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  • Capesante scottate e grigliate su crema di zucca e granella di guanciale
16 marzo 2020

Capesante scottate e grigliate su crema di zucca e granella di guanciale

Crema di zucca

  1. Pulire la zucca e farla a cubetti da 2/3 cm, metterla in una teglia con aglio olio sale pepe un ramo di rosmarino e salvia
  2. Cuocere in forno a 180 per 10-12 m
  3. Frullare i cubetti di zucca
  4. Filtrare la crema e correggere a piacere la densità
  5. Sale e pepe q.b.
  • Pulire le capesante, spennellarle con olio e miele appoggiarle sulla griglia o piastra per pochi secondi per lato
  • Per il guanciale farlo a fette e cucinarlo su entrambi i lati finche risulti croccante raffreddarlo e batterlo a coltello
  • Assemblare le capesante con il guanciale ed aggiungere un filo d’olio e servire

Ricetta dello Chef Sebastiano Bollani del Hostaria Bacanera – Venezia

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