Benedetta Rossi ospite speciale di È sempre mezzogiorno: le ricette

Antonella Clerici apre le porte dello studio di È sempre mezzogiorno a un’altra esperta di cucina: Benetta Rossi.

L’ultima puntata della settimana di È sempre mezzogiorno si è conclusa da poco. Ospite eccezionale del programma andato in onda su Rai 1 e condotto da Antonella Clerici è stata Benedetta Rossi che, tra una ricetta e l’altra, ha approfittato per raccontare qualche notizia esclusiva sul suo novo libro “La Nostra Cucina“.

Non si tratta di un semplice libro di ricette” – spiega la Rossi – “Ogni piatto è accompagnato da una storia vera. Solitamente si tratta di racconti di vita che mi sono state inviati dalle persone che mi seguono”, conclude Benedetta Rossi.

Ma quali sono state le ricette che hanno proposto i cuochi di È sempre mezzogiorno da replicare durante il fine settimana?

Leggi anche -> E se ti dicessi che l’albero di Natale diventa un dolce da fare in 10 minuti?

Benedetta Rossi, Le ricette di venerdì 10 dicembre

Fabio Potenzano propone un piatto a base di pesce, si tratta dei Tortelli striati con baccalà. Di seguito gli ingredienti necessari per la realizzazione del piatto: 

  • Ingredienti per la pasta gialla:
    280 g di farina 00, 70 g di semola rimacinata di grano duro, 105 g di uova, 105 g di tuorli
  • ingredienti per la pasta al nero di seppia:
    120 g di farina 00, 30 g di semola rimacinata di grano duro, 35 g di uova, 45 g di tuorli, 10 g nero di seppia
  • ingredienti per il ripieno:
    150 g di baccalà dissalato, 100 g di patate lesse, 150 g di panna, 1 scalogno, Scorza di 1 limone, Olio evo, Sale e pepe
  • ingredienti per la crema di broccoletto:
    1 broccolo siciliano, 1 spicchio d’aglio, 2 filetti di acciughe, Olio evo, Peperoncino, Sale
  • ingredienti per il condimento:
    1 mazzetto di timo fresco, 30 g di burro, Polvere di pomodoro

Leggi anche -> Katia Follesa, il progetto segreto spiazza tutti: arriva l’annuncio

Daniele Persegani e l’immancabile Zia Cri, invece, propongono dei cestini di pancarrè ideali da servire durante un aperitivo.In questo caso la difficoltà maggiore consiste nella realizzazione delle creme con cui farcire i cestini.

Gli chef di È sempre mezzogiorno ne propongono tre tipi differenti:

8 fette di pane per tramezzini

  • per il patè al salmone:
    300 g di salmone affumicato, 100 g di mascarpone, 30 g di panna leggermente montata, 20 ml di cognac, salsa Worchester, erba cipollina
  • per il patè al tonno:
    90 g di burro montato, 180 g di tonno, 1 cucchiaio di prezzemolo tritato, sale e pepe
  • per il patè ai gamberetti:
    400 g di gamberetti bolliti, 200 g di ricotta, 3 cucchiai di panna fresca, succo di lime, sale e pepe
  • per il patè di alici e capperi:
    100 g di burro, 50 g di maionese, 60 g di alici, 30 g di capperi, Prezzemolo, Limone.

Non mancano le idee per un fine settimana all’insegna del gusto.

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