Di:
Tagliare la zucca a spicchi, o a fette e cuocere nel forno fino a che non diventerà tenera.
In una casseruola far appassire la cipolla con l'olio di oliva, aggiungere una foglia di alloro e la zucca passata al setaccio.
Diluire con il brodo vegetale caldo, fare insaporire 5-6 minuti.
Aggiustare di sale di pepe, frullare la crema aggiungendo olio extravergine di oliva, un cucchiaio di zucchero e parmigiano reggiano.
Bagnare le foglie di trifoglio in acqua frizzante ghiacciata.
Infarinare e friggere nell'olio di arachidi bollenti.
Servire la crema e guarnire ogni singolo piatto con le foglie fritte e tartufo nero tagliato alla julienne.
Condire con parmigiano reggiano e un filo di olio extravergine.
Crema di zucca, tartufo nero e trifoglio
Pentole volanti 12.12.2022, 15:50
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