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gennarino.org Visita il nuovo sito di gennarino.org! 2010-02-16T17:41:37+02:00 http://gennarino.org/forum/feed.php?f=15&t=16293 2010-02-16T17:41:37+02:00 2010-02-16T17:41:37+02:00 http://gennarino.org/forum/viewtopic.php?t=16293&p=195994#p195994 <![CDATA[Trippa arrostita Oldani]]> TRANCIO DI TRIPPA ARROSTITA, SALSA AGRODOLCE
Ingredienti per 4 persone
350 g di trippa già cotta (per almeno 2 ore con verdure: sedano, carota, cipolla, grani di pepe, senza sale)
1 dl di olio di semi
15 g di burro

Per la salsa
200 g di salsa di verdure
120 g di sedano
20 g di miele
Un pizzico di cannella
Un pizzico di sale
un pizzico di maizena

Per la finitura
Poco pepe nero mignonnette ( pestao con pestacarne e passato al colino fine: si tiene la parte più grossolana, mentre la polvere si raccoglie per altri usi)
In una padella con 4 cucchiai d'olio e il burro, far rosolare la trippa, tagliata a quadrati di 4-5 cm di lato, finché risulterà ben croccante, per circa 10' minuti e salare (è bene fare la cottura della trippa con sopra un peso per mantenerla in forma) Deve colorirsi da una sola parte, così resta croccante sotto e morbida sopra

trippa cruda.jpg
trippa con peso.jpg
trippa in cottura.jpg


Preparare la salsa: lavare il sedano, tagliarlo a cubetti piccoli e farli scottate in acqua salata in ebollizione peri minuto.
In una casseruola portare a ebollizione la salsa di verdure, aggiungere la maizena sciolta con poca
acqua per "legarla" leggermente; unire i cubetti di sedano, il miele, la cannella e il sale.

Per la finitura : Disporre la salsa al centro del piatto adagiarvi sopra la trippa e un pizzico di pepe
mignonnette.

Salsa di verdure (è un fondo bruno vegetale, alla fine risulta un crema molto scura)
2carote tagliati in piccoli cubi
3coste di sedano tagliati in piccoli cubi 1 cipolla tagliata in piccoli cubi
Poco finocchio tagliato in piccoli cubi 1 sedano rapa tagliato in piccoli cubi 5 cucchiai di olio di semi Sale
Zucchero
In un tegame con l'olio far rosolare, separatamente: i cubetti di cipolla, carote, sedano, finocchio, sedano rapa e un pizzico di zucchero, facendoli dorare un poco , coprirli a filo con acqua, portare ad ebollizione e farli cuocere per circa un' ora a fuoco moderato e aggiungere un pizzico di sale; toglierli dal fuoco, passarli al colino, ed eliminare gli ortaggi.

trippa pronta.jpg

Statistiche: Inviato da Primavera — 16/02/2010, 17:41

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