È sempre mezzogiorno, una ricetta dal sapore a stelle e strisce

Antonella Clerici arriva con il suo È sempre mezzogiorno pronta a preparare delle ricette da leccarsi i baffi, buone per il menù di Natale e non solo.

Antonella Clerici

Un po’ in ritardo suona il campanello di È sempre mezzogiorno e a entrare per primo è  un gemello Billi, Federico che oggi lavorerà in solitaria. La coppia più famosa di È sempre mezzogiorno si è scoppiata a causa di alcuni impegni lavorativi, ma il pubblico non ha niente da temere. Federico Billi prepara le Christmas ribs laccate.

Leggi anche -> È sempre mezzogiorno, la ricetta delle linguine al tonno di Simone Buzzi

Le ricette di È sempre mezzogiorno

Le Christmas ribs laccate è un piatto dai sapori internazionali, le salse utilizzate sono tipiche dei barbecue americani. Si tratta di costolette di maiale cotte in forno e arricchite con spezie e salse a base di salsa barbecue. L’ingrediente principale viene accompagnato da una insalata Coleslaw a base di cavolo cappuccio.

Ingredienti:

  • 2 kg di carré di maiale, mix di aromi in polvere, scorze di agrumi misti, sale e pepe
  • per la glassa: 50 g di zucchero di canna, acqua, 10 ml di aceto di mele, 20 ml di succo d’arancia, 20 ml di succo di mandarino, 10 ml di succo di limone, 30 g di miele, 500 ml di salsa barbecue, 10 g di salsa Worcestershire, sale
  • per l’insalata Coleslaw:1 carota, ½ cespo di cavolo cappuccio, 1 cipollotto, 10 g di uvetta sultanina, 10 g di pinoli, 1 cucchiaio di aceto di vino bianco, 150 g di yogurt greco, 1 cucchiaio di senape, 1 cucchiaio di zucchero, 1 mazzetto di erba cipollina, Sale e pepe

Leggi anche -> È sempre mezzogiorno, tutti a tavola ma in sicurezza: alcuni consigli utili

Procedimento

  • Massaggiare le costolette con le spezie e ricoprirle per due ore a temperatura ambiente, in questo modo la carne assumerà tutti i sapori delle spezie;
  • avvolgere la carne nella carta forno prima e nella stagnola dopo, chiudere per bene e cucinarle a 180° per 20 minuti;

A questo punto è possibile dedicarsi alla preparazione della glassa. In un tegame porre la salsa Worcestershire, salsa barbecue, lo zucchero, l’aceto e i succhi di agrumi. Cuocere fino a quando l’impasto non avrà raggiunto una consistenza cremosa. Spennellare la carne cotta con la crema e infornare un’altra volta a 140° per 10 minuti. Il risultato finale è davvero irresistibile.

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