Fagottini di indivia

fagottini grilleFagottini di indivia: L’indivia è un’insalata stagionale, appartiene al periodo invernale, preferibilmente va cotta per far si che il sapore acidulo sia più accettato dal nostro palato.

Abbinato poi con il bacon e la mozzarella diventa dolciastra e saporita ma soprattutto croccante, essendo il bacon grasso riesce a dare una struttura morbida alla verdura di stagione l’indivia.

Ingredienti per 2 – 4

  • 4 cespi di indivia
  • 150 g bacon a fettine
  • 100 g mozzarella
  • 50 g gherigli di noci
  • 2 rametti di timo
  • 1 spicchio di aglio
  • 20 ml di olio extravergine di oliva ( Tenute Carcasole)
  • 20 g burro
  • Sale fino e pepe

  1. Mondate i cespi di insalata dalle parti sciupate, tagliateli a meta. Lavateli e asciugateli bene.
  2. Privateli delle foglie più interne, tritatele finemente con un coltello. Tritate anche i gherigli di noce.
  3. Sbucciate l’aglio, tritatelo.
  4. Riducete a striscioline sottilissime le fettine di bacon, tranne 8 che tenete da parte.
  5. Mettete la mozzarella in una ciotola, unite le foglie di indivia tritate, le striscioline di bacon, le foglioline di timo e le noci, controllare il sale e pepe e mescolate fino ad amalgamare bene gli ingredienti.
  6. Accendete il forno a 180C. (per quelli che vogliono usare il forno), ma io preferisco metterli sulla griglia, semplicemente per l’odore meraviglioso che si sente e la musica del bacon quando frigge.
  7. Farcite i mezzi cespi con il composto.
  8. Avvolgete i cespi con le fettine di bacon e eventualmente legateli con spago da cucina per tenerli compatti se necessario.
  9. Ungete una pirofila, sistemateli in un solo strato, spennellateli con l’olio, infornate e cuocete per 30 minuti, oppure metterli su una griglia a fuoco medio fino a quando il bacon e’ ben cotto e dorato.
  10. Servite.

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About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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