Adesso arriva pure il cenone low cost
Roma, 30 dic. (Adnkronos) - Cenone low cost? Sì, grazie. In tempi di ristrettezze e di tredicesime 'magre', basta un budget compreso tra i 10 e i 25 euro a persona per portare a tavola una cena di San Silvestro degna di questo nome, che sia vegetariana, di pesce o carne. A confermarlo Heinz Beck, chef pluridecorato del ristorante tre stelle Michelin 'La pergola Cavalieri Hilton', Nazareno Menghini, dal 2001 alla guida di 'Le Jardin du Russie', ristorante dello storico albergo romano, Agostino Petrosino, 'maestro' dei fornelli dell'Hotel St George, e Piergiorgio Iannelli, chef dell'Hotel Andreola di Milano, quattro grandi cuochi che hanno proposto all'Adnkronos i loro suggerimenti per un menù alla portata di chi non vuole o non può spendere troppo ma non ha intenzione di rinunciare alla tradizione.Certo, i prezzi cambiano a seconda che si preferisca pesce, carne o vegetariano. Ma su una regola generale sono tutti d'accordo: per preparare il cenone spendendo poco senza rinunciare al gusto occorre scegliere ingredienti di stagione e numero giusto di portate. Heinz Beck, mantenendosi sulla cifra di circa 12 euro a persona, ipotizza per 4 persone un menù fatto di tre portate, vino, dolce e spumante. Per iniziare, lo chef tedesco suggerisce "una terrina di melanzana e peperoni''. Poi, ''pasta broccoli e vongole; un falso filetto di manzo affogato in vino Barolo con della purea di patate affumicate con the al gelsomino". Il tutto innaffiato da un "Tarquinia rosso della cantina Castello di Torre in Pietra o Fontana Candida bianco". Per finire, il cuoco consiglia "mousse di cachi da accompagnare con uno spumante Ferrari".Lo chef dell'Hotel de Russie Nazareno Menghini consiglia innanzitutto di usare un po' di furbizia: fare la spesa per tempo e utilizzare il vino locale, che si abbina anche meglio ai piatti tipici di ogni regione. In questo modo, spendendo tra i 10 e i 20 euro a persona si può servire un cenone di tre portate con dessert. Per iniziare, Menghini suggerisce "una bella crema di cavolfiore con baccalà fritto per antipasto; come primo un risotto con radicchio condito con del vino rosso; un bel coniglio con lenticchie e tartufo nero, e per dessert panettone con crema inglese, o salsa al cioccolato oppure al peperoncino".Ma come rinunciare al brindisi di fine anno? "Si va sullo spumante italiano senza andare sui grandi nomi - aggiunge Menghini - Un ottimo prosecco è perfetto per brindare". E, per godersi la cena, il cuoco ricorda agli italiani che "queste feste devono dare il senso dello stare in compagnia e regalare momenti di relax: il momento di portare a tavola il cenone non deve essere uno stress ma una gioia".Secondo Agostino Petrosino, lo chef de 'I Sofa' di via Giulia', il ristorante del St George, un menù per due persone, composto da tre portate a base di pesce, vino escluso, può venire a costare intorno ai 25 euro. Il cuoco propone in questo caso "per iniziare uno sformatino di pesce bandiera su una zuppa di lenticchie, che sono augurali''. Per il primo suggerisce ''uno spaghetto con lumaconi o meglio ancora paccheri farciti con baccalà su una vellutata di ricotta. E, per finire, coniglio farcito di zampone". Inclusi nel prezzo, "il panettone e una bottiglia di prosecco Valdobbiadene oppure un Moscato". Per chi non riesce a rinunciare al vino con le portate principali, lo chef consiglia "un Merlot di Casale del Giglio". In questo caso il prezzo però arriva a quota 30 euro.Il costo scende se si è disposti a optare per il vegetariano. Con tre portate, vino escluso, secondo Petrosino si può fare economia spendendo circa 10 euro a persona. Per cominciare, il cuoco suggerisce come antipasto "una frittella di grano con una salsa di cavolfiore. Come primo un risotto con zucca e melograno, quest'ultimo frutto augurale; per il secondo poi si può pensare a una millefoglie di verdure all'arancio con una zuppetta di cannellini o lenticchie e maggiorana; e per finire, un panettone con prosecco Valdobbiadene". Menù compresi tra i 10 e i 20 euro, con variante carne, pesce o vegetariano, sono le proposte di Piergiorgio Iannelli, chef dell'Hotel Andreola di Milano. Si parte dal cenone a base vegetariana, costo 10 euro a persona: il cuoco consiglia, per iniziare, "un rotolo di verdure in salsa di zafferano e carote; come primo tagliolini con caponatina di verdure profumate al basilico e maggiorana; per secondo tortino di melanzane su crema di funghi porcini; e per finire torta alle carote in salsa di vaniglia e mandarino". Per accompagnare la cena, il vino consigliato da Iannelli è "un Frascati", mentre per il brindisi di mezzanotte il cuoco consiglia "spumante Carpene' Malvolti".Per chi invece preferisce un menù di carne, con circa 15 euro si può preparare un cenone fatto di tre portate, vino, dessert e spumante. Si inizia con "prosciutto di parma su un letto di soncino con scaglie di grano, melone invernale e aceto balsamico - spiega lo chef - si prosegue con risotto ai carciofi, bietole e bacon affumicato. Come secondo un cuscino di vitella in salsa al carry". La cena può essere accompagnata da "vino Montepulciano - prosegue il cuoco - e come dolce un tortino al cioccolato caldo; per brindare uno spumante Gavi".Il prezzo del cenone sale se invece si vuole servire un menù di pesce: in questo caso, secondo Iannelli, è necessario un budget di almeno 20 euro. Mettendo in preventivo questa cifra, il cuoco consiglia: "Turbante di sogliola e gamberi su crema di broccoli; ravioli di ricotta e basilico in salsa di crema di salmone, pomodorini e maggiorana; filetto di branzino in crosta di patate su un letto di lenticchie in salsa di fumetto all'olio extravergine di oliva". E, come dessert, "creme brulé su vischio di cioccolato e frutti di bosco". Quanto al vino, si può scegliere ''uno Chardonnai o Sauvignon blanc e lo spumante Ferrari brut".
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