• Difficulty: 2
  • Cost: 1
  • Preparation: 3
  • Doses: 4

True or false, it’s good.


  • kg whole wheat flour
  • hot water
  • vegetable broth
  • bread crumbs
  • egg
  • Grated Parmigiano Reggiano
  • parsley
  • pinch of salt
  • oil for frying


  1. mix the flour with hot water and work the mixture to make it elastic.
  2. Dip it into a large container filled with tap water and let it sit for about an hour.
  3. Throw in the white water full of flour and knead the dough until it is a yellowish sponge.
  4. Still under a trickle of tap water, hold the dough in your hands without crumbling it and dry the gluten sponge.
  5. Cut it into slices, beat them and spread them.
  6. Dip the gluten slices in the broth and cook them for an hour.
  7. Turn off the heat, take four slices, pour them into the egg and breadcrumbs and fry them in hot oil.
  8. Put them to dry in absorbent paper.

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