Una ricetta semplice, tipicamente asiatica, ideale sia per un antipasto perfettamente inquadrato nella gastronomia cinese, sia da intendersi come creazione fusion in assoluto. Protagonista sono seppie freschissime del nostro mare, che danno vita a delle polpettine calde e invitanti. Non mancano ingredienti "di casa" come il pane, l'uovo, la farina. Semplicità, manualità, dedizione. La cucina orientale fusa con i sapori che conosciamo ci regala un sogno a occhi aperti tutto da vivere…
INGREDIENTI
per circa 20 polpettine di seppia:
1 kg di seppie fresche
sale
pepe nero
200 gr. di farina di riso
200 gr. di panko bread (in alternativa mollica di pane casereccio)
150 gr. di uova freschissime
basilico per la decorazione
olio di semi
PASSI OPERATIVI
Pulire le seppie, eliminare la pelle, sciacquarle sotto l'acqua corrente.
Metterle sotto vuoto con l'apposito attrezzo e scottarle qualche minuto in acqua bollente per far uscire il collagene.
Lavorare le seppie a mò di polpettine con una parte dell'uovo e con la farina fino a ottenere delle piccole sfere cercando di non esercitare eccessiva pressione e roteandole nel palmo della mano.
Passare le polpettine nel panko bread
Poi nell'uovo e nella farina
Cuocere le polpettine di seppia in olio di semi bollente.
Servirle caldissime accompagnate da foglioline di basilico profumato.
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Polpettine di seppia in panko bread | Cinaincucina
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