lunedì 4 Luglio 2022 – Aggiornato alle 16:34

ANNUNCIO PUBBLICITARIO

Tortino al Mojito

SIESTA AL MARE

[vc_row][vc_column width=”2/3″][vc_custom_heading text=”CHALET SIESTA AL MARE 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_1466405020812{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”Tortino al Mojito” 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_1470203122008{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=”Allo chalet Siesta al mare, sul lungomare Alcide De Gasperi di Grottammare, il menù è sempre ricco di prelibatezze, dal pesce fresco alla pizza e tanto altro. Lo chef Filippo Bruni, d’altronde, collezione più di 30 anni di esperienza nel campo della cucina e sperimentare piatti sempre nuovi è il suo punto di forza. Oggi per “You Food” preparerà una sua creazione, “Tortino al Mojito”, un antipasto di pesce a base di gamberi con l’aggiunta degli ingredienti del cocktail più famoso dell’estate, il Mojito. E quindi per questa ricetta c’è bisogno della menta, dello zucchero di canna, del lime e del rum che abbinati al riso di gamberi creano un sapore sopraffino. Una vera particolarità della cucina “Siesta al mare” che oggi, sebbene custodita molto gelosamente, solo per questa Rubrica lo chef illustrerà la ricetta.
Ma Siesta al mare non è solo ristorante, è anche pizzeria con i pizzaioli nonché gestori Giuseppe Ciotti e Stefano Spada, proprietari tra l’altro della pizzeria degli Angeli a Grottammare e l’Asso di Spada a Pagliare. Poi c’è il “Tiki Taka Drink Bar” con Toni Rosetti, anche lui ristoratore e grande esperto nella preparazione dei cocktail, con una lunga formazione di oltre 20 anni all’estero. E infine “Siesta al mare”, oltre a comprendere il “Tiki Taka Bar”, ha anche la gelateria “Panna e Fragola” con solo gelato artigianale” 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_1470203134702{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]tortino-mojito[/vc_column_text][vc_column_text]Fase 1
Passare le zucchine tagliate a fettine sottoli sulla farina e friggerle in olio bollente di semi. Preparare in una padella il riso con qualche cucchiaio di acqua, olio extravergine d’oliva, cipolla, succo di lime, 4 gamberetti, un mestolo di brodo di pesce e infine sfumare con il rum. Mantecare il riso e aspettare che l’acqua si ritiri.

Fase 2
A parte preparare la mousse di gamberi mettendo in un frullatore foglioline di menta, i restanti sei gamberi e 30 grammi di panna. Frullare il tutto.

Fase 3
Prendere uno stampino di alluminio, foderarlo con le zucchine, riempirlo di riso, poi fare un buco al centro del riso e aggiungere dentro la mousse di gamberi preparata nella fase 2 e poi ricoprirlo nuovamente con il riso. Quindi mettere lo stampino di riso al forno per 20 minuti a 200°. Al termine della cottura sfornare e impiattare ricordandosi togliere lo stampino e contornare con un po’ di mousse di gamberi. 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_1466406746407{margin-top: -3px !important;margin-left: -10px !important;padding-left: -10px 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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_1470203450149{margin-top: -3px !important;margin-bottom: -4px !important;margin-left: -10px !important;}”][vc_column_text]mojito[/vc_column_text][vc_raw_html css=”.vc_custom_1470203624131{margin-top: -3px !important;margin-left: -10px !important;padding-left: -10px 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