Posted by clara on Apr - 4 - 2012 under Verdure

I Pack Choi che ritenete necessari per il vostro contorno
Olio evo
Uno spicchio d’aglio vestito schiacciato
Cuisine: Cooking time: 15 mins Serving: 2-4... people


Il Pak Choi, detto anche cavolo-sedano o cavol- rapa (niente a che vedere col cavolo-rapa nostrano o con il cavolo cinese), è una verduta di origine cinese che si comincia a coltivare anche in Italia.  Io l’ho visto per la prima volta in un supermercato romano, l’ho acquistato e cucinato, e nonostante sappia di cavolo mi ha stupito per il suo sapore delicato e per il fatto che cuocendolo non emana in casa il caratteristico odore.



Se non vi piaccione le coste tagliatele  a julienne e lasciate  le foglie intere, lavate e sgocciolato il tutto.

In una padella capace far  imbiondire l’aglio nell’olio, aggiungere le verdure a crudo,  un poco d’acqua e il sale, aggiungendo ancora acqua man mano fino a cottura. Verso la fine aggiungere il peperoncino.

Semplici, insoliti e delicati. Da provare assolutamente se vi capiterà di vederli in vendita…




Meal: Food type:

78 Responses so far.

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