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Minestra di Lumache

Ministra di Lumache

Le lumache sono un piatto caratteristico, oltre che della cucina Umbra, anche di molte altre cucine. Esse si preparano in padella con cipolla, aglio , vino e brodo. Infine vi si aggiunge anche del brandy e si servono con una spolverata di prezzemolo tritato.

Ingredienti

  • 250 g Lumache vive
  • 2 Cipolle
  • 2 spicchi Aglio
  • q.b. Odori da minestra
  • 40 g Burro
  • 1 bicchiere Vino secco
  • 3 cucchiai Brandy
  • 4 cucchiai Panna da cucina
  • q.b. Prezzemolo
  • q.b. Sale
  • q.b. Pepe

 

Preparazione

Lessate le lumache in acqua bollente per circa un quarto d'ora, dopo di che estraetele dal guscio aiutandovi con una forchettina per crostacei oppure con uno stuzzicadenti ed eliminate la parte nera in fondo.

Mettele a bagno con acqua tiepida, vino bianco e sale per circa due ore. Trascorso questo tempo saranno pronte per la cottura.
In una casseruola sciogliete il burro e soffriggetevi per alcuni minuti le cipolle tritate e l'aglio schiacciato. Eliminate lo spicchio di aglio, aggiungete gli odori e unitevi le lumache; lasciate insaporire per qualche minuto rigirando spesso.

Bagnate con il vino e quando questo sarà evaporato unite il brodo caldo e continuate la cottura per una mezz'ora a recipiente coperto. Tritate intanto finemente il prezzemolo.

Appena la minestra sarà cotta aromatizzatela con il brandy; ricontrollate il sale. Aggiungete quindi della panna. Servire con una bella spolverata di prezzemolo.
Le lumache così preparate possono essere presentate anche senza sgusciarle.

 

Fonte: buonissimo.org

 

More in this category: « Lumache fritte

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