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Per gli spaghetti di riso: Cuocere in acqua salata gli spaghetti per 2 minuti e poi raffreddare.
Per la salsa al pomodoro: In un bicchiere da mixer mettere i pomodorini pachino, sale, peperoncino in polvere, un po' di acqua di cottura della pasta, olio extravergine d’oliva e frullare fino ad ottenere una salsa. Passare al colino per togliere i residui di pelle dei pomodori.
Per la tartare di gamberi: Tagliare i gamberi e marinare con olio extravergine d’oliva, sale, zenzero pelato e tagliato a brunoise, e coriandolo tritato al coltello.
Mettere nel piatto un fondo di salsa pomodoro, adagiarvi gli spaghetti, poi i gamberi marinati. Guarnire con qualche foglia di coriandolo e scorza di lime.
Spaghetto di riso freddo al pomodoro pachino con tartare di gambero
RSI Le ricette 06.07.2020, 20:55
CHEF:
ANDREA BERTARINI SFIDA: menu a base di riso
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