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90
PER L’APERITIVO
Per 4 persone
200 g di acciughe all’olio
d’oliva
2 spicchi d’aglio
1 cucchiaino di aceto
balsamico
1 fetta di pancarrè
160 g panna
latte
pepe
Asciugare le acciughe con carta assorbente da
cucina, bagnare la fetta di pancarrè con un po’ di
latte. Mettere nella bacinella le acciughe, il pane,
gli spicchi d’aglio ai quali avrete precedentemente
tolto il germe, l’aceto e il pepe. Mescolare per circa
30 secondi fino a che non si ottiene una crema
vellutata. Far funzionare l’apparecchio in continuo
per circa 20 secondi e versare l’olio a filo dal
foro per i liquidi del coperchio fino al completo
assorbimento dell’olio.
Accompagna perfettamente le verdure crude.
Pasta di quecughe
Preparazione: 10 minuti
Per 4 persone
1 piccola melanzana
1 spicchio d’aglio
2 cucchiai di olio d’oliva
1 cucchiaio di succo
di limone
sale grosso
granelli di sale e pepe q.b.
Preriscaldare il forno a 180°C. Lavare, asciugare
la melanzana e bucherellarla con una forchetta.
Porre la melanzana in una pirofila da forno sulla
quale avrete disteso uno strato di sale grosso e far
cuocere per circa 45 minuti fino a quando la polpa
diventa morbida. Far raffreddare.
Tagliare lo spicchio d’aglio in 2 e togliere il germe.
Tagliare la melanzana in 2 e mettere la polpa,
che avrete tolto con un cucchiaio, all’interno della
bacinella. Aggiungere gli altri ingredienti e dare
circa 10 impulsi fino ad ottenere una crema
omogenea.
Cospargere con olive nere tritate e servire su fette
di pane tostato.
Crema di melanzane
• Preparazione: 10 minuti • Cottura: 45 min
92


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