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Di:
Preparare una ciotola con dell'acqua e sale.
Aprire le ostriche e passare velocemente nell'acqua salata per eliminare eventuali briciole del guscio.
Rovesciare il muscolo nella parte concava, in un piatto da portata mettere abbondante ghiaccio tritato e sistemare l'ostrica sul letto di ghiaccio.
Per la salsa, privare il cetriolo dei semi e tagliare a dadini piccoli, tritare la cipolla e la menta finemente, versare tutti gli ingredienti in una ciotola, aggiungere quattro cucchiai di salsa ponzu e mischiare.
Versare un cucchiaio di salsa su ogni ostrica e servire immediatamente.
Guarnire il piatto con pezzettini di carota e cetriolo per aggiungere colore e con uno o due gusci vuoti.
01:47
Ostriche in salsa di cetrioli e menta
RSI Pentole volanti 16.11.2022, 15:50
Contenuto audio
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