lunedì 4 Luglio 2022 – Aggiornato alle 16:53

ANNUNCIO PUBBLICITARIO

Tagliata di pollo marinato alle erbe

BAKKANO

[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=”Tagliata di pollo marinato alle erbe” 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_1468573558696{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=”In via Manara la steakhouse Bakkano porta in tavola una cucina fatta di ingredienti di qualità, sani, freschi e stagionali. Il ristorante è anche particolarmente rinomato per la panetteria e la pasticceria che sono rigorosamente di produzione propria, gli hamburger vengono preparati al naturale, selezionando le migliori carni nazionali. Ma non c’è solo il buon cibo a rendere speciale questo luogo, anche l’arredamento in stile industrial vintage fa di questo ristorante unico nel suo genere a San Benedetto. Oggi lo chef Maurizio Vagnoni ci illustra la ricetta di un secondo davvero particolare, “Tagliata di pollo marinato alle erbe”, che è caratterizzato dalla cottura sottovuoto. Questa ha come funzione sia di mantenere il cibo più sano e saporito sia di conservarlo per alcuni giorni. “La cucina sottovuoto lascia la carne tenera e succosa mantenendo intatte le sue proprietà organolettiche – ha spiegato lo chef Maurizio – Inoltre il pollo, una volta bollito dentro una busta sottovuoto, può essere conservato in frigo per diversi giorni”. Ma prima di sperimentare questa cottura dovrete munirvi di macchina sottovuoto da cucina” 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_1468573587497{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]pollo-erba-bakkano[/vc_column_text][vc_column_text]Fase 1
Dividere in due parti il petto di pollo, togliere l’osso centrale lasciando però intatto il filetto di pollo. Poi tritare le erbe aromatiche (maggiorana, rosmarino, salvia). Quindi mettere i due filetti di pollo in una ciotola a marinare con olio extravergine d’oliva, le erbe aromatiche, sale, pepe nero e un po’ di vino bianco. Lasciar riposare per circa 2 o 3 ore.

Fase 2
Mentre il pollo si insaporisce bene nelle erbe aromatiche, tagliare le zucchine, melanzane e pomodori a fette e grigliarle con un filo di olio extravergine d’oliva. Poi tagliare a spicchi le patate con la buccia, precedentemente lavate in modo accurato. Condirle con olio, sale, pepe, rosmarino e aglio e infine metterle al forno per 30 minuti a 180°.

Fase 3
La cottura sottovuoto: togliere le due fette di pollo dalla marinatura e inserirle separatamente in due buste apposite per la cucina sottovuoto che si vendono normalmente al supermercato. Munirsi della macchina sottovuoto per alimenti e sigillare il pollo dentro la busta. Poi prendere una pentola, far bollire l’acqua e giunta ad ebollizione versare dentro il pollo sottovuoto. A questo punto far bollire il pollo a fuoco molto basso per circa 20 minuti (per i professionisti del settore, invece che la pentola, per la cottura sottovuoto verrà utilizzato un forno a vapore oppure un roner).

Fase 4
Trascorsi i 20 minuti il pollo va estratto dalla pentola e poi dalla busta sottovuoto. Tagliarlo a fettine e servirlo su un piatto accompagnandolo con le verdure grigliate e le patate al forno. Il tutto condito con abbondante olio extravergine d’oliva e pepe nero.

Et voilà il piatto è pronto per essere servito.[/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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