Kitchen Lovers

KITCHENLOVERS

Spaghetti con Baccalà, briciole di Pane e Mandorle croccanti

[vc_row][vc_column][vc_column_text]INGREDIENTI ( per 5 persone):

 

  • 500 g Spaghetti alla Chitarra freschi
  • 600 g Baccalà dissalato
  • 50 g Mandorle
  • 2 fette di Pane raffermo
  • Aglio
  • Rosmarino
  • Sale, Pepe, Olio EVO

Procedimento:

  1. Mettere il baccalà in una teglia, insaporire con olio, aglio e rosmarino. Cuocere in forno a 170° per 20 minuti e poi, tolta la pelle, spezzettare in modo irregolare.

[/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”2574″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2575″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2576″ img_size=”full”][/vc_column_inner][/vc_row_inner][vc_empty_space][vc_column_text]

  1. Tritare finemente le mandorle e il pane raffermo

[/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1/2″][vc_single_image image=”2577″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”2578″ img_size=”full”][/vc_column_inner][/vc_row_inner][vc_empty_space][vc_column_text]

  1. In una padella far insaporire dell’olio con aglio e rosmarino. Rimuoverli e far tostare per pochi minuti il pane, le mandorle e un pò di pepe nero.

[/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”2580″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2581″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2582″ img_size=”full”][/vc_column_inner][/vc_row_inner][vc_empty_space][vc_column_text]

  1. In una padella far dorare due spicchi di aglio e due rametti di rosmarino con dell’olio. Rimuoverli e far insaporire il baccalà precedentemente spezzettato grossolanamente.

[/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”2583″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2584″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2585″ img_size=”full”][/vc_column_inner][/vc_row_inner][vc_empty_space][vc_column_text]

  1. Cuocere gli Spaghetti alla Chitarra in abbondante acqua salata.

[/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”2586″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2587″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2588″ img_size=”full”][/vc_column_inner][/vc_row_inner][vc_empty_space][vc_column_text]

  1. Scolare gli spaghetti direttamente nella padella con il baccalà. Mantecare il tutto, impiattare e ultimare con le briciole di pane e mandorle tostate.

[/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”2589″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2590″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”2591″ img_size=”full”][/vc_column_inner][/vc_row_inner][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”Ti è piaciuta questa ricetta? Scrivici!” font_container=”tag:h2|text_align:center” google_fonts=”font_family:Cormorant%20Garamond%3Anormal%3Aitalic”][contact-form-7 id=”5″][/vc_column][/vc_row]

Scroll to Top
Open chat
1
Need Help?
Hello! Can we help you?