Piatti famosi della cucina britannica

In molti credono che la gastronomia britannica ruoti attorno principalmente a tre elementi: Fish and Chips, e birra.

Per carità, sarebbe esagerato definirla come una cucina raffinata ed apprezzata in tutto il mondo, però credo sia sempre affascinante analizzare una cultura culinaria – in particolare quando è così lontana da quella nostrana – ma per farlo è necessario prima conoscere i punti fermi di suddetta gastronomia.

Spoiler alert: non aspettatevi risotti o piatti a base di spaghetti. La cucina Made in UK è molto diversa dalla nostra, dove le proteine giocano un ruolo molto più importante rispetto ai carboidrati e dove fin dalla colazione la parola “abbondanza” è diffusa in tutti i piatti. 

Pertanto di seguito troverete 14 piatti tipici della cucina anglo-sassone, dalla colazione ai dolci, passando per i piatti unici ed i contorni.

ENGLISH BREAKFAST

Impossibile non iniziare da lei, anche perché rappresenta il primo pasto nella giornata di una persona inglese – spero però non tutti i giorni…

La colazione, in Inghilterra ma un po’ in tutto il Regno Unito, è molto lontana da quella classica al bar in Italia con cornetto e caffè o cappuccino. In un piatto che definirei “opulento” possiamo trovare: pomodori cotti in forno, uovo fritto (in stile “occhio di bue”), salsicce inglesi, bacon, funghi fritti, fagioli, pane tostato e black pudding, un salame tipico della regione (pare sia la Scozia a vantarne la ricetta originale) che potremmo definire una specie di sanguinaccio. Come bevande, la scelta ricade su , caffè o succo d’arancia.

Una cosa è certa: una volta fatta colazione con questo piatto unico, difficilmente avrete molta fame a pranzo.

HAGGIS

Se l’English Breakfast è il simbolo culinario per l’Inghilterra, lo stesso si può dire per l’Haggis quando si parla della Scozia. Sono fermamente convinto che non sia un piatto adatto a tutti, soprattutto per quelle persone un po’ più sensibili all’origine degli ingredienti, ma per gli scozzesi questa è una vera e propria delicatessen.

Parliamo di un pudding molto saporito che combina la carne con la farina d’avena, le cipolle e le spezie – oltre al sale. La principale particolarità dell’haggis – e l’elemento che tiene alla larga molte persone – è il fatto che venga tradizionalmente cucinato nello stomaco di pecora, che rappresenta un metodo storico di conservazione della carne, ma oggi per venire incontro alle necessità del mercato è facile trovare molto Haggis cucinato nel budello artificiale. La tradizione poi vuole che venga servito con “neeps and tatties“, ovvero patate e rape bianche.

SCOTCH EGGS

Restiamo in Scozia per parlare di un qualcosa che io, lo ammetto, adoro: le “uova scozzesi“, o per meglio dire le “Scotch Eggs”.

Come antipasto, finger food abbondante, per il picnic, servite al pub: insomma, le Scotch Eggs sono delle specialità scozzesi amate da molti nel Regno Unito e sono, di fatto, delle polpette di salsiccia impanate che contengono al loro interno un uovo.

Posso assicurare che, per quanto siano “banali”, non è una vera e propria passeggiata farle dato che comunque l’uovo deve restare integro e, date le sue dimensioni, la farcia con cui creare l’involucro deve essere grande abbastanza per inglobare l’uovo e omogenea abbastanza per coprirlo tutto e reggere la cottura nell’olio di semi.

 

CORNISH PASTY

Questo forse non è molto conosciuto come piatto, ma è un pasticcio tipico dell’Inghilterra, soprattutto della Cornovaglia

Da tempo i “pasty” (letteralmente “fagottini“) rappresentano un popolare cibo da strada, diventati famosi grazie ai lavoratori più umili come i contadini, i minatori ed i pescatori, i quali avevano bisogno di un pasto sostanzioso per rifocillarsi. In favore di questi fagottini gioca anche la semplicità dato che le mogli (soprattutto dei minatori) li preparavano con il bordo più spesso e arricciato per permettere agli uomini di mangiare in maniera sicura, evitando quindi contaminazioni.

In seguito veniva riscaldati con una candela accesa sotto un secchio di latta e venivano mangiati con le mani. Sono diversi ripieni e possono contenere manzo, carne di cervo, agnello ma anche anguille, il tutto arricchito con frutta e salsa gravy. 

Se poi volete scoprire la ricetta originale e tradizionale, vi lascio alle indicazioni della Cornish Pasty Association.

