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Polpettine d'agnello in vellutata di carciofi e chips di pecorino.

INGREDIENTI 6 porzioni

Agnello 300 g, polpa
Pane 150 g, in cassetta
Latte 50 ml
Uova 1
Prezzemolo 50 g
Menta 50 g, fresca
Aglio 4 spicchi
Pecorino 150 g
Carciofi 6
Scalogno 1
Patate 2
Brodo 1 l, vegetale
Olio Extravergine di Oliva
Sale
Pepe
Olio Extravergine di Oliva 50 g
Timo 10 g
Maggiorana 10 g
Rosmarino 10 g
Limoni 1/2, scorza di limone non trattato

Preparazione
Per la vellutata di carciofi
Lavate e mondate i carciofi, eliminando le foglie esterne e la barba centrale.

Affettateli sottilmente e fate lo stesso con le patate, anch’esse lavate e mondate. Rosolate i carciofi con lo scalogno tritato in poco olio, coprite con il brodo vegetale e cuocete
per 40 minuti. Frullate il composto in un mixer e regolate di sale e pepe.

Preparate l’olio alle erbe: condizionate sottovuoto l’olio, il timo, la maggiorana e il rosmarino.

Cuocete in un bagno termostatato a 52 °C per 40 minuti. Abbattete a 4 °C, aprite il sacchetto e aggiungete la scorza di limone grattugiata. Trasferite il tutto
in un contenitore scuro e lasciate per una notte in infusione.

La mattina seguente filtrate l’olio. Preparate le polpette d’agnello amalgamando la carne con il latte, il pane in cassetta, l’uovo, la menta e il prezzemolo tritati, sale e pepe. Formate delle polpettine e cuocetele in forno con l’aglio in camicia e qualche rametto di timo a 180 °C per 15 minuti.

Preparate le chips di pecorino
Mettete sul fuoco, in una padella antiaderente, il formaggio grattugiato, creando un cerchio con l’aiuto di un coppapasta rotondo del diametro di 6 centimetri. Cuocete fino a far dorare il pecorino, ma senza raggiungere temperature troppo elevate. Staccate le chips aiutandovi con una paletta e lavoratele mentre sono ancora calde per dar loro la forma che preferite.

Servite la vellutata e le polpettine; finite con l’olio aromatizzato alle erbe e le chips di pecorino.

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