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gennarino.org Visita il nuovo sito di gennarino.org! 2012-05-08T12:04:21+02:00 http://gennarino.org/forum/feed.php?f=15&t=18593 2012-05-08T12:04:21+02:00 2012-05-08T12:04:21+02:00 http://gennarino.org/forum/viewtopic.php?t=18593&p=222093#p222093 <![CDATA[Re: Acciughe alla povera]]>

Statistiche: Inviato da Ospite — 08/05/2012, 12:04


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2012-05-07T20:51:39+02:00 2012-05-07T20:51:39+02:00 http://gennarino.org/forum/viewtopic.php?t=18593&p=222090#p222090 <![CDATA[Re: Acciughe alla povera]]> Statistiche: Inviato da Primavera — 07/05/2012, 20:51


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2012-05-07T20:44:41+02:00 2012-05-07T20:44:41+02:00 http://gennarino.org/forum/viewtopic.php?t=18593&p=222087#p222087 <![CDATA[Re: Acciughe alla povera]]> Statistiche: Inviato da Ospite — 07/05/2012, 20:44


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2012-05-07T19:04:22+02:00 2012-05-07T19:04:22+02:00 http://gennarino.org/forum/viewtopic.php?t=18593&p=222085#p222085 <![CDATA[Re: Acciughe alla povera]]> Statistiche: Inviato da elena.spa — 07/05/2012, 19:04


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2012-05-07T18:21:18+02:00 2012-05-07T18:21:18+02:00 http://gennarino.org/forum/viewtopic.php?t=18593&p=222082#p222082 <![CDATA[Re: Acciughe alla povera]]> Statistiche: Inviato da Primavera — 07/05/2012, 18:21


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2012-05-07T13:24:10+02:00 2012-05-07T13:24:10+02:00 http://gennarino.org/forum/viewtopic.php?t=18593&p=222076#p222076 <![CDATA[Re: Acciughe alla povera]]> Statistiche: Inviato da TeresaDeMasi — 07/05/2012, 13:24


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2012-05-06T00:52:50+02:00 2012-05-06T00:52:50+02:00 http://gennarino.org/forum/viewtopic.php?t=18593&p=222063#p222063 <![CDATA[Acciughe alla povera]]> poera.jpg

1Kg. di acciughe freschisisme
Aceto di vino bianco - q.b.
Peperoncino a piacere
Sale q.b.
Prezzemolo - 1 mazzetto lavato, asciugato molto bene e tritato
1 cipolla rossa affettata finemente - non tritata (io uso quella di Tropea, ma se non la trovo prendo una cipolla rossa e la metto a bagno per un'ora)
Olio EVO - abbondante

Le acciughe vanno pulite bene togliendo testa, spina e "pancia" e lasciando interi i filetti. Se avete un pescivendolo che ve le pulisce...tanto meglio, ma io preferisco fare questa operazione da sola, perchè posso sciacquare subito i filetti ottenuti evitando che si rompano.
Una volta puliti i filetti vanno messi in uno scolapasta sotto l'acqua corrente (delicatamente) , vanno scolati bene e si mettono in una bacinella coperti da aceto bianco per 30' circa.
Il tempo di riposo nell'aceto dovete valutarlo a seconda della grandezza dei filetti: la carne delle acciughe non deve diventare completamente bianca, ma deve rimanere un alone leggermente rosato nella parte centrale del filetto.
Si scolano molto bene dall'aceto lasciandoli un po' nello scolapasta e allargandoli bene con le mani e dopo si fanno asciugare 10' su di un canovaccio pulito (sotto al quale vi consiglio di mettere un giornale). Questa operazione è necessaria, altrimenti le acciughe saranno troppo "viscide" una volta condite.
A questo punto potete mettere le acciughe in un contenitore basso e largo (io uso una pirofila in ceramica o vetro) e aggiungere il sale, peperoncino e prezzemolo tritati, la cipolla affettata e l'olio (abbondante).
Lasciarle riposare almeno 2 ore prima di servirle, perchè devono insaporirsi.

Affettate del buon pane (possibilmente toscano...) e considerate che ce ne vorrà il doppio del solito :)
La quantità di acciughe che ho indicato è per circa 8 persone.

Statistiche: Inviato da elena.spa — 06/05/2012, 0:52


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