In attesa del Nalate quest’anno in miei post si trasformano in tante caselline golose. Un piatto al giorno: un’idea per una portata da servire in un pranzo, un odore, un sapore, una ricetta tradizionale o un piatto esotico insomma 24 idee sfiziose da cucinare aspettando l’arrivo delle feste.
<\/p>\n\n\n\n
Inizio con il carpaccio, un piatto semplicissimo da preparare a cui ho aggiunto la nota particolare del mandarino ed ho abbinato l’olio extravergine di oliva “OTELLO” dell’ ELIA OLIO<\/a> dall’ aroma imponente, che custodisce in s\u00e8 le anime delle olive appena raccolte. Ci vediamo domani con un’altra casella ed un’altra ricetta! CARPACCIO AL MANDARINO E LIMONE 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INGREDIENTI:<\/strong>
4000 gr di vitello
3 mandarini
1\/2 limone
6 cucchiai olio di oliva extravergine (io ELIA OLIO <\/a>)
q.b. sale
q.b. pepe
PROCEDIMENTO:<\/strong>
Spremete 1\/2 limone ed i mandarini e miscelatene il succo con 6 cucchiai di olio extravergine d’oliva @eliaolio.it<\/a> , una presa di sale e una macinata di pepe.Distendere le fettine di carne in un piatto largo ed irrorarle uniformemente con la citronnette preparata, coprire con un nuovo strato identico al precedente e procedere cos\u00ec fino a terminare gli ingredienti. Mettete il carpaccio in frigorifero nella per almeno 30 minuti. Comporre il piatto completandolo con delle striscioline di bucce di mandarino e limone, dei pezzetti di spicchi di mandarino spellati e qualche goccio do olio a crudo.<\/p>\n","protected":false},"excerpt":{"rendered":"