La tua città, ovunque tu sia

L'esperto

Dottore Stefano Rapino

Cardiologo

Poliambulatorio
 Euromed di Guidonia

Viale Roma, 192

T: 0774. 300401

Ti prendi cura del tuo cuore?

Cos’è l’aterosclerosi

12 / 12 / 2018

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Guidonia – Arriva l’ordinanza anche per il territorio della Città dell’Aria

Infarto del Miocardio e Ictus

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L’aterosclerosi avanza in silenzio

Guidonia – Arriva l’ordinanza anche per il territorio della Città dell’Aria

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Ai fattori di rischio non modificabili, si aggiunge la lista dei fattori che possono essere modificati seguendo un corretto stile di vita.

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Le ricette dello chef del Sa Tanca

Piatto tipico sardo: Malloreddus alla Campidanese

I Malloreddus sono i tradizionali “gnocchetti sardi”, una pasta secca acquistabile nei supermercati più forniti. Lo chef Carlo del ristorante Sa Tanca ci ha svelato la ricetta del sugo sardo per eccellenza per prepararli secondo la tradizione

Ingredienti x 2 persone

170 gr di gnocchetti x 2 persone
Sedano cipolla e carote q.b. per il soffritto
300 gr di salciccia con finocchiella (salciccia sarda)
2 buste di zafferano
200 ml di vino rosso
400 gr di pomodori pelati
Marinare la salciccia per 20 minuti con 2 buste di zafferano e 200 ml di vino rosso

Procedimento

In una padella scaldare l’olio e preparare il soffritto con cipolla carote e sedano. Aggiungere la salciccia marinata e far cuocere a fuoco basso per 40 minuti bagnando di tanto in tanto con il vino rosso.
Aggiungere i pomodori pelati e attendere altri 40- 50 minuti.
Scolare la pasta e mantecare nel sugo aggiungendo scaglie di pecorino sardo.
Lo chef consiglia: possibilmente usare pistilli di zafferano e non lo zafferano in polvere. aggiungere un po’ di finocchiella anche nel soffritto per dare una nota in più di sapore.

Leggi la Ricetta Completa