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Per preparare la salsa maltese:
Lavare bene l’arancia, quindi asportare la buccia avendo cura di non tagliare anche la parte bianca e sbollentare in acqua bollente per qualche istante, quindi scolare, asciugare con carta da cucina e tagliarla a julienne sottilissima. Ricavare il succo dall’arancia.
In un boccale mixare con un frullatore ad immersione i tuorli con una punta di senape, il succo d’arancia e montare il tutto aggiungendo a filo l’olio di semi di vinacciolo sino ad ottenere una sorta di maionese, quindi aggiungere un po’ di curcuma e la julienne di scorza d’ arancia. Mescolare e conservare in frigorifero.
La salsa maltese sarà ottima da abbinare a piatti a base di pesce, soprattutto crostacei, ma ideale anche con pollo o tacchino.
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