Per il brodo di coniglio: Disossare il coniglio (ricordando che è necessario tenere anche le ossa). Far rosolare in pentola, a fuoco basso, le ossa ridotte a piccoli pezzi e gli scarti della carne con olio, una carota, del sedano e uno scalogno tagliati a piccoli pezzi. Dorare il tutto per circa 5 minuti, bagnare con acqua fredda o ghiaccio, aggiungere una foglia di alloro, un rametto di timo e il rosmarino. Continuare la cottura per circa 15 minuti.Per le fave: Lavare e sgranare le fave. Passarle per un minuto in acqua bollente, poi raffreddarle in acqua e ghiaccio e privarle della pellicina esterna (conservare i baccelli e le pellicine). Nella stessa acqua in cui abbiamo sbollentato le fave, sbianchire una parte dei baccelli tagliati a cubetti e la pellicina delle fave per 4-5 minuti. Scolare e frullare il tutto con un po’ di acqua di cottura fino a ottenere una crema omogenea, infine passare il tutto con un colino fine. Aggiustare di sale.
Per il ragù: Preparare una brunoise tagliando finemente una carota, una stecca di sedano e uno scalogno. Far saltare il tutto velocemente in padella a fuoco molto alto con un filo di olio. In una padella scaldare l’olio extravergine d’oliva e aromatizzarlo con uno spicchio d’aglio in camicia, timo e rosmarino, quindi togliere gli aromi. Tagliare a piccoli pezzi il coniglio, aggiungere sale e pepe, e scottarlo nell’olio aromatizzato.
Nella padella dove è stato scottato il coniglio (quindi con tutti i sapori della cottura), versare la pasta e continuare a bagnarla con il brodo di coniglio fino a portarla a 2 minuti dalla cottura. Spegnere il fuoco e mantecare aggiungendo le fave, la brunoise di verdure, il coniglio, il burro, il parmigiano ed un filo di olio. Grattugiare finemente della scorza di limone e mescolare. Appoggiare un coppapasta al centro del piatto, adagiare la crema di fave e sopra aggiungere la pasta mantecata. Grattugiare del parmigiano e scorza di limone, decorare con un rametto di erbe aromatiche e un filo d’olio.
Mezze penne risottate con ragù di conigilio, fave e limone
RSI Le ricette 06.07.2020, 20:00
CHEF:
ANDREA LEVRATTO SFIDA: menu di carne
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