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🍽️ Fusilli con Salsa al Limone e Prezzemolo

156 kcal · 30 min · 4 porzioni

Fusilli con Salsa al Limone e Prezzemolo Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Trim the root ends of the leek stalks very short so they do not fall apart during cooking.
  2. 2. Cut the leek stalks lengthwise and wash them thoroughly.
  3. 3. Add vegetable broth and some olive oil to a wide pot and bring the mixture to a boil.
  4. 4. Place the leek in the pot, cover it, and simmer over medium heat for 10 to 12 minutes.
  5. 5. Remove the pot from the heat and let the leek cool in the cooking liquid for about 30 minutes.
  6. 6. Peel a grapefruit and an orange so that you remove all the white inner skin.
  7. 7. Slice the fruits into rounds.
  8. 8. Squeeze the second orange and measure out exactly 125 milliliters of juice.
  9. 9. Boil the orange juice in a small pot until it becomes syrupy.
  10. 10. Add two tablespoons of the cooled leek broth and mustard, and stir everything well.
  11. 11. Slowly stir in the remaining olive oil until a vinaigrette forms.
  12. 12. Season the vinaigrette with salt and pepper.
  13. 13. Lift the leek out of the broth with a slotted spoon and let it drain well.
  14. 14. Decoratively arrange the leek on a plate together with the fruit slices.
  15. 15. Pour the vinaigrette over the leek and let the ingredients marinate for 10 minutes.
  16. 16. Serve the dish garnished with some chervil and optional frisée lettuce leaves.

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