- Tipologia antipasti Tem INGREDIENTI Per 4 persone: 12 ostriche qualità Tsarkaya 200 gr. stracciatella 300 gr quinoa Per la gelatina: 50 gr. aceto balsamico 20 gr. zucchero 500 gr. acqua 50 gr. salsa soia 150 gr. vino bianco 5 fogli di colla di pesce 100 gr. succo di limone 80 gr. erba cipollina tritata la buccia di 3 limoni grattugiati 2 peperoncini tritati germogli e fiori di borragine
Ostriche con crema di latte ..
Ingredients
Method
PREPARAZIONE Cuocete la quinoa per circa 20 minuti in acqua leggermente salata, scolatela e stendetela con l'aiuto di una spatola su un foglio di carta da forno; essiccatela in forno a 70 gradi per 2 ore e mezzo circa, quindi rompetene alcuni pezzi e friggeteli in olio di semi per pochi secondi rendendoli croccanti. Preparate la gelatina facendo bollire aceto, zucchero, acqua, soia e vino, quindi aggiungete la gelatina ed il succo di limone. Una volta rappresa schiacciatela con una forchetta e mescolatela con il resto degli ingredienti. Disponete su ogni piatto 3 cucchiaini di stracciatella, adagiateci sopra 3 ostriche e terminate con la borragine e la quinoa fritta.
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