Cappelle di funghi marinate

25 giugno 2014

Cappelle di funghi marinate

Le cappelle di funghi marinate sono un antipasto molto gustoso di semplice realizzazione e perfetto da abbinare con i nostri Chardonnay.

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VINO IN ABBINAMENTO

INGREDIENTI

  • 150 g di riso
  • N.4 cappelle di funghi
  • Mezzo bicchiere di vino bianco secco
  • N. 2 spicchi di aglio
  • Mezza cipolla
  • N.1 mazzetto di prezzemolo
  • N.1 foglia di alloro
  • Olio d’oliva
  • Sale e pepe q.b.

PREPARAZIONE

  1. Pulire le cappelle di funghi con un panno umido e disporle in una
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    terrina coperte con il vino bianco e lasciarle marinare in frigorifero per circa 2 ore.

  2. In seguito, sgocciolare con cura e passare il tutto in un vaso di vetro coprendo con una delicata salsa preparata emulsionando olio, sale, pepe e un trito di aglio, alloro, cipolla e prezzemolo.
  3. Lasciare, quindi, i funghi a macerare a vaso chiuso per 2 giorni in un luogo fresco e buio.
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  6. Sgocciolare le cappelle di funghi dalla marinatura e con essa condire il buy generic viagra riso che in seguito sarà usato per farcire i funghi.
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