Andrea Meinardi in un vecchio cooking show a Torino e il suo menu di Natale

Che cosa non salta fuori quando metti le mani nelle vecchie schede fotografiche!
A distanza di anni, ad esempio, e’ uscito fuori un bellissimo e spumeggiante cooking show dello chef Andrea Meinardi de La Prova del Cuoco, tenuto a Torino nel negozio Berruto 1801 per presentare il suo cooking show di Natale.

andrea maeinardi

 

Correva l’anno 2013 ed era dicembre, quindi i tre piatti proposti erano improntati al pranzo e al buffet di Natale.
Mi piace parlarvene -pur a distanza di anni- anche per aggiornare il mio piccolo archivio personale di incontri con gli chef.
Inoltre vi narrero’ il menu perche’ e’ natalizio e potreste ricavarne interessanti idee: c’e’ sempre da imparare ed arricchirsi.

Ricordo bene che la cosa che colpi’ di piu’ le signore intervenute -tutte della citta’ bene- fu la maglietta strappata con cui Andrea si presento’ all’evento e la sua voglia di fare battute divertenti e di sdrammatizzare.
Incontrare un personaggio della tv e’ sempre interessante.

Era intrigrante, istrionico, divertente come potrete intravvedere dai suoi gesti qui nella carrellata fotografica: del resto conoscete come si muove in tv!

Ma far battute non implica dire sciocchezze: piatti interessanti, considerazioni nutrizionali serie, consigli utili sono cio’ che e’ emerso dalla serata.

Capesante avvolte nello speck
Risotto al ricordo di panettone
Finto sushi di pollo con verdure all’aceto.

….

Ho trovato interessanti e riproducibili tutti i piatti.

In particolare il finto sushi di pollo e’ molto gradevole come antipasto.
Chiaramente il pollo non si mangia crudo (guai, i polli non sono vaccinati, fate attenzione eh), ma l’idea di Andrea di preparare un rotolo di pollo farcito di sottaceti, che sembri sushi, e di lessarlo a bassa temperatura avvolto di pellicola da cottura consente poi di affettarlo come sushi e servirlo ed e’ una buona idea, originale.
L’ho preparato anch’io a casa, come potete vedere dalla foto qui sotto: quindi e’ facile da fare.

finto sushi di pollo

IL risotto poi aveva un hint particolare, grazie alla sua connotazione ipocalorica, dericante dal metodo di cottura applicato dallo chef.
Da allora lo suo spesso, questo metodo, e da buoni risultati: 
Meinardi ci ha spiegato che cio’ che da’ la mantecatura, cioe’ forma la ‘cremina’ tanto gradevole nel risotto, non e’ tanto il burro, quanto l’amido contenuto nel riso, e che quindi si poteva preparare un risotto cremoso e saporito senza riempirlo di grassi.
Lo chef ci ha detto che il riso assorbe in cottura 3 volte il suo volume di acqua, e il procedimento che ha seguito era il seguente:
– mettere il riso in pentola
– coprirlo con le ‘classiche due dita d’acqua o di brodo vegetale’ (parole sue che ricordo bene), oppure -aggiungo io- meta’ brodo e meta’ latte se si vuol preparare un risotto ai formaggi
– iniziare la cottura e aggiungere il sale e le aromatizzazioni a meta’ cottura, mescolando di tanto in tanto.
Quindi ci ha presentato un risotto al ricordo di panettone (con frutta secca e vino aromatico, molto natalizio) molto magro e nello stesso tempo mantecato come non avrei detto.

Vedete? 
Serve sempre ascoltare perche’ anche quando tutto sembra innovativo e fatto per stupire, l’elemento solido c’e’ sempre.

 

 

 

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