Meduse bollite e condite alla mediterranea con olio, capperi e pomodorini o, in alternativa, cucinate all’orientale con il metodo tempura. È quanto propone Stefano Piraino, docente di biologia all’Università del Salento che ne evidenzia le proprietà nutritive. “I cinesi le mangiano da 5000 anni perché sono ricche di proteine (collagene) e proprietà anti-ossidanti”.
Ma come si prepara in concreto un piatto con questo animale marino che può tormentare le vacanze dei bagnanti? Semplice, continua il biologo, “vanno marinate in acqua dolce per almeno 12 ore in frigorifero, sbollentate qualche minuto in acqua e private dei tentacoli”.
La parte commestibile è il cosiddetto ”ombrello” che va tagliato a fettine che a loro volta possono essere passate nella pastella e fritte. “Da accompagnare con un buon bianco”. Buon appettito!
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