Gamberoni e patate grattugiate

Ricetta per gli amanti di gamberoni! Portata semplice, veloce e con effetto sorprendente! Ricordiamoci però che la qualità degli ingredienti è fondamentale. Quindi consiglio di comprare dei gamberoni interi, anche surgelati ma di qualità. Per questa ricetta io ho trovato, nel reparto, surgelati, dei gamberoni rossi atlantici. Non li avevo mai provati e devo dire che sono molto buoni, succosi, carnosi e con questo tipo di cottura non sono diventati gommosi, hanno anche trattenuto tutti i succhi. Altri gamberoni di qualità sono quelli argentini. In cucinadicasa prepariamo questa ricetta una volta ogni tanto con degli ottimi ingredienti di base!

Ingredienti per 2 persone:

  • 500g di gamberoni interi
  • 2 patate grosse
  • una manciata di prezzemolo tritato finemente
  • q.b. di olio, sale e pepe
  • Qualche rametto di rosmarino
  • 2 spicchi di aglio

Procedimento:

Prima di tutto preriscaldare il forno con funzione grill a 250°c.

Pulire i gamberoni togliendo il guscio della coda e l’intestino che si trova sul dorso. Per togliere l’intestino e sufficiente tagliare con un coltello il dorso della coda del gamberone e sfilare con le dita il filo rosso che si trova all’intero. Nel frattempo che il forno raggiunga la temperatura, ricoprire una teglia con della carta da forno e appoggiare i rametti di rosmarino sui quali adageremo i gamberoni. Successivamente preparare il condimento mescolando abbondate olio, prezzemolo tritato finemente, sale e pepe. Una volta pronto spennellare una parte del condimento sui gamberoni.

Dopodiché pelare e lavare le patate, grattugiarle con la grattugia dal lato riservato alle verdure. A questo punto unire e amalgamare le patate grattugiate al condimento di olio e prezzemolo. Infine coprire con un strato fine di patate solo le code di gamberoni, le teste devono rimane scoperte. Finire con del pepe e del sale.

Nella teglia aggiungere due spicchi di aglio schiacciati, solo per fare sentire il loro aroma. Infornare nella parte alta del forno, quindi vicino alla resistenza per circa 10 minuti, facendo attenzione che la carta da forno non tocchi la resistenza e che le patate non si brucino. Eventualmente abbassare la temperatura del forno a 200°.

Nel caso in cui le patate dovessero avanzare potreste fare dei buonissimi Rosti, aggiungendo del formaggio grattugiato per dargli maggior sapore.

Possiamo sicuramente dire che è un piatto da ristorante di alto livello!

BUONA CUCINADICASA !

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