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gennarino.org Visita il nuovo sito di gennarino.org! 2009-01-17T20:53:37+02:00 http://gennarino.org/forum/feed.php?f=15&t=14359 2009-01-17T20:53:37+02:00 2009-01-17T20:53:37+02:00 http://gennarino.org/forum/viewtopic.php?t=14359&p=157737#p157737 <![CDATA[[CH][VD] Papet Vaudois - Porri stufati]]>
Papet Vaudois - Porri stufati³
P1140084.sml.JPG

Ingredienti:
- 1 kg di porri
- 1 cipolla
- 1 cucchiaio di burro¹
- 100 ml di vino bianco
- 100-200 ml di brodo vegetale (acqua)
- 4-6 patate
- 2-3 salsicce²
- sale e pepe

Procedimento:
Pulire i porri e tagliargli prima a metà, longitudinalmente, e poi in pezzi di 3-4 cm, tritare la cipolla. Saltare porri e cipolla nel burro, quindi aggiungere il vino bianco. Coprire e far cuocere dolcemente per 15 minuti.
Nel frattempo pelare e tagliare a dadini le patate. Aggiungere sopra i porri, condire con sale e pepe e quindi aggiungere il brodo. Dopo 10 minuti aggiungere le salsicce e quindi continuare la cottura per altri 20 minuti, sempre tutto coperto.
Al termine della cottura i liquidi di cottura dovrebbero essere stati completamente assorbiti e le patate risulteranno molto tenere.
Togliere le salsicce prima di servire. Lavarle sotto l'acqua calda, quindi affettarle e rimetterle sopra i porri. Servire dentro la pentola.

¹ Ho tre ricettari di cucina svizzera, tutti e tre riportano questa ricetta con minime variazione, ma ognuna delle tre usa un grasso diverso: olio, burro e lardo. Io ero orientato ad usare il lardo, ma non avendolo trovato ho preferito il burro all'olio
² La salsiccia che andrebbe usata sarebbe il , una salsiccia di maiale affumicata, o una salsiccia di fegato. Queste andrebbero fatte sobbollire in acqua per 15-20 minuti prima di essere usate in questa ricetta. Io ho usato delle salsicce affumicate comuni.
³ Marianne Kaltenbach "Cooking in Switzerland", Wolfgang Hoelker (2007)

Statistiche: Inviato da SteO153 — 17/01/2009, 20:53


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