Lenticchie e cotechino, la ricetta speciale di È sempre mezzogiorno per Capodanno

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Non è Capodanno senza il cotechino con le lenticchie. A È sempre mezzogiorno Fusca propone una nuova versione del piatto più tradizionale dell’anno.

antonella clerici

Capodanno è la festa in cui le usanze e le tradizioni vengono rispettate con metodo scientifico. Un po’ per scaramanzia un po’ per gioco, al cotechino con le lenticchie non si rinuncia mai. Il piatto proposto da È sempre mezzogiorno tiene fede alla tradizionale usanza di mangiare lenticchie e cotechino, ma porta in tavola una versione innovativa che prende spunto dal filetto alla Wellington di origine anglosassone.

Leggi anche -> È sempre mezzogiorno, una ricetta dal sapore a stelle e strisce

Lenticchie e cotechino la ricetta di È sempre mezzogiorno

Federico Fusca ha proposto una versione innovativa e curiosa di un piatto molto legato alla tradizione: Lenticchie e cotechino in crosta.

Ingredienti:

  • un cotechino da 500 g,
  • 1 rotolo di pasta sfoglia,
  • 50 g di senape,
  • 2 uova,
  • 100 g semi di sesamo bianco, 100 g di semi di sesamo nero,
  • 100 g di funghi champignon,
  • 1 spicchio d’aglio,
  • 150 g di lenticchie,
  • 1 spicchio d’aglio.

Procedimento:
eliminare il budello del cotechino precedentemente sbollentato e riporlo sopra un foglio di pasta sfoglia. Prima di avvolgerlo, cospargertelo di senape e disporre uno strato di funghi sopra alla carne (precedentemente saltati in padella). Chiudere il foglio di pasta sfoglia formando una caramella, spennellare con i tuorli d’uovo, cospargere di semi di sesamo (potete aggiungere semi a vostro piacimento) e infornare a 180° per 15 minuti.
Sfornate la caramella salata, disporre la crema di lenticchie in un piatto da portata e posizionate le fette di cotechino croccante. La ricetta poposta da Federico Fusca ricorda molto il filetto alla Wellinghton.
Tra una preparazione e l’altra, parte il trenino di capodanno, unica vera istituzione della notte di San Silvestro invariata negli anni.

Leggi anche -> Filetto alla Wellington; la ricetta ideale per il cenone di Capodanno

Un piatto che rende felice anche Evelina Flachi – dopo tanto tempo – perché ricco di ferro e di minerali, ingredienti salutari che dovrebbero essere assunti anche durante l’anno.

cotechino e lenticchie

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