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Di: Christian Frapolli
Pelare 600 g di scorzonera sotto acqua corrente e immergetela subito in una bacinella di acqua acidulata con qualche cucchiaio di succo di limone.
Tagliare la scorzonera a tocchetti lunghi circa 10 cm, mentre tagliare in quarti per il lungo le radici più grosse. Lessare la scorzonera in acqua acidulata e salata per 10-15 minuti fino a quando risulta morbida, quindi scolare e lasciare sgocciolare.
In una padella antiaderente scaldare dolcemente le zeste di ½ arancia e il succo, quindi aggiungervi la scorzonera e saltarla a fuoco medio per qualche minuto.
Aggiustare di sale e pepe e poco prima di servire cospargere la scorzonera con del prezzemolo tritato.
Puntata del 09.12.2014 con Christian Frapolli
RSI Food 09.12.2014, 17:10
Ricetta in breve 09.12.2014
RSI Food 10.12.2014, 11:21
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