lunedì 4 Luglio 2022 – Aggiornato alle 16:36

ANNUNCIO PUBBLICITARIO

Sgombro cotto a temperatura decrescente

CHALET RAGNO VERDE

[vc_row][vc_column width=”2/3″][vc_custom_heading text=”CHALET RAGNO VERDE 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_1465969746592{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”Sgombro cotto a temperatura decrescente” 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_1465969800956{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=”Oggi per gli amici della Rubrica You Food siamo a Grottammare, lungo Viale De Gasperi, allo chalet e ristorante Ragno verde. Ristorantino affacciato sulla spiaggia, pesce sempre fresco e piatti sia classici sia ricercati, lo Chalet Ragno Verde è una garanzia. Lo chef del giorno, Vincenzo Ricci, ci svela uno dei piatti più richiesti e amati dai suoi clienti. La ricetta è semplice sebbene il tempo di preparazione sia un po’ lungo. L’antipasto si chiama “Sgombro cotto a temperatura decrescente” ed è una ricetta particolarmente buona e salutare in quanto lo sgombro è pesce azzurro ricco di omega 3, ovvero grassi buoni fondamentali per la salute del cuore, che aiutano a ridurre il livello del colesterolo cattivo, e inoltre mantengono in forma il cervello. Un toccasana anche per la digestione e l’apparato digerente dato che lo sgombro fa anche da naturale antinfiammatorio. Lo chef Vincenzo Ricci è un precursore, ama sperimentare pietanze sempre nuove, l’ultima sua novità è il “Sushi burger” che nelle prossime settimana ci darà la ricetta, intanto solo per noi oggi ci racconta le fasi dei preparazione dell’antipasto di sgombro. Lo Chalet a gestione famigliare è composto da una bella squadra di persone, ognuno con un compito diverso: Isabella Ricci, Igor e Rinaldo Travaglini nel servizio ristorazione, M. Adele Ricci specializzata in secondi, Rosalba Bollettini in primi piatti, Ivo Travaglini qualificato nella panificazione di pane e pizza. ” 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_1465969811266{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]sgombro-ragno-verde[/vc_column_text][vc_column_text]Fase 1
Mettere a bollire l’acqua con sale e erbe aromatiche, quelle che preferite. Mentre l’acqua bolle, lavare, spinare e sfilettare lo sgombro. Quando l’acqua arriva ad ebollizione aggiungere un cucchiaio di aceto, quindi immergere gli sgombri nell’acqua e spegnere il fuoco. Aspettare che si raffreddi l’acqua con il coperchio chiuso (circa 1 ora).

Fase 2
Una volta raffreddato lo sgombro va tirato fuori dall’acqua e asciugato per bene tamponandolo con un panno. A questo punto va immerso nell’olio di semi con menta, zenzero e alloro q.b.. Lasciarlo marinare insieme al composto per circa 4/5 ore in frigorifero.

Fase 3
Passate le 5 ore lo sgombro va scolato e servito contornato con la panzanella fatta tagliando a pezzettini il pomodoro verde, il basilico rosso e napoletano.

Et voilà il piatto è pronto per essere servito. Buon appetito!

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