Canederli e lemon grass
Ingredienti
Pane Bianco: 200 g
Latte: 1 bicchiereUova: 1
Speck: 50 g
Prezzemolo: 1 ciuffo
Brodo di carne: 1 l (di cui 500 ml arom. al lemon grass)
Lemon grass: 1 bastoncino
Scalogno: 1 piccolo
Farina: q.b.
Aglio: q.b.
Sale: q.b.

Preparazione:
1.In una pentola di brodo di carne bollente, aggiungere un
bastoncino di lemon grass ben schiacciato in modo da far
uscire il succo. In una terrina mettere il pane, l’uovo, il latte,
il sale ed il pepe e lasciare ammorbidire il tutto amalgamando
bene.
2.In una padella far cuocere lo scalogno con un mestolo
di brodo insieme allo speck tagliato a pezzetti, al prezzemolo
tritato e all’aglio. Poi, una volta che lo speck si è rosolato,
unire il tutto all’impasto di pane.
di brodo insieme allo speck tagliato a pezzetti, al prezzemolo
tritato e all’aglio. Poi, una volta che lo speck si è rosolato,
unire il tutto all’impasto di pane.
3.Lasciar raffreddare e
aggiungere eventualmente della farina per dare una giusta consistenza.
Con questo composto formare i canederli, rotolarli nella farina e farli cuocere
aggiungere eventualmente della farina per dare una giusta consistenza.
Con questo composto formare i canederli, rotolarli nella farina e farli cuocere
per 15 minuti nel brodo bollente. A cottura ultimata, scolarli e servire col brodo
freddo e una spruzzata di prezzemolo.
Altre ricette:
( Ricetta di Alessandro Borghese ⧫In cucina con Ale Real Time)
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