venerdì 17 agosto 2012

Alici al pomodoro

Oggi vi propongo una ricetta superveloce che appartiene alla tradizione marinara del Lazio. La ricetta è tratta dal mio libro "La cucina romana di mare" e spero che vi piaccia visto che è una ricetta fresca, veloce e semplicissima nella sua preparazione

Ingredienti per 4 persone
1 kg di alici
1/2 bicchiere d'olio
2 spicchi d'aglio
4 pomodori a fiaschetta
Pulite le alici, togliendo la testa, la lisca centrale, le squame e le interiora.Lavatele e disponetele in un tegame; copritele con acqua fredda e aggiungete l'olio, gli spicchi d'aglio tagliati a fettine, i pomodori, il prezzemolo.
Salate e fate cuocere a fuoco moderato per circa 10 minuti

9 commenti:

  1. Ciao Roberta, mi piacciono tantissimo le alici, sono economiche e se ben cucinate fanno la loro figura in tavola!
    Non mi ero accorta che fossi tu l'autrice dei libri, quello sulla Cucina Romana ce l'ho già da tanto tempo, l'altro sarà il mio prossimo acquisto!
    Intanto mi segno questa bella ricettina!
    Buon fine settimana.

  2. Grazie mille alessia. Spero che il libro che hai gia' ti sia piaciuto e mi auguro tanto che il prossimo non ti deluda. Un grosso abbraccio

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