Come fare le pennette alla vodka

Come fare le pennette alla vodka

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penne-alla-vodkaLa cucina Italiana è da sempre tra le più buone del mondo, lo affermano i viaggiatori quando capitano per qualche giorno nel nostro bel paese, lo testimoniano gli Chef internazionali quando riprendono le nostre ricette e le tramandano all’estero: la nostra arte culinaria è tra le migliori al mondo.

La base di ogni buona ricetta in cucina è la passione e la dedizione con la quale si decide di preparare un piatto per le persone a noi care. Uno dei segni d’amore più affettuosi che ci siano è proprio rappresentato dall’atto della preparazione del pranzo o della cena.
La condivisione del pasto è un momento di grande importanza, la famiglia si riunisce per raccontarsi ciò che è accaduto durante la giornata; come farlo al meglio se non preparando un piatto davvero succulento?

Scopriamo oggi la ricetta delle pennette alla vodka, cosa ci vuole per prepararle e come
farle.
Optiamo per questa ricetta poiché è tornata molto in voga in questi anni. In quanto alle origini della preparazione si racconta infatti che fosse un piatto di dubbia provenienza, ma che noi Italiani abbiamo saputo sfruttare molto bene.

Pennette alla vodka ricetta classica

 

Cosa dobbiamo avere per preparare le pennette alla vodka:

  1. Le penne – la quantità si decide in base a quante persone siete quindi è a libera scelta
  2. 100 gr di pancetta affumicata
  3. 200 gr di pomodori freschi e pelati, sarebbe meglio quelli San Marzano DOP
  4. 1 cipolla
  5. mezzo bicchiere di vodka bianca classica
  6. 200 ml di panna liquida da cucina
  7. olio d’oliva
  8. sale
  9. parmigiano grattugiato
  10. peperoncino e prezzemolo

Assicuratevi che non manchi nulla, il segreto di una buona riuscita di un piatto sta nell’ordine e nella precisione della vostra cucina oltre che nell’attenzione alle giuste dosi.
Cucinare è un’arte, bisogna saper ascoltare i profumi e comprendere senza troppe regole matematiche cosa manca.
Le quantità esatte lasciateli per i dolci, quelli richiedono un’attenzione spasmodica per i numeri, ovvero la ricetta nel caso della preparazione di un piatto dolce va seguita passo per passo.

Come fare le penne alla vodka

Vi servirà una padella nella quale far rosolare la cipolla, il peperoncino e il prezzemolo finemente tritati. Mi raccomando, a fuoco moderato!
In seguito aggiungete la pancetta, che dovrà essere tagliata a cubetti; nei supermercati la vendono già predisposta per essere cucinata, ma sarebbe meglio acquistare quella non in busta.
Ora un passaggio che vi farà sentire veri cuochi sarà quello di aggiungere la vodka, facendola però sfumare adeguatamente. Solitamente chi cucina ama giostrarsi con una buona dose di inventiva: la cucina è come un’opera d’arte ma sempre in fase di creazione. La differenza è che il frutto del vostro lavoro può essere gustato.

Dopo aver fatto sfumare adeguatamente la vodka, aggiungete i pomodori che devono essere profumati, freschi e già tagliati ma soprattutto devono essere privati dei semi.
Coprite la vostra padella e attendete 15 minuti che i gli ingredienti si siano perfettamente amalgamati, dovete sentire un buon profumo e perdervi in quell’odore.

Per preparare delle buone pennette alla vodka è necessario aggiungere un cucchiaino di panna liquida da cucina, non esagerate poiché la panna va usata con moderazione in cucina o tutti gli altri sapori verranno offuscati.

Ci siete, ora tutti gli ingredienti sono uniti in un unico piatto di passione fatto di ingredienti sconosciuti fra loro; non dovete fare altro che far riposare la vostra opera d’arte culinaria e attendere che avvenga il matrimonio vincente tra il sugo e la pasta.

Raccomandazioni per un’ottima pasta alla vodka:

Le pennette sceglietele rigate, il sugo verrà attratto dalla pasta come una calamita
Conservate un pò dell’acqua della cottura della pasta, poiché vi potrebbe servire se il sugo è troppo denso
Potete sostituire la pancetta con il salmone, se i vostri ospiti non amano i condimenti troppo grassi.
Quando state mescolando le pennette con il sugo aggiungete il parmigiano e fatelo amalgamare bene con il resto, deve filare non si deve sciogliere.

Servite il vostro piatto con un pizzico di prezzemolo sopra, e avrete fatto la vostra grande figura da cuochi!

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