[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_text_separator title="EMILIA ROMAGNA" border="no"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="16px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_single_image image="3867" img_size="full" qode_css_animation=""][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_empty_space][vc_column_text]Ricetta di
Riccardo Camanini Abbinamento a cura di
Paolo Galliani[/vc_column_text][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="32"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_text_separator title="2 persone | Difficoltà: alta" border="no"][vc_empty_space height="16px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" css=".vc_custom_1623500656841{padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #e8e8e8 !important;}" z_index=""][vc_column width="1/3"][vc_column_text]
- 1 vescica di maiale
- 300 gr pasta rigatoni
- 300 gr di acqua bollente
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- 135 gr pecorino buccia nera grattato
- 90 gr olio extra vergine di oliva
- 3 gr pepe nero mignonet
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[/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_empty_space height="64px"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Tenere per 10 giorni circa, in acqua fredda, cambiata tutti i giorni, la vescica di maiale essiccata. Quando sarà ben reidratata con un imbuto versarvi dentro tutti gli ingredienti. Legare ben stretta l’apertura della vescica con uno spago. Cuocere in una pentola larga con acqua bollente la vescica, tenendola irrorata, di tanto in tanto shakerarla in modo tale da creare all’interno l’emulsione della pasta. Per una realizzazione ottimale della ricetta, è necessario far cuocere i rigatoni - che rappresentano l’elemento chiave - almeno il doppio del tempo rispetto a quello previsto e indicato sulla confezione della pasta. Una volta ultimata la cottura, portare in tavola e servire direttamente davanti al commensale, incidendo prima con un coltello ben affilato la vescica di maiale creando anche una sorta di effetto sorpresa[/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_empty_space height="8px"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]
Il vino da abbinare
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Timorasso
[/vc_column_text][vc_empty_space height="16px"][vc_column_text]Vino iconico della Cantina Volpi, nei Colli Tortonesi, ha un profumo intenso e un sapore fresco e armonico. Si esalta nell’abbinamento con le paste e si affianca benissimo agli antipasti.
Cascina La Zerba di Volpedo 6,50 euro[/vc_column_text][/vc_column][/vc_row]
