Questa ricetta proviene dall’Isola di Ustica sicuramente una tra le isole più belle del sud Italia.
Ingredienti
-1 cernia bianca da 1 kg
-100 gr di olive verdi
-2 limoni
-1 cipolla
-1 carota
-1 gambo di sedano
-1 foglia di alloro
-un po’ di prezzemolo
-1 rametto di rosmarino
-un po’ di origano
-1 bicchiere di olio extravergine d’oliva
-pepe nero in grani
Iniziate lessando la cernia in acqua calda con la carota, cipolla, sedano, rosmarino, alloro, e alcuni rametti di prezzemolo, qualche grano di pepe e un po’ di sale. Appena cotta, scolatela e lasciatela raffreddare.
Pulite la cernia adesso. Togliete la testa, le lische e la pelle e tagliatela a filetti da mettere in un piatto da portata. A parte in una ciotola lavorate con la frusta l’olio, il succo di 1 limone, l’origano, aggiustando di sale e pepe. Cospargete la cernia con il rimanente prezzemolo tritato e conditela con il succo preparato. Decorate il piatto con le olive e fettine di limone e servite.
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