Cipolla pastorizzata

 

Cipolla pastorizzata BlogGz la cucina di miky

La cipolla pastorizzata é un trucchetto veloce per creare una base da poter usare per risotti, sughi, salse,minestre, minestroni, secondi di carne o pesce e arrosti.

E’ risaputo che creare la base per una pietanza facendo rosolare la cipolla in ottimo olio extra vergine di oliva dona sapore alle pietanze, ma e’ molto facile far involontariamente colorare troppo la cipolla che diventa così amara, appesantendo la preparazione.

Con questo piccolo accorgimento, chicca del grande Chef e Pasticcere Torinese Luca Montersino,  che richiede veramente pochissimi minuti, con la cipolla pastorizzata potremo ottenere la base per i nostri piatti che donera’ dolcezza e delicatezza alle nostre preparazioni e che potremo tranquillamente conservare in frigo per 4/5 giorni ben coperta, da usare all’occorrenza.

Quindi seguite questi pochi step per preparare la cipolla pastorizzata e noterete la differenza nei vostri piatti!

Amici mi trovate anche sulla mia pagina facebook “i dolci di miky” dove potrete seguire tutte le mie ricette cliccando “mi piace”

 

Ingredienti:

4 cipolle bionde piuttosto grandi

5/6 cucchiai di buon olio extra vergine di oliva

Sale q.b.

1 foglia di alloro / 2 chiodi di garofano (facoltativi)

 

Preparazione:

image

Affettare le cipolle molto finemente e metterle in un contenitore di vetro, irrorate con olio evo e sale e la foglia di alloro e coprite sigillando bene con pellicola per microonde.

image

Quindi mettete il contenitore nel microonde alla massima temperatura per 2/3 minuti. La cipolla si cuocerà col vapore  senza bruciare e tutto l’aroma rimarra’ imprigionato nella ciotola. Quindi estrarre la ciotola del microonde  aiutandosi con uno strofinaccio da cucina. Fate attenzione nel rimuovere la pellicola perché potreste scottarvi col vapore!! 🙂

Cipolla pastorizzata

Ecco quindi la cipolla pastorizzata uscita dal microonde e cotta. Rimuovere delicatamente la pellicola e con un cucchiaio rimestare la preparazione che è’ così pronta per essere usata come base per le vostre pietanze.

Come vi dicevo, se ne preparate una buona dose, potete riporla in un contenitore ermetico sterilizzato o in una ciotola di vetro ben sigillata con pellicola che si conserverà in frigo per 4/5 giorni e che potrete usare all’occorrenza.

 

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