Per il cordon bleu di zucca: tagliare a metà 1 kg di zucca, eliminare i semi all'interno e cuocerla in forno preriscaldato a 150°C per circa 20 minuri, oppure in forno a microonde a 600 W per 10 minuti.
Trascorso il tempo, sbucciare la zucca, tagliarla a fette di circa 1 cm, schiacciarle leggermente nella parte centrale, quindi metterle ad asciugare su un canovaccio pulito e lasciarle raffreddare in frigorifero.
Nel frattempo, in una terrina larga e bassa sbattere 4 uova con un pizzico di pepe. Preparare altre due terrine: una con 200 g di farina e un pizzico di noce moscata, l'altra con 200 g di pangrattato e la scorza grattugiata di limone. Grattugiare 200 g di gruyère.
Portare 0,5 l di olio di arachidi alla temperatura di 160°C.
Passare le fette di zucca nella farina e disporne metà su un tagliere. Inserire nella parte scavata un po' di gruyère grattugiato Coprire con una fetta di prosciutto cotto e una foglia di salvia. Sovrapporre le altre fette di zucca sigillando i bordi con una leggera pressione. Passare i cordon bleu ottenuti prima nelle uova sbattute e infine nel pangrattato.
Friggere pochi cordon bleu alla volta, finché saranno dorati, rigirarli delicatamente, scolarli con la schiumarola e asciugare su abbondante carta da cucina.
Tenere in caldo fino al momento di servire.
Per l'insalata scherzosa: tagliare una fetta di pane a cubetti e friggerli in olio caldo.
Pulire i cavoletti, tagliarli a metà e sbollentarli in acqua salata. Scolarli e tenerli da parte.
Scaldare un'ampia padella antiaderente e arrostire la zucca e i cavoletti da entrambi i lati. Unire i cachi a fettine. Quando saranno coloriti unire le castagne e un goccio d'olio di noci. Sfumare con 2 cucchiai di aceto balsamico. Salare e pepare e tenere in caldo.
Per comporre il piatto: servire i cordon bleu di zucca sull’insalata scherzosa. Completare con i crostini di pane fritto, i semi di zucca e un'emulsione preparata sbattendo insieme 2 cucchiai di aceto balsamico, 4 di olio di zucca e il succo di 1 mandarino.
Dolcetto o scherzetto?
RSI Cuochi d'artificio 30.10.2015, 17:55
Ricette in breve 30.10.15
RSI Cuochi d'artificio 02.11.2015, 10:10
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