%20--%3e%3csvg%20version='1.1'%20id='Layer_1'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20x='0px'%20y='0px'%20viewBox='0%200%20100.6%2073.7'%20style='enable-background:new%200%200%20100.6%2073.7;'%20xml:space='preserve'%3e%3cstyle%20type='text/css'%3e%20.st0{fill:%23AF001E;}%20.st1{fill:%23FFFFFF;}%20%3c/style%3e%3cg%3e%3crect%20class='st0'%20width='100.6'%20height='73.7'/%3e%3cpath%20class='st1'%20d='M25.2,36.3l-0.5,2.3c-0.2,0.7-0.2,1-0.2,1.2c0,0.5,0.2,1,0.5,1.6L31.5,53c0.5,0.9,1,1.3,2.3,1.3h5.9%20c0.8,0,1.7-0.5,0.8-1.8l-7.9-13.1c2.7-1.7,5.6-4.1,5.6-9.3c0-6.8-3.8-10.6-12.2-10.6H13.9c-1.1,0-1.4,0.4-1.4,1.5v32%20c0,1.1,0.3,1.5,1.4,1.5h5c1.1,0,1.4-0.4,1.4-1.5V26h5.2c3.3,0,4.8,1.2,4.8,4.2c0,2.8-1.2,3.6-2.5,4.2C26.3,35,25.7,34.3,25.2,36.3z%20'/%3e%3cpath%20class='st1'%20d='M45.9,48.8L45.3,53c-0.1,0.8,0.3,1.1,1,1.2c1.6,0.2,5.5,0.5,9.4,0.5c8.6,0,14.9-2.8,14.9-10.9%20c0-4.7-2.1-8.3-9.2-10.1l-4-1c-2.7-0.7-4-1.6-4-3.6c0-2.8,2.6-3.4,5.1-3.4c3.4,0,6.8,0.3,8.1,0.4c1.4,0.1,1.8-0.1,2-1.2l0.7-4.1%20c0.1-0.8-0.3-1.1-1-1.2c-1.6-0.2-5-0.5-9.4-0.5c-9,0-13.3,3.9-13.3,10.1c0,5.6,3,8.9,8.3,10.3l4,1c3.3,0.9,4.7,1.8,4.7,3.9%20c0,3-2.1,3.6-7.1,3.6c-2.3,0-6.2-0.3-7.6-0.4C46.5,47.4,46.1,47.6,45.9,48.8z'/%3e%3cpath%20class='st1'%20d='M79.4,52.9c0,1.1,0.3,1.5,1.4,1.5h5c1.1,0,1.4-0.4,1.4-1.5v-32c0-1.1-0.3-1.5-1.4-1.5h-5%20c-1.1,0-1.4,0.4-1.4,1.5V52.9z'/%3e%3c/g%3e%3c/svg%3e)
Pelare e tagliare le patate a cubetti. Mondare i porri ed eliminando la parte verde ed affettarli finemente.
In una pentola scaldare 2 cucchiai di olio, quindi aggiungere i porri e lasciarli appassire a fuoco molto dolce per 10 minuti. Durante la cottura fare attenzione che non coloriscano troppo, se così fosse, aggiungere un goccio di brodo già in questa fase.
A questo punto unire anche i cubetti di patate e continuare la cottura per 5 minuti. Aggiungere il brodo e la panna e cuocere il tutto fino a quando le patate saranno ben cotte. Aggiustare di sale, insaporire con la noce moscata e il pepe bianco.
Frullare il tutto con un mixer a immersione fino a ottenere un composto liscio e senza grumi. Volendo una vellutata molto liscia, passare la crema attraverso un colino a maglie strette.
Servire con crostini di pane tostato e decorare con erba cipollina tritata o germogli freschi.
antipasti
Vichyssoise: crema di porri e patate
Ricetta per
4 Persone
10 minTempo di preparazione
20 minTempo totale
SempliceDifficoltà
Ingredienti
400 grPatate
500 grPorri (solo la parte bianca)
q.b.Olio extravergine d'oliva (evo)
q.b.Brodo vegetale
250 grPanna liquida
q.b.Noce moscata grattugiata
q.b.Pepe bianco
q.b.Sale
q.b.Crostini di pane tostato
q.b.Erba cipollina
q.b.Germogli freschi
Di: Christian Frapolli
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