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Carciofo alla Giudia, la classica preparazione

[/et_pb_text][et_pb_text _builder_version=”3.0.98″ text_font=”Montserrat||||” text_font_size=”17px” text_text_color=”#939393″ text_line_height=”1.8em” header_font=”||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” max_width=”700px” animation_style=”slide” animation_direction=”top” animation_intensity_slide=”4%”]Ricetta e preparazione del Carciofo alla Giudia.

Innanzitutto la prima cosa da fare è selezionare i carciofi “adatti”. A occuparsi di ciò è il nostro esperto (con un’esperienza trentennale ormai) che seleziona in particolare i carciofi “Violetti “ perfetti per questa ricetta. La cosa importante è che all’interno non ci sia il cosiddetto “pelo” e che il carciofo sia tenero.

Il secondo passaggio è il taglio. Il taglio del carciofo è molto importante, questo perché altrimenti si rischia che il carciofo si rompa durante la preparazione o che si cuocia male. I petali vanno tagliati in modo tale da non danneggiarli.

Ora si passa alla prima cottura (ci sono due cotture) nell’olio d’arachidi ,perfetto per le fritture. Nella prima cottura si immerge totalmente il carciofo nell’olio ad una temperatura bassa per circa 20 minuti. In questo modo il carciofo diventa morbido e si cuoce all’interno. Poi viene tirato fuori e appoggiato, col gambo rivolto verso l’alto, su un panno specifico per scolare bene l’olio in eccesso, finché non si raffredda.

Una volta freddo si procede alla seconda cottura mettendo il carciofo nell’olio con uno strumento specifico per tenerlo schiacciato ( se si fa a casa basta un mestolo per tenerlo immerso nell’olio) che deve avere una temperatura molto alta, per circa 2 o 3 minuti. Con questo procedimento il carciofo diventa croccante all’esterno, soffice all’interno e assume un colore dorato con le sembianze di un fiore aperto. Come condimenti basta solamente un pizzico di sale ed il carciofo è pronto per essere servito. Buon appetito

“Gola e vanità, due passioni che crescono con gli anni”
Alessandro Manzoni
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TEL: 0668809661
MAIL: ilgiardinoromano@tiscali.it

INDIRIZZO: Via del Portico d’Ottavia, 18, 00186, Roma (RM)

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