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Ombrina nella rete

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Ombrina nella rete
porzioni: 
dosi per 6
tempo di preparazione: 
50
stagione: 
per tutte le stagioni
difficoltà: 
media complessità

Archivio per portata: Secondi Piatti

Archivio per ingrediente: ombrina, pesce, spinaci, vongole

ingredienti: 

Per la pasta:

  • 450 gr di farina
  • 2 cucchiai d’olio
  • sale
  • acqua q.b.
  • un uovo per pennellare

Per le ombrine:

  • 2 scalogni tritati
  • olio extra vergine d’oliva q.b.
  • mezzo Kg di vongole
  • mezzo bicchiere di vino bianco
  • 600 gr di spinaci puliti
  • 3 albumi leggermente montati
  • sale e pepe bianco
  • 3 ombrine da circa 600 gr l’una pulite e private della lisca centrale

Selezioni speciali: Ricette della prova del cuoco, Cucina ipocalorica

Fare una pasta piuttosto morbida amalgamando tutti gli ingredienti; farla riposare coperta.
Far sudare lo scalogno nell’olio, unire il vino, far evaporare l’alcool quindi versarvi le vongole, coprire e far aprire i molluschi. Sgusciare le vongole e mantenerle in parte del proprio liquido filtrato. Cuocere gli spinaci in padella con il resto del liquido delle vongole, farli asciugare bene, tritarli e unirli ai molluschi sgusciati. Aggiustare di sale e pepe, amalgamare il composto con gli albumi e farcirvi le ombrine. Dividere la pasta in tre parti, stenderla, adagiarvi le ombrine e rivestirle come da dimostrazione. Spennellare la pasta con l’uovo sbattuto e infornare per circa 25’ a 170°.