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gennarino.org • Leggi argomento - Seppie ai cardi (kamomilla) 391 Kc
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Seppie ai cardi (kamomilla) 391 Kc

MessaggioInviato: 25/11/2006, 18:10
da kamomilla
Immagine

Questa è una mia interpretazione delle seppie alla giudia cioè con i carciofi, tipico piatto della cucina romana.

Per 1 persona
250 gr di seppie pulite
200 gr di cardi
1/2 carota piccola (40g)
uno scalogno
prezzemolo
salsa di pomodoro
1/2 spicchio d'aglio
peperoncino
3 cucchiaini d'olio (15g)
2 cucchiai di vino bianco secco (40g)
4 cucchiai di salsa di pomodoro

Preparare una salsa ristretta di pomodoro con aglio e peperoncino.
Nel frattempo, tagliare a listarelle le seppie pulite. Fare un soffritto con mezzo scalogno e mezza carota e due cucchiaini d'olio. Una volta dorato, aggiungere le seppie, farle rosolare e sfumare con un cucchiaio di vino bianco. Aggiungere poi i 4 cucchiai di sugo, che deve essere abbastanza ristretto, perchè già le seppie rilasciano molta acqua. Salare pochissimo perchè le seppie sono già molto saporite da sole e far continuare la cottura a fuoco basso e coperto.
A parte, pulire i cardi, sbollentarli cinque minuti in acqua salata a cui io aggiungo un paio di cucchiaini di farina per non farli annerire.
Una volta scolati, farli saltare in padella con l'altro mezzo scalogno ed un cucchiaino d'olio, aggiungere un cucchiaio di vino bianco e continuare la cottura, una volta evaporato, aggiungendo del brodo vegetale o dell'acqua.
Quando le seppie sono cotte, ma il sugo è ancora un po' liquido, aggiungerle ai cardi e far cuocere a fuoco alto per qualche minuto, per restringere il sugo di cottura ed amalgare i due ingredienti. Servire con prezzemolo fresco tritato al momento.

il calcolo delle calorie e' basato sui quantitativi in parentesi in rosso accanto agli ingredienti
kcal preparazione: 391.25
kcal/100g: 62.60
carboidrati preparazione: 1.59
proteine preparazione: 37.68
lipidi preparazione: 19.18
%carboidrati: 15.71
%proteine: 55.87
%lipidi: 28.43