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Di: Simone Bianchi
Per la preparazione della crosta di sale: lavorare in una bacinella con energia tutti gli ingredienti. Per la preparazione del pesce: preriscaldare il forno a 220°. Farcire la pancia dei branzini con il rosmarino, la salvia, l’aglio, il limone e la cipolla, salare e pepare. Rivestire una teglia con un foglio di carta forno, coprirla con metà del sale e adagiarvi i pesci, ricoprirli con il sale rimanente e cuocere per circa 30 minuti. Per la preparazione dell’aïoli: mettere in un frullatore 1 spicchio di aglio sbucciato e schiacciato, 4 foglie di basilico, 2 tuorli d’uovo. Frullare e aggiungere a filo 3 dl di olio di semi, infine il succo di un limone, salare e pepare. Conservare al fresco. Per la preparazione della salsa ai pomodori secchi: sgocciolare e tritare finemente 100 g di pomodori secchi con 30 g di capperi e un ciuffo di prezzemolo. In una casseruola scaldare 0,5 dl di olio extra vergine d’oliva, unire il battuto, cuocere per 2 minuti, bagnare con 0,3 dl di aceto bianco, unire il sale e cuocere altri 3 minuti. Versare il composto in una salsiera. A cottura ultimata togliere il branzino dal forno, rompere la crosta, pulire il pesce e servirlo con le salse.
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