È sempre mezzogiorno, ecco le ricette da replicare con Antonella Clerici

È sempre mezzogiorno, il programma condotto da Antonella Clerici è giunto all’ultima puntata della settimana. Tante le ricette da replicare.

AntonellaCLerici

I cuochi e gli amanti della cucina di È sempre mezzogiorno si sono destreggiati tra ricette dolci e piatti salati, dando ai telespettatori interessanti spunti per preparare dei piatti gustosi durante il fine settimana.

Leggi anche -> A Roma non è Natale, se in tavola non ci sono le Puntarelle con il pesto di alici

Le ricette di È sempre mezzogiorno

Gli chef di È sempre mezzogiorno hanno presentato ricette differenti ottime per la realizzazione di un menù completo. Dal primo al dolce, Antonella Clerici non si perde neanche un passaggio delle ricette preparate in diretta. Francesca Marsetti presenta la ricetta di un primo a base di Ravioli ripieni con faraona e albicocche. Ecco il necessario per realizzare il piatto:

  • ingredienti per il ripieno: 500 g di polpa di faraona, trito di sedano, carota e cipolla, 200 g di vino rosso, 60 g di formaggio grattugiato, 50 g di albicocche secche, Timo, rosmarino e salvia, Olio evo, Sale e pepe;
  • ingredienti per i ravioli: 250 g di farina 00, 50 g di tuorli, 2 uova;
  • ingredienti per realizzare la salsa al Bagos:
    200 g di panna fresca, 120 g di formaggio Bagos.

Il secondo viene presentato dagli Impronta, Mauro e Mattia. Un piatto a base di pesce che riceve “l’evelino d’oro”. La dottoressa nutrizionista accoglie con piacere la preparazione del Pesce al Cartoccio con verdure, un piatto sano e ricco di proprietà nutritive.

Ingredienti per 4 persone:

  • 1 orata da 1 kg,
  • 2 patate,
  • 300 g di broccoli baresi,
  • 200 g di vongole,
  • 10 pomodorini,
  • 6 carote baby,
  • 30 g di olive taggiasche,
  • 1 mazzetto di maggiorana,
  • 1 mazzetto di prezzemolo,
  • 4 fette di pane raffermo,
  • scorza di 1 limone, Olio evo, Sale e pepe.

Leggi anche -> È sempre mezzogiorno, largo ai piccoli: la ricetta della torta al cioccolato

Infine, Roberta Laberti propone un dolce da riciclo per evitare gli sprechi tipici delle feste: Polpette di panettone, semplici da realizzare con il panettone rimasto.

Per la realizzazione del piatto servono i seguenti ingredienti:

  • per l’impasto: 200 g di panettone, 250 g di zucchero, 50 ml di acqua, 125 g di albumi, 100 ml di panna fresca, Sale;
  • per il coulis di arance:
    150 ml di succo di arance, 50 g di zucchero.

Il menù di È sempre mezzogiorno è servito, pronto per essere replicato e gustato con amici e parenti.

è sempre mezzogiorno

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