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  1. La cottura della pasta a risotto

    sabato 25 maggio 2013

    Si sà come funziona.. Giovedì gnocchi... Venerdì pesce... Sabato pure, pesce! :)
    Per farla corta, venerdì sera ho cucinato un calderone di cozze alla marinara, pulite una ad una dalla sottoscritta con amore e dedizione, classicone che fa sempre tanto piacerino.. Solo che a mangiarle a cena eravamo solo in due (e non è che non lo sapevo...)! Quindi, che farne degli orfani molluschi? 

    Oggi a pranzo mi viene in mente di un capitolo letto in un libro di Allan Bay, riguardo la cottura della pasta a risotto. Calcolata la consistente quantità di cozze e sughino rimasto nella pentola, ho fatto questo esperimento con gli spaghetti.
    Io ho fatto così: 
    In un pentolino ho scaldato circa 500 ml di brodo di pesce.
    Ho sgusciato tutte le cozze e le ho messe da parte. Ho acceso il fuoco per sotto il sughino per farlo leggermente sobbollire.
    Ho lessato gli spaghetti per circa 3 minuti nell'acqua bollente non salata, solo per farli ammorbidire un po, non avendo una pentola abbastanza grande per metterli interi "stesi" nel sugo, li ho scolati nella pentola con il sughino. Mano a mano che la pasta cuoceva ho aggiunto qualche mestolo di brodo di pesce se vedevo che si asciugava troppo. Ma io non esagererei, alla fine la pasta non deve essere brodosa! A fine cottura (la pasta cotta in questo modo impiega circa 2 minuti in più rispetto alla cottura in acqua), ho aggiunto tutte le cozze. Ottima, preparando così la pasta, tutto i liquidi del sugo vengono assorbiti in fase di cottura, che non è poco!
    Allan Bay dice che questa tecnica si può utilizzare con qualsiasi formato di pasta, sia di semola che all'uovo, e con qualsiasi sugo, a patto che non sia un sugo a crudo. La pasta industriale sarebbe l'ideale perchè cede meno amido durante la fase di cottura a risotto, cosa che si può evitare anche se si usa un tipo di pasta artigianale, facendola prima lessare in acqua per qualche minuto come ho fatto io.

    Vi lascio almeno la ricetta/non ricetta delle cozze alla marinara (come le faccio io eh)!


    ingredienti per 4 persone:

    2 kg di cozze pulite
    1 limone a fette spesse + il succo 1/2 limone
    1 bicchiere di vino bianco secco
    un pugno di prezzemolo tritato
    2 spicchi d'aglio tritati
    peperoncino secco qb
    sale, pepe nero 
    olio evo

    Mettere le cozze in una pentola capiente, unire limone, prezzemolo, aglio, peperoncino, sale e pepe, olio, bagnare con il vino. Coprire la pentola con un coperchio. Lasciare cuocere, quando le cozze si aprono, calcolare circa 5 min e poi spegnere il fuoco! 

  2. 47 commenti:

    1. clara ha detto...

      Ottimo procedimento per cuocere la pasta nel brodo di pesce, già mi pregusto il piatto :D

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    3. ciao! piacere di conoscerti, pensavo tu fossi uomo (cuoco di paglia) e ho pensato: "ma guarda tu che bravo!". Anche io faccio spesso la risottata, quest'anno l'ho fatta con gli asparagi, se vuoi la trovi sul mio blog, tra le paste.Sei davvero brava, ho fatto un giretto e mi piacciono molte cose! a presto!

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