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Per i porri, uvetta e pinoli: mondare 2 porri grandi, tagliarli a julienne, quindi saltarli in una padella ben calda con un goccio di olio extravergine di oliva. Lasciar cuocere i porri per qualche minuto, quindi, a fiamma alta, sfumare con 1 dl di vino bianco. Appena evaporato il vino, aggiustare di sale e pepe, aggiungere 30 g di uvetta passa ammollata in acqua e strizzata, 20 g di pinoli tostati e lasciar cuocere il tutto per almeno 15 minuti, fino a quando il porro risulterà morbido.
Per la luganighetta di selvaggina croccante: in una padella antiaderente scaldare un goccio di olio extravergine di oliva, quindi saltarvi 400 g di luganighetta fatta a bocconcini, fino a renderla bella croccante e abbrustolita.
Per l'impiattamento: comporre una base morbida di porri, uvetta e pinoli sul piatto e finire aggiungendo la luganighetta di selvaggina ben croccante e qualche foglia di erbetta aromatica a piacere che rinfreschi il dolciastro del porro.
Bratwurst
Cuochi d'artificio 16.06.2016, 13:25
Ricette in breve 25.09.2015
RSI Le ricette 28.09.2015, 10:14
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