いわしのピカタ
ピカタ（イタリア語）は、イタリア料理に由来する西洋料理のひとつ。子牛肉や豚肉を薄切りにし、塩・コショウをして小麦粉をまぶし、とき卵をつけて、サラダ油で黄金色に焼く。
マイワシは煮つけ・ムニエル・ピカタ・南蛮漬け等色々な料理に美味しい。
① いわし４匹の腸と腹側小骨・背骨を取り、手で開き綺麗に洗い、水であらい水を拭き、小麦粉大匙２を袋に入れて均一にまぶして、とき卵の衣を付ける。
＊チーズに卵を加えるとチーズピタカ・・塩とレモンで食する。
②フライパンにサラダ油大匙１・いわしの皮を下にして中火で２～３分焼き、裏返し３分程焼き出来上がり。
③皿に盛り付け、粉山椒・木の芽を天盛りして出来上がり。
＊魚はうなぎ・さんま・カジキマグロ等
＊大匙１＝１５ｍℓ、小匙１＝５ｍℓ、カップ１＝２００ｍℓ
＊液体は一杯：１/２は７分目、粉体はすり切り：１/２は半分を減らす。
Sardiled Picata
Picata (Italian) is one of the Western dishes derived from Italian cuisine. Slice the veal and pork, add salt and pepper to coat with flour, add the eggs, and bake golden with salad oil.
Sardines are delicious for various dishes such as boiled, meunier, picata, and nambanzuke.
① Take the four sardines, the abdominal bone, and spine, open it with your hand, wash cleanly, wipe the water with water, put flour large spoon 2 in a bag, coat evenly, and when you put on the egg robe.
* Add eggs to cheese and eat with cheese pitaka, salt and lemon.
② In a frying pan, bake for 2-3 minutes over medium heat with salad oil 1 and sardine skin down, and turn over and bake for about 3 minutes.
③Serve on a plate and top with powdered sansho pepper and wood buds.
*Fish are eels, saury, margfish tuna, etc.
*Large 1 =15ml, Small 1=5ml, Cup 1=200ml
* Full of liquid: 1/2 is the 7th minute, powder is scraped: 1/2 reduces half.
