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Christmas (hunchback)

Welcome to Umbria!
This is absolutely the best recipe for Christmas of my grandmother.
Every year I and my relatives are waiting for December 25
only to taste the goodness of this dish. The cook, who knew it perfectly but I unfortunately no longer with great love and devotion you present it with all the secrets I have been handed down.
State in delicious and ready to fight until the last bite and ....
MERRY CHRISTMAS!

INGREDIENTS 2 bunches of humpbacks (card)

flour 1 lemon

soda 1 / 2 eggs salt

beer

seed oil 1 large onion 2 bottles of

tomato sauce 2 / 3 sausages

celery carrot butter

grated Parmesan cheese PREPARATION



Thoroughly clean the humpbacks removing all the filaments and soak them in water and lemon juice to prevent them discolouring. Once cleaned boil in a saucepan with the juice of one lemon and a tablespoon of flour to alemno 45 minutes. When softened, drain well and will dry with a cotton cloth.
Prepare the batter and fry them, depending on the quantity you need, or usate1 2 eggs, flour, salt, one part sparkling water and a beer. I can not tell the dosage because I usually do by eye and then make sure you get a nice smooth batter, but consistent. Put on a fire large flat pan edges high enough and after having dipped in the batter I read your humpbacks started to fry a little 'time.
Once they are golden brown take them out and let them drain well.
It 's the time of the sauce: make a fried celery, carrot and onion cut very finely, add the sausages, skinned and shredded and brown well. Pour the tomato puree and boil after you add salt for ten minutes. Now is the time to compose your parmigiana. In an oven dish is paid 6 or 7 tablespoons of sauce and flakes of butter, placed over the humpbacks fried then cover with the sauce, some flakes of butter and lots of Parmesan cheese. Bake at 200 ° until formeta you will not be a nice crispy crust.

Hacks

The sauce should not be too liquid, the effect we want to achieve is a flat crispy and not soggy so be careful not to soak too hunchbacks with tomatoes and brown them well in the oven, the only way you'll get a perfect consistency. Another secret to the crunch is to make a single layer to baking dish.