clean the abalone and rinse well under water current, then gently remove the clams from shells and keep both aside.
Beat eggs in a bowl with a pinch of salt and whiskey: the abalone dive, leaving them to steep for 15 minutes. After this time, take plenty of warm oil in a frying pan. Spend the abalone in the bread crumbs, then fry them well on all sides in hot oil, when they are ready, put them to drain on absorbent paper towel to deprive anointed excess and keep warm.
Wash the lettuce, dry it gently and use the finest leaves to line the shells of molluscs. Arrange on each of these 'read' a fried clam, sprinkle with chopped parsley and decorate with lemon slices. Serve hot. MAYBE NOT KNOW THAT ... The abalone is a highly refined mollusk to a single valve and large, typically California: you can find the best frozen food stores, and the corresponding Mediterranean is the 'sea ear' or 'ear of St Peter' . 
Beat eggs in a bowl with a pinch of salt and whiskey: the abalone dive, leaving them to steep for 15 minutes. After this time, take plenty of warm oil in a frying pan. Spend the abalone in the bread crumbs, then fry them well on all sides in hot oil, when they are ready, put them to drain on absorbent paper towel to deprive anointed excess and keep warm.
Wash the lettuce, dry it gently and use the finest leaves to line the shells of molluscs. Arrange on each of these 'read' a fried clam, sprinkle with chopped parsley and decorate with lemon slices. Serve hot. MAYBE NOT KNOW THAT ... The abalone is a highly refined mollusk to a single valve and large, typically California: you can find the best frozen food stores, and the corresponding Mediterranean is the 'sea ear' or 'ear of St Peter' .
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