domenica 3 Luglio 2022 – Aggiornato alle 22:35

ANNUNCIO PUBBLICITARIO

Tagliatelle Melecche e Limone

KONTIKI

[vc_row][vc_column width=”2/3″][vc_custom_heading text=”KONTIKI 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_1465802158347{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”Tagliatelle Melecche e Limone” 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_1465802217325{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 ricetta del giorno è stato proposta dallo chef Sandro Grilli, gestore del ristorante Kontiki, situato lungo viale Trieste di San Benedetto, a due passi dal mare. Cene a base di pesce, carne, pizza e aperitivi stuzzicanti, il Kontiki offre ai suoi clienti un ventaglio molto ampio di offerte. Ma quello che oggi vi presentiamo è una ricetta particolare, punto di forza del ristorante, un primo di pesce dal nome “Tagliatelle Melecche e limone”. Un piatto fresco, molto apprezzato in estate, da assaporare in riva al mare.” 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_1465802240964{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]tagliolini-kontiki[/vc_column_text][vc_column_text]Fase 1
Tagliare la cipolla finemente, farla soffriggere in olio extravergine d’oliva finché non diventa dorata.  Nel frattempo pulire, sgusciare e tagliare a pezzettini le melecche che sono code di scampi, provenienza mar Adriatico. Quindi aggiungere le melecche al soffritto e aspettare che il pesce diventi rosato. A questo punto spremere il limone sul nostro soffritto e poi sfumarlo con brodo di pesce precedentemente preparato. Lo chef Grilli consiglia però una piccola attenzione: nello spremere il limone utilizzare un colino per evitare che i semi finiscano nel piatto. Spegnere il fornello e aggiungere un cucchiaio di panna per rendere il sugo di pesce più cremoso.

Fase 2
Mentre preparate il sugo di pesce con le melecche, mettere l’acqua a bollire e buttare la pasta. Scolare la pasta quando è ancora al dente perché poi andrà ripassata in pentola con il soffritto.

Fase 3
Una volta cotte le tagliatelle esse vanno unite con il sugo di melecche aggiungendo qualche mestolo di brodo di pesce. Bisogna a questo punto attendere che il brodo si ritiri.

Et voilà le nostre tagliatelle di melecche e limone sono pronte per essere impiattate. Infine il tocco dello chef: decorare il piatto con grattugiata di scorza di limone e con il prezzemolo.

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style=”shadow”][vc_custom_heading text=”Il ristorante” 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_1465142059096{margin-top: -3px !important;margin-bottom: -4px !important;margin-left: -10px !important;}”][vc_gmaps 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