[vc_row][vc_column width=”2/3″][vc_custom_heading text=”RISTORANTE BAKKANO PRESENTA” font_container=”tag:h2|font_size:20|text_align:left|color:%230171bc|line_height:1″ google_fonts=”font_family:Cabin%3Aregular%2Citalic%2C500%2C500italic%2C600%2C600italic%2C700%2C700italic|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1465290287015{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”Spaghettone ajo e ojo… Maurì” font_container=”tag:h2|font_size:38|text_align:left|color:%230171bc|line_height:1″ google_fonts=”font_family:Bitter%3Aregular%2Citalic%2C700|font_style:700%20bold%20regular%3A700%3Anormal” css=”.vc_custom_1466575154435{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”a cura di CARLA PALIOTTI” font_container=”tag:h2|font_size:18|text_align:left|color:%23ff0202″ google_fonts=”font_family:Droid%20Sans%3Aregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][vc_custom_heading text=”La particolarità del ristorante Bakkano, situato in via Manara, è subito evidente appena si varca la porta del locale: un’ampia sala in stile industrial vintage e la cucina a vista direttamente in sala, in maniera tale che i clienti possano direttamente vedere lo chef cucinare. Poi si dà uno sguardo al menù e si capisce la grande originalità del locale, tanti piatti originali e dall’abbinamento curioso dei sapori. Chiediamo, allora, allo chef Maurizio Bakkano, che oggi ci accompagna in questo tour per le cucine locali, in cosa consiste il primo piatto di “Spaghettone ajo e ojo… Maurì”. Il significato di Maurì è evidente, è appunto il nome del suo inventore nonché ristoratore e chef del ristorante, Maurizio Vagnoni, che oggi è così gentile da darci la ricetta così tutti noi possiamo riproporla a casa. Un’alternativa dei classici spaghetti aglio, olio e peperoncino che qui incontrano i gamberi e la crema inglese allo zafferano. Una vera e propria delizia per il palato. Maurizio di certo non ha la timidezza di sperimentare, d’altronde ha la creatività tipica degli chef ma anche noi da casa possiamo provare e oggi cimentiamoci con questa ricetta. Ma prima di metterci in cucina ecco come riconoscere se i gamberi siano freschi quando andiamo a fare la spesa: controllate che i gamberi non abbiano macchie verdastre sull’addome provocate dalle interiora che si stanno decomponendo e che zampe e antenne siano integre e non si stacchino con facilità. Insomma, non fatevi fregare, basta una piccola accortezza. ” font_container=”tag:h2|font_size:12|text_align:left|color:%23020000|line_height:2″ google_fonts=”font_family:Arvo%3Aregular%2Citalic%2C700%2C700italic|font_style:400%20italic%3A400%3Aitalic” css=”.vc_custom_1466575181574{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]
[/vc_column_text][vc_column_text]Fase 1
Mettere in infusione in un pentolino olio extravergine d’oliva con 3 spicchi d’aglio per 24 ore. In alternativa, se non avete tempo di aspettare potete semplicemente fare un soffritto di aglio e olio. Tagliare le zucchine in brunoise, ovvero a dadini, e soffriggerle con l’olio aromatizzato all’aglio facendole appassire piano piano.
Fase 2
Sgusciare i gamberi facendo attenzione ad eliminare il filo nero che si trova nella parte superiore del corpo, tritarli come se steste preparando una tartara di gamberi.
Fase 3
Per la crema inglese miscelare olio d’oliva e farina di riso e aggiungerlo al latte messo prima ad ebollizione con una bustina di zafferano. Farlo bollire per 2 minuti finché la crema non si addensi. Nel frattempo cuocere gli spaghetti (lo chef consiglia la marca Mancini) in abbondante acqua salata per 10/11 minuti. Una volta scolata saltarla in padella con le zucchine appassite, quindi aggiungere i gamberi. Spadellare per circa 2 minuti, giusto il tempo di far cuocere i gamberi. In ultimo aggiungere la crema inglese.
Et voilà il piatto è pronto per essere servito ma prima aggiungete a vostro piacimento pepe e coriandolo tritato. La raccomandazione dello chef: “lasciate lo spaghetto cremoso”. Buon appetito.[/vc_column_text][/vc_column][vc_column width=”1/3″ css=”.vc_custom_1464170793989{border-left-width: 1px !important;border-left-color: #474747 !important;border-left-style: dashed !important;}”][vc_custom_heading text=”Lo Chef” font_container=”tag:h2|text_align:left|color:%23d83131″ google_fonts=”font_family:Josefin%20Sans%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic|font_style:600%20bold%20regular%3A600%3Anormal” css=”.vc_custom_1464098817924{margin-top: -3px !important;margin-bottom: -4px !important;margin-left: -10px !important;}”][vc_raw_html css=”.vc_custom_1465290561308{margin-top: -3px !important;margin-left: -10px !important;padding-left: -10px 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