Tofu chic


"Tofu Chic" è un entrèe d'autore. Il formaggio di soia al naturale viene delicatamente scottato in padella dopo essere stato irrorato con un profumatissimo olio all'arancia di Sorrento. Il riso è un compagno di viaggio umile ma importante. Non un primo attore ma riveste un ruolo chiave. Fa da percorso, disegna il cammino, su cui poggiare un tofu che notoriamente ha un sapore molto tenue. Il riso rosso francese delle Camargue, profumo di pane e nocciole, lo esalta a massimi livelli. E poi ingredienti di prim'ordine come l'olio extravergine aromatizzato alle arance sorrentine, agrumi freschi con cui aromatizzare l'acqua di cottura del riso e non ultimi fiori eduli colorati e profumati, che richiamano ad una "primavera in cucina" che parte dalla mente e arriva ai fornelli attraverso la strada del cuore e del food design. Un amuse bouche come lo chiamano i francesi, un pre antipasto per creare un dialogo intenso tra mente, occhi e palato…


Per il riso rosso cotto in acqua di agrumi

300 gr. di riso rosso delle Camargue
2 arance di Ribera Dop
1 limone di Ribera Dop
1 cedro
1 mandarino tardivo di Ciaculli
1 litro di acqua fredda
pepe bianco di Muntok
zenzero fresco (1 radice, circa 15 gr.)

Per il dressing di condimento del riso

8 cucchiai di salsa di soia dolce
2 cucchiai di aceto di riso
Per il tofu scottato all'olio all'arancia
300 gr. di tofu al naturale
3 cucchiai di olio extravergine aromatizzato alle arance sorrentine

Per la decorazione del piatto

semi di basilico biologici commestibili
fiori eduli di orchidea Karma
fiori eduli di begonia corallina tamaya
menta piperita


Disporre il riso rosso delle Camargue in una boule di vetro e selezionarlo con cura eliminando eventuali impurità.OLYMPUS DIGITAL CAMERA

Mettere ad asciugare leggermente il tofu fresco al naturale eliminando la sua acqua.


Disporre sul tavolo di lavoro gli altri ingredienti: gli agrumi, i fiori, la menta, i semi di basilico, l'olio all'arancia.


Cominciare a ricavare la scorza dagli agrumi con un pela patate avendo cura di eliminare la parte bianca. Pelare con un coltello la radice di zenzero.


5. Disporre le bucce degli agrumi in un tegame di inox riempito con acqua fredda. Portare sul fuoco e lasciar cuocere il nostro brodo di agrumi per almeno 1 ora


6. Affettare il tofu a tocchetti piccoli e regolariOLYMPUS DIGITAL CAMERA


7. Versare il riso rosso delle Camargue nell'acqua bollente agrumata. Lasciarlo cuocere per 20 minuti circa.
8. Quando sarà al dente cominciare ad eliminare le scorze degli agrumi e lo zenzero con una schiumarola



9. Scolare il riso, metterlo a raffreddare in una boule di vetro, condire con la salsa d di soia dolce e l'aceto di riso.OLYMPUS DIGITAL CAMERA



10. Cominciare a scottare il tofu in una padella antiaderente bella calda lucidata con l'olio all'arancia. Farlo appena appena colorare.


11. Composizione del piatto: con un coppa pasta rettangolare, poggiato di traverso, creare un percorso con il riso rosso delle Camargue. Poggiarci sopra il tofu. Decorarlo con i semi di basilico bio. Aggiungere i fiori eduli e la menta piperita.

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