sabato 20 Agosto 2022 – Aggiornato alle 04:32

ANNUNCIO PUBBLICITARIO

Spaghetto alle vongole e cuor di tonno

RAGNO VERDE
bespoke

[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=”Spaghetto alle vongole e cuor di tonno” 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_1471412606020{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=”“Spaghetto alle vongole e cuor di tonno”: una ricetta unica, rara da trovare sul menù di un ristorante poiché uno dei suoi ingredienti, il cuore di tonno essiccato, è molto difficile da reperire. Ma qui allo chalet Ragno verde, situato sul lungomare Sud di Grottammare, lo chef Vincenzo Ricci essicca il tonno personalmente poiché, come da lui confermato, “non si vende né al supermercato né in pescheria”. Perciò oltre alla ricetta originale, il cuoco consiglia anche ottime varianti con ingredienti più facili da reperire. Ad esempio potete sostituire il cuore di tonno con lo zenzero e il gamberetto rosa. Oggi in cucina oltre allo chef Vincenzo, anche le cuoche M. Adele Ricci e Rosalba Bollettini. Preparazione del cuore di tonno: il cuore, dopo essere eviscerato, viene messo sotto sale e schiacciato fra due tavole e sopra viene poggiata una pressa. Dopo circa 20 giorni deve essere messo ad asciugare in un posto che sia all’ombra e parecchio ventilato. Attendere qualche giorno per essere gustato. Particolarmente buono tagliato a fettine con un filo di olio extravergine d’oliva e succo di limone. ” 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_1471412624044{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]primo-ragno-verde[/vc_column_text][vc_column_text]Fase 1
In una pentola mettere un filo di olio extravergine d’oliva, aglio di Sulmona tagliato a pezzettini, pepe nero e le vongole. Cuocere a fuoco alto con il coperchio. Aspettare che le vongole si aprano.

Fase 2
Mentre le vongole si cuociono, mettere a bollire l’acqua e poi aggiungere gli spaghetti di pasta di grano duro. Lo chef consiglia di utilizzare la pasta del pastificio Mancini. Scolarli quando sono ancora al dente.

Fase 3
Unire gli spaghetti alle vongole e mantecarli. Il tocco dello chef: a fine cottura grattugiare il cuore del tonno essiccato, un ingrediente prelibato e alquanto raro da trovare. Per questo lo chef propone anche la variante. Al posto di quest’ultimo ingrediente, aggiungere alle vongole, quando sono quasi aperte, il gamberetto rosa fresco e lo zenzero grattugiato.[/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_1465980443880{margin-top: -3px !important;margin-left: -10px !important;padding-left: -10px 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