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YouFood – Passione Carnale presenta: Filetto al Pepe Verde

PASSIONE CARNALE

[vc_row][vc_column width=”2/3″][vc_custom_heading text=”PASSIONE CARNALE 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_1465540760704{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”Filetto al Pepe Verde” 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_1465540776335{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=”“Nomen Omen” (“Il nome è un presagio”) dicevano i latini e non sbagliavano affatto ad usare questo vecchio proverbio. A Passione Carnale, difatti, la carne è il cavallo di battaglia del locale, per la qualità delle carni e soprattutto la provenienza, solo italiana e in particolare marchigiana, che fa del ristorante uno dei più rinomati della Riviera, situato lungo viale Rinascimento di San Benedetto. I due gestori, Saverio Ventura e lo chef Riccardo Rapali, ci presentano oggi un secondo piatto di carne davvero prelibato dal nome “Filetto al pepe verde”. Da gustare sia in inverno ma anche in estate, perché si sa bene che la carne è buona in tutte le stagioni.” 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_1465540811494{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]filetto-passione-carnale[/vc_column_text][vc_column_text]Fase 1
Insaporire il vitellone con spezie di vario genere, a seconda dei gusti, e un pizzico di sale. Lo chef di Passione Carnale consiglia il pepe bianco per rendere il filetto ancora più saporito. Infine passarlo nella farina.

Fase 2
Riscaldare la pentola con un filo d’olio extravergine d’oliva. Lasciar cuocere la carne a fuoco vivo per circa 2 minuti su entrambi i lati (2 minuti a lato). Mi raccomando attenzione con i tempi, il filetto va soltanto scottato.

Fase 3
Una volta scottato il filetto aggiungere il brodo vegetale preparato in precedenza. E qui lo chef spiega che ci sono diversi modi di cottura, tutto dipende da come si preferisce mangiare la carne, al sangue, cottura media oppure ben cotta:

COTTURA
al sangue 1 mestolo di brodo vegetale (25 cl);
Per una cottura media aggiungere 2 mestoli (50 cl);
Ben cotta aggiungere 3 mestoli (75cl);

Una volta scelta la cottura, attendere che il brodo si ritiri e speziare il filetto con del pepe verde in grani. Infine, aggiungere il burro e mantecare finché non si forma una crema.

Et voila il piatto è pronto per essere servito. Per rendere il “Filetto al pepe verde” ancora più appetitoso contornarlo con patate e verdure.
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