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Per preparare il nido croccante: portare a bollore abbondante acqua, quindi versarla direttamente sugli spaghetti di soia e lasciarli ammorbidire per almeno 15 minuti. Trascorso il tempo, scolare gli spaghettini su carta da cucina, asciugarli bene e friggerli in abbondante olio di semi per qualche istante. Scolare su carta da cucina e lasciare asciugare.
Per preparare la crema di lenticchie: in un tegame scaldare un filo d’olio, aggiungere il soffritto e stufare velocemente, quindi aggiungere le lenticchie precotte, le foglie di alloro, il rosmarino, la curcuma, il curry, il mix di spezie piccanti, sale, pepe, sfumare con il vino e lasciare cuocere per 10 minuti. Togliere l’alloro e il rosmarino, tenere da parte un po’ di lenticchie intere per l’impiattamento, quindi frullare il tutto fino a ottenere una crema omogenea.
Per preparare le cipolle in agrodolce: mondare le cipolle e tagliarle in 4 parti, quindi riunirle in un pentolino con l’acqua e il vino bianco, in ugual quantità, l’aceto, lo zucchero, la foglia di alloro e un pizzico di sale. Lasciare cuocere coperte per almeno 20 minuti.
Per comporre il piatto: servire la crema di lenticchie sul fondo del piatto, sopra adagiarvi il nido di spaghetto fritto, aggiungere i petali di cipolle, qualche rametto di rosmarino, un pizzico di sale e un po’ di lenticchie intere tenute da parte.
Nido croccante di spaghetti di soia su crema di lenticchie con cipolle agrodolci
Le ricette 21.07.2021, 14:14
Chef Blu, Locarno:
Davide Asietti
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