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INGREDIENTI:
• Patate
• 4 patate
• Barbabietole
• 6 barbabietole cotte
• Condimento
• 4 acciughe sott’olio
• ½ spicchio aglio
• 1 ciuffo prezzemolo
• 10 gherigli noci
• 0,5 dl aceto bianco
• 1 dl olio extra vergine di oliva
• Pomodori secchi
• 300 g pomodori secchi
• 60 g capperi sotto sale
• 10 g semi di finocchio
• 20 g erbe secche miste
• 1 peperoncino fresco
• 1 spicchio aglio
• 0,3 dl aceto balsamico
• 1 dl olio extra vergine di oliva
• Verdure
• 1 mazzo rucola
• 1 cetriolo
Gallery_Title_recipe_14067
Per la preparazione delle patate: lessare in acqua salata e per 30 minuti, 4 patate con la buccia. Al termine della cottura sgocciolarle, pelarle e lasciarle raffreddare per poi tagliarle a fette di circa ½ cm di spessore. Per la preparazione delle barbabietole e del condimento: sbucciare 6 barbabietole cotte e tagliarle a fettine sottili. In un mortaio mettere 4 acciughe sott’olio, ½ spicchio di aglio sbucciato e 0,5 dl di aceto bianco. Schiacciare il tutto ed unire poco alla volta 1 dl di olio extra vergine di oliva. Tritare 1 ciuffo di prezzemolo ed unirlo alla salsa. Porre le barbabietole e le patate in una bacinella, condirle con la salsa di acciughe e 10 gherigli di noci sbriciolati. Per la preparazione dei pomodori secchi: cuocere per 5 minuti 300 g di pomodori secchi in acqua non salata. Scolarli e lasciar raffreddare. Sciacquare con acqua fredda 60 g di capperi sotto sale e mescolarli con 10 g di semi di finocchio. Sbucciare e tritare 1 spicchio di aglio. Condire i pomodori con 1 dl di olio extra vergine di oliva, 0,3 dl di aceto balsamico, 20 g di erbe secche miste (timo, maggiorana, salvia, erba cipollina, origano, menta), 1 peperoncino fresco, 1 spicchio di aglio e i capperi con i semi di finocchio. Riporre i pomodori in frigorifero per 24 ore. Per la preparazione dell’insalata: sbucciare solo parzialmente 1 cetriolo e tagliarlo finemente. In un’insalatiera unire il cetriolo, 1 mazzo di rucola ed i pomodori secchi. Condire il tutto con il liquido di conservazione ottenuto.
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