Rimedi per un’improvvisa voglia di mare: cozze gratinate “alla poverella”

Ci sono dei giorni in cui tutto ciò che desidero è l’estate, il sole, il mare e un po’ di caldo (non troppo, per carità).

Sarà che non mi alletta l’idea di avere di fronte a me una 4-5 giorni di pioggia a catinelle, una settimana di bicicletta abbandonata in un angolo, di semi-clausura (casa-lavoro-lavoro-casa), di giri con il cane sotto la pioggia e di lotte con lei che si ribella all’asciugamano con uno spirito assai lontano da quello di Gandhi.

E così, per sognare di un’estate ancora lontana, mi concedo una fuga al mare con la fantasia, con la suggestione data da queste cozze gratinate “alla poverella, cioè con pochissimi e poverissimi ingredienti, per un finger food al profumo di mare pronto in un baleno.

Cozze gratinate collage blog

Cozze gratinate "alla poverella"

Di Pubblicata:

  • Resa: 4 Persone servite
  • Preparazione: 15 minuti
  • Cottura: 10 minuti
  • Pronta In: 45 minuti

Ingredienti

Istruzioni

  1. Per prima cosa pulite a fondo le cozze: lavatele, strofinatele con una paglietta e cercate di eliminare le incrostazioni quanto più possibile.
  2. Lavate, mondate e tritate abbondante prezzemolo.
  3. In una pentola alta, fate scaldare un filo d'olio, quindi fate soffriggere lo spicchio d'aglio e un cucchiaio di prezzemolo tritate. Quindi aggiungete le cozze, sfumate con il vinco bianco (se gradito), coprite con un coperchio e fate cuocere fra i 5 e i 10 minuti, rimestando di quando in quando; potete interrompere la cottura quando le cozze si saranno aperte.
  4. Togliete le cozze dal liquido di cottura, tenendo da parte quest'ultimo, e lasciate intiepidire.
  5. Quando le cozze saranno maneggiabili, staccate metà del guscio e, a mano a mano, adagiate le cozze su una teglia coperta di carta da forno.
  6. In una terrina, fate un impasto con pangrattato, olio extra-vergine di oliva, prezzemolo tritato, (aglio tritato se gradito) e peperoncino, e allungate con un po' di liquido di cottura delle cozze, fino a quando avrete un composto sbricioloso, ma malleabile. Io non ho aggiunto sale, proprio perché ho utilizzato il liquido delle cozze.
  7. Pre-riscaldate il forno a 200°C
  8. Mettete l'impasto ottenuto su ogni cozza creando una sorta di tappo, quindi irrorate con olio extra-vergine di oliva.
  9. Infornate in forno già caldo per 10-12 minuti, o fino a doratura.

Cozze gratinate blog

59 pensieri su “Rimedi per un’improvvisa voglia di mare: cozze gratinate “alla poverella”

  1. Alla poverella? Beh allora chiamami pure mendicante, ma potrei mangiarmene una caterba!!!!
    Buona giornata…ovviamente di pioggia!!!

  2. ma allora mia mamma è poverella da una vita!!!! . ))) lei le fa sempre così, e se posso essere sincera a me insieme al sauté di cozze è la maniera in cui piacciono di più! ecco, ora m’ è anche venuta voglia diandarmele a comprare…..se le trovo oggi………….

    1. E allora, ‘ste cozze le abbiamo trovate o no?
      Anche mia mamma le fa spessissimo così, in alternativa al ripieno più ricco (con l’uovo), e io le adoro.
      Ma al primo posto ci sono sempre le cozze alla marinara, semplici ed efficaci! Anche l’impepata non disdegno, eh..
      Ma cosa disdegno io, poi?!

      Buona serata

      Giulia

  3. Dai che vedendo queste cozze un po’ d’aria d’estate si sente!!! Fantastiche nella loro semplicità!
    Bacioni

    1. Anche io le adoro proprio per la loro semplicità, e devo dire che riescono sempre a mettermi il buonumore e a trasmettermi la sensazione che l’estate sia più vicina..

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