[vc_row][vc_column][vc_column_text]Oggi prepareremo insieme un piatto facile, gustoso e salutare. E lo faremo con due ingredienti fondamentali della cucina mediterranea: la lattuga e la Gentilina.
Perfette per le insalate, come la ricetta di oggi, ma anche saltate in padella come contorno, per preparare zuppe, torte salate, risotti e minestre.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Lista della spesa[/mkd_section_title][mkd_separator position=”left” color=”#f38436″][mkd_lists bullet_type=”icon” unordered_list_items=”%5B%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22fa-check-circle%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22Lattuga%20Elisir%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22fa-check-circle%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22Gentilina%20Elisir%22%7D%5D” animate=”no” padding_left=”” icon_size=”18″ icon_color=”” text_size=”15″ text_color=””][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Dettagli[/mkd_section_title][mkd_separator position=”left” color=”#f38436″][mkd_lists bullet_type=”icon” unordered_list_items=”%5B%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22fa-check-circle%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22Tempo%20di%20preparazione%3A%2050%20min%20circa%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22fa-check-circle%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22Tempo%20di%20cottura%3A%2050%20min%20circa%20%22%7D%2C%7B%22icon_pack%22%3A%22font_awesome%22%2C%22fa_icon%22%3A%22fa-check-circle%22%2C%22fe_icon%22%3A%22%22%2C%22ion_icon%22%3A%22%22%2C%22linea_icon%22%3A%22%22%2C%22simple_line_icons%22%3A%22%22%2C%22dripicon%22%3A%22%22%2C%22text%22%3A%22Grado%20di%20difficolt%C3%A0%3A%20facile%22%7D%5D” animate=”no” padding_left=”” icon_size=”18″ icon_color=”” text_size=”15″ text_color=””][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Ingredienti per 4 persone[/mkd_section_title][mkd_separator position=”left” color=”#f38436″][mkd_lists bullet_type=”icon” 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animate=”no” padding_left=”” icon_size=”18″ icon_color=”” text_size=”15″ text_color=””][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Preparazione[/mkd_section_title][mkd_separator position=”left” color=”#f38436″][vc_column_text]Si parte pulendo tutto il pesce, partendo dalle vongole.
Scartate i gusci dischiusi o rotti. Immergete le vongole in uno scolapasta dentro ad una pentola, coprite d’acqua fresca e aggiungete abbondante sale grosso, lasciandole in ammollo per un paio d’ore, cambiando l’acqua ogni mezz’ora.
Sciacquate le cozze sotto l’acqua corrente e con un coltello eliminate tutte le incrostazioni che si trovano sulla superficie e la barbetta che fuoriesce dal guscio. Lavatele ancora sotto l’acqua corrente con una paglietta d’acciaio o una spazzola rigida per eliminare ogni impurità, poi mettetele da parte.
Passate poi ai gamberoni eliminando testa, coda e carapace. Incidete il dorso e, con l’aiuto di uno stuzzicadenti, estraete l’intestino interno (il filamento nero) tirandolo delicatamente.
È ora il turno dei calamari: se li avete acquistati già puliti sciacquateli in acqua fredda corrente, altrimenti staccate la testa ed eliminate la cartilagine interna, la pelle e le pinne. Tagliateli quindi ad anelli e mettete da parte.
Infine, prendete il polpo e mettetelo su un tagliere. Con un coltello incidete la sacca all’altezza degli occhi per eliminarli. Eliminate anche il becco. Sciacquate il polpo sotto l’acqua corrente. Battete la carne con un batticarne. Estraete le interiora e lavate accuratamente l’interno della sacca.
Tagliate le verdure a tocchetti: sedano e carota. Ponetele in una pentola piena d’acqua insieme alle foglie di alloro, al prezzemolo e ai grani di pepe. Non appena l’acqua raggiungerà il bollore immergete i tentacoli del polpo per 4-5 volte. Questo procedimento li farà arricciare.
Immergete il polpo completamente e coprite con il coperchio, lasciate sobbollire per 30-35 minuti. Prima di scolarlo, infilzate la carne con una forchetta per verificare la cottura: tenero ma sodo. Quando sarà pronto sollevatelo, senza buttare l’acqua di cottura e mettetelo a intiepidire in uno scolapasta.
Nella stessa acqua di cottura fate bollire prima i calamari per 5-8 minuti, a seconda della grandezza, e poi i gamberi per 30 secondi. Scolate e fate intiepidire.
Intanto scolate le vongole, sciacquatele e sbattetele sul tagliere, una ad una, per assicurarvi che non ci siano gusci pieni di sabbia.
Nel frattempo, fate rosolare uno spicchio d’aglio con un filo di olio in una padella antiaderente. Quando l’aglio sarà ben dorato, versate le cozze e le vongole e cuocete coprendo con un coperchio, lasciando che si aprano spontaneamente: ci vorranno circa 5 minuti.
Trascorso questo tempo, controllate tutte le cozze e le vongole: quelle che non si saranno aperte andranno buttate. Spegnete il fuoco e scolatele. Svuotate cozze e vongole in una ciotola.
Trasferite il polpo ormai freddo su un tagliere e tagliate i tentacoli a pezzetti.
In una ciotolina a parte preparate il condimento con il succo di limone, l’olio, il sale, il pepe e il prezzemolo tritato, sbattete qualche istante per emulsionare e versate su tutto il pesce, aggiungete le olive taggiasche.
Preparate un piatto con un letto di Lattuga e Gentilina tagliata a striscioline e adagiatevi sopra la vostra insalata di mare. Pronta per essere servita e gustata![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mkd_section_title enable_separator=”no”]Buon appetito![/mkd_section_title][/vc_column][/vc_row]