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Di: Andrea Bertarini
Pelare e tagliare a cubetti 200 g di patate, lessarle in acqua salata, quindi schiacciarle e amalgamarle a 200 g di brodo vegetale fino a ottenere una crema liscia e omogenea.
Con un estrattore, ottenere 100 g di succo di cicoria da 200-300 g di cicoria lavata. Aggiungere quindi il succo alla crema di patate e insaporire con un goccio di salsa di soia.
Tagliare 2 fette di pancarré a cubetti e saltarlo in una padella antiaderente con un filo di olio extravergine di oliva e 30 g di filetti di acciuga.
Intanto, tritare al coltello 50 g di burrata.
In un piatto fondo adagiare la crema di cicoria, guarnire con la burrata, il pane all’acciuga e infine il cavolfiore grattugiato a crudo.
Ricette in breve 26.02.2016
RSI Cuochi d'artificio 29.02.2016, 13:17
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