Per preparare le costolette di agnello: in una ciotola unire le erbe aromatiche, l’aglio schiacciato, l’olio extravergine. Passare nel composto le costolette di agnello e massaggiare il tutto amalgamando bene la marinata alla carne e lasciare riposare in frigorifero, coprendo con della pellicola, per 3-4 ore. Trascorso il tempo, scaldare una griglia o una padella antiaderente e cuocervi la carne, 4-5 minuti per lato, senza l’aggiunta di ulteriore olio. Finire con una presa di sale e un pizzico di pepe.
Per preparare le verdure: in una ciotola unire la farina, l’acqua e il sale, quindi mescolare il tutto con una frusta senza preoccuparsi troppo di eventuali grumi; aggiungere i cubetti di ghiaccio e lasciare riposare in frigorifero per 2 ore. Intanto, pulire e tagliare tutte le verdure a bastoncini; privare i fiori di zucchina del loro pistillo. In una padella antiaderente o un wok, portare abbondante olio di semi a 165°C, quindi immergere la verdura nella pastella e friggerla poca per volta nell’olio caldo, fino a quando risulterà croccante e dorata. Scolare su carta da cucina, salare e insaporire con una grattugiata di scorza di lime.
Per preparare la salsa di panzanella: riunire il pane tagliato a cubetti in una ciotola e bagnarlo con l’acqua e l’aceto e lasciar riposare mezz’ora per ammorbidire il pane. Aggiungere i pomodorini tagliati a pezzetti, la cipolla rossa tritata, il basilico spezzettato e le foglie di menta. Condire il tutto con un filo di olio extravergine di oliva e aggiustare di sale e pepe. Prendere metà del composto, frullarlo con un mixer a immersione fino a ottenere una crema, quindi riunire la parte avanzata e amalgamare il tutto.
Per comporre il piatto: adagiare le costolette di agnello su un piatto di portata avendo cura di mettere l’osso verso l’esterno e aggiungere un filo di olio a crudo. Accompagnare la carne con le verdure fritte in tempura e la salsa di panzanella servita a parte, in una ciotolina.
Costolette di agnello scottadito, tempura di verdure e salsa di panzanella
Le ricette 21.07.2021, 14:35
Chef Osteria Lanterna, Mendrisio:
Luca Bassan SFIDA: da mangiare senza posate
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