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Per preparare la crema di patate: in una pentola capiente scaldare il burro e rosolarvi lo scalogno tritato, aggiungere quindi le patate sbucciate e tagliate a pezzetti e far cuocere brevemente. Coprire con il brodo e portare a ebollizione, poi abbassare il fuoco e cuocere con il coperchio per circa 10-15 minuti. Frullare con un mixer a immersione fino a ottenere una crema liscia e tenere da parte.
Per preparare i tagliolini al nero di seppia: sul piano da lavoro creare una “fontana” con la farina e, al centro, rompere le uova, aggiungere il nero di seppia e il sale. Impastare per bene il tutto e formare un panetto, avvolgerlo in un foglio di pellicola trasparente e lasciare riposare 20-30 minuti a temperatura ambiente. Trascorso il tempo, stendere la pasta sottilmente e formare delle sfoglie di circa 12x30 cm di grandezza. Piegare le sfoglie avvolgendole dal lato più lungo per 3 volte, quindi, con un coltello, tagliare delle striscioline da 1-2mm per ottenere i tagliolini.
Per preparare il guanciale: tagliare il guanciale a striscioline spesse 2-3 mm e lunghe 1 cm. Scaldare una padella antiaderente e saltarvi il guanciale fino a renderlo croccante. Toglierlo dalla padella e lasciarlo asciugare su carta da cucina. Il guanciale può essere sostituito dalla pancetta piana tagliata a striscioline.
Per preparare i gamberi: marinare i gamberi 5 minuti con un goccio di olio extravergine, radice di zenzero fresca grattugiata e sale. Riprendere la padella dove si è saltato il guanciale, senza pulirla, e saltarvi i gamberi un paio di minuti a fuoco alto, cuocendoli da entrambi i lati. Tagliare ogni gambero in 2-3 pezzetti e tenere da parte per l’impiattamento.
Per comporre il piatto: cuocere i tagliolini in acqua salata per 1-2 minuti. In un piatto fondo, creare una base con qualche cucchiaio di crema di patate e adagiarvi sopra un nido di tagliolini al nero di seppia. Posare sui tagliolini qualche pezzo di gambero, un po’ di guanciale e del prezzemolo tritato finemente.
Ricetta in breve - Tagliolini al nero di seppia con gamberi e guanciale
RSI Le ricette 26.10.2017, 12:27
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