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Per il manzo al coltello: tagliare 400 g di scamone di manzo a cubetti, condire con olio extravergine di oliva, sale e pepe.
Per la crema: In una ciotola unire 100 g di ricotta di capra, 5 g di pasta di acciuga, olio extravergine di oliva e lavorare il tutto con una frusta fino a ottenere una crema liscia e morbida.
Per la salsa: pelare 6 fichi maturi, tagliarli a pezzetti e lavorarli fino a ottenere una salsa, aggiungere un goccio di salsa di soia e olio extravergine di oliva.
Per l'impiattamento: in una padella antiaderente tostare 2 fette di pane da toast tagliate a cubetti, con un filo di olio extravergine di oliva fino a renderli croccanti e dorati.
Per comporre il piatto: con l’aiuto di un passino a maglia fine cospargere il piatto di polvere di tè verde e appoggiarvi la carne condita, qualche cucchiaino di ricotta e la salsa di fichi. Finire con i cubetti di pane croccante e le erbette fresche.
Tè
Cuochi d'artificio 16.09.2015, 18:55
Ricette in breve 16.09.2015
RSI Le ricette 17.09.2015, 10:06
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