FISH AND CHIPS

C’è qualcosa da aggiungere su questo piatto conosciuto in tutto il mondo?

Pesce in pastella fritto e servito con patate fritte e “mushy peas” (piselli schiacciati), uno street food introdotto dai rifugiati ebrei in arrivo dalla Penisola Iberica – pare già nel 1860.

SHEPHERD’S PIE

Proseguiamo con un altro classico della cucina anglosassone. La Shepherd’s Pie è un pasticcio di carne e patate che si prepara solitamente con carne di agnello o di manzo (anche se nel secondo caso prende il nome di Cottage Pie) e viene condita con pomodoro e la ormai celebre salsa Worcestershire, ricoperta poi da uno spesso strato di purea di patate: la cottura viene portata avanti in forno.

Come molti altri piatti, pare che questo sia un’invenzione nata per fungere da recupero di avanzi. Pare infatti che siano state le massaie contadine ad ideare la ricetta per recuperare gli avanzi del roast beef della domenica.

Si prepara partendo da classico un soffritto di sedano, carote e cipolle, in cui viene fatta cuocere la carne, spesso accompagnata dai piselli ed arricchita con brodo di carne, concentrato di pomodoro e salsa Worcestershire, quest’ultima inventata nel 1837 dai chimici John Wheeley Lea e William Perrins a base di aglio, cipolle, scalogno, acciughe sotto sale ed erbe aromatiche da far invecchiare per tre anni in botti di legno. La salsa in alcuni casi viene arricchita con ingredienti agrodolci come chiodi di garofano, aceto di malto, tamarindo, peperoncino e melassa di canna da zucchero.

YORKSHIRE PUDDING

Scommetto che i fan di Masterchef Italia hanno già visto questa preparazione! Parliamo dello Yorkshire Pudding, tipica preparazione inglese che lo chef Giorgio Locatelli ha portato come protagonista di un test per gli aspiranti chef della decima edizione italiana.

Si tratta di una sorta di “soufflè” realizzato con una pastella composta da farina, latte e uova, fatta friggere in una teglia da muffin con olio di semi bollente al fine di “gonfiare” il composto e per fargli venire la sua caratteristica cavità, al cui interno si aggiungerà la salsa gravy di accompagnamento.

TOAD IN THE HOLE

C’è un motivo se questo piatto l’ho elencato subito dopo lo Yorkshire Pudding ed il motivo è semplice: esso è l’involucro in cui vengono cotte le salsicce, ovvero il “Toad in the Hole” – letteralmente “rospo nel buco“. Il tutto viene poi accompagnato da un sugo di cipolle e verdure.

Questo secondo piatto inglese, a livello di popolarità nel suo Paese d’origine, potrebbe essere paragonato quasi con la nostra lasagna (anche se lei, per fortuna, non ha rivali in tutto il mondo).

SUNDAY ROAST

Anche nel Regno Unito la domenica è l’occasione per ritrovarsi, per passare del tempo in famiglia e per gustare insieme un piatto da grandi occasioni. Proprio questo è il significato che si cela dietro il Sunday Roast, un rituale che nasce verso la fine del Quattrocento durante il regno di Enrico VII, periodo in cui il consumo abbondante di carne era abitudine comune tra i reali.

Furono le guardie dei nobili (note come “beefeaters“) ad iniziare la tradizione del roast beef della domenica, cuocendo la carne (generalmente filetto o spalla) la mattina prima di andare a messa; il tempo di tornare a casa e la carne era perfettamente cotta. Anche se oggi va detto che al posto del roast beef in molti usano il pollo arrosto – come il Cornish Game Hen, il “Combattente Indiano“, una razza di pollo tipica della Cornovaglia.  

Ad accompagnare il tutto si trovano verdure arrostite,  patate al forno o in purea, piselli, broccoli, cavolfiori e pigs in blanket, (“maiali nella coperta”), ovvero salsicce di maiale avvolte nel bacon, ma anche Yorkshire pudding.

BUBBLE & SQUEAK

Anche questo è probabilmente un piatto poco conosciuto al di fuori dei confini del Regno Unito.

Il Bubble and Squeak è un piatto della campagna inglese nato a causa delle necessità di non sprecare le risorse, pertanto è un piatto povero, fatto con ingredienti umili. È a base di patate, porro verza, cotte con del grasso (che cambia a seconda dei propri gusti).

STICKY TOFFEE PUDDING

Passiamo al fine pasto con un dolce tipico del mondo anglosassone, facile da trovare in Inghilterra così come in Canada, in Australia ed in Nuova Zelanda: lo Sticky Toffee Pudