Italia o Spagna, purché se magna: crema catalana e lingue di gatto

Parafrasando il noto detto Francia o Spagna purché se magna, oggi vi presento la felice unione di una ricetta spagnola con una ricetta italiana.

Le due ricette non nascono insieme, ma semplicemente ho tentato l’abbinamento e il risultato mi ha assai convinto, quindi ve lo ripropongo! Ovviamente siete liberissimi di preparare e mangiare questi due dolci (ebbene sì, oggi si parla di dolci, e BEN DUE) separatamente, ma almeno così sapete già che mangiarli insieme non vi farà del male… anzi, tutto il contrario!

Inoltre, sono due dolci di semplice preparazione (quindi sono ricette che vi possono tornare utili in molte occasioni) e, cosa ancor più interessante, sono assolutamente complementari, poiché una prevede l’utilizzo di soli tuorli e l’altra di soli albumi… quindi, come nel maiale, non si butta via niente (che poi vi ho già fatto vedere qui che non si butta MAI via niente, nemmeno gli albumi)!

Vi ho almeno un po’ incuriositi?! E allora venite a scoprire di che dolci sto parlando!

…. rullo di tamburi… sto parlando di crema catalana e lingue di gatto! Sarebbe gradito un po’ di entusiasmo, un paio di applausi, che so, un sincero“oohh” di stupore. No, eh?! E allora per punizione (ma de che?!) vi lascio subito alla ricetta, mettendo al bando le mie ciance… Forse per punizione dovrei scrivere ancora una ventina di righe, ma mi sento buona, così vi grazio!

Crema catalana e lingue di gatto

Di Pubblicata:

  • Resa: 4 Persone servite
  • Preparazione: 30 minuti

Ingredienti

Istruzioni

  1. PER LA CREMA CATALANA. Innanzitutto sciogliete la maizena in poco latte freddo (indicativamente mezzo bicchiere); mettete il resto del latte in un tegame insieme alla scorza del limone, a 50 g di zucchero e alla cannella (opzionale, anche se la consiglio caldamente). Portate il tutto ad ebollizione, mescolando bene per sciogliere lo zucchero; poi togliete dal fuoco il tegame. A questo punto, in una terrina a parte, lavorate i tuorli d'uovo e i restanti 50 g di zucchero, aggiungendo poi la maizena sciolta nel latte. Quando avrete ben mescolato, aggiungete (sempre mescolando) il composto di latte bollente, filtrandolo con un colino.
  2. Rimettete ora il composto ottenuto nel tegame e portatelo ad ebollizione a fuoco basso, mescolando continuamente; lasciatelo cuocere per circa due minuti e poi toglietelo dal fuoco. Avrete ottenuto in questo modo una crema morbida e liscia. Versate ora la crema, ancora calda, in 4 piccole pirofiline e, non appena raffreddate, mettetele in frigorifero.
  3. Al momento di servire in tavola, cospargete la crema con lo zucchero di canna e utilizzate il cannello caramellizzatore per caramellare lo zucchero. Chi non avesse questo strumento, simile ad una piccola fiamma ossidrica (mi rendo conto che sarà la maggior parte di voi), può tranquillamente mettete le pirofiline sotto il grill caldo per pochi minuti, per permettere allo zucchero di caramellarsi. Per evitare che la crema catalana fredda impazzisca al momento di essere messa in forno, sebbene per pochi minuti, mettete le pirofiline in un recipiente più grande con dentro dell'acqua fredda o del ghiaccio.
  4. PER LE LINGUE DI GATTO Lavorate il burro ammorbidito con un cucchiaio, aggiungendo via via lo zucchero a velo, finché non ottenete una consistenza a “pomata”, cioè molto morbida. Poi unite poco alla volta la vanillina (o la scorza del limone grattugiata), la farina setacciata e continuate aggiungendo poco per volta gli albumi a temperatura ambiente, fino a completa amalgama.
  5. Preriscaldate il forno a 200° C.
  6. Ora mettete l’impasto ottenuto in una sac à poche con una bocchetta del diametro di 5-6 mm e formate con essi dei bastoncini lunghi circa 5-6 cm e larghi circa 1 cm su una teglia da forno antiaderente o coperta di carta forno. Abbiate cura di lasciare qualche centimetro tra un bastoncino e l’altro, poiché l'impasto si allarga molto in cottura, prendendo la forma larga e sottile propria della lingua di gatto.
  7. Infornare in forno già caldo per circa 7-8 minuti, o finché i bordi del biscotto non cominceranno a essere dorati. Una volta sfornate, le lingue di gatto andranno staccate subito dalla teglia con l’aiuto di una spatola (se le lasciate sulla teglia, saranno poi difficili da staccare senza rompere il biscotto, che è assai fragile) e lasciate raffreddare. I biscotti si conservano fragranti a lungo in una scatola di latta con il coperchio.
  8. Quando sono ancora calde, le lingue di gatto sono molto malleabili, quindi possono essere lavorate per dargli forme diverse (ad esempio a spirale).

 Spero che questo accostamento soddisfi non solo la vostra vista, ma anche il palato…

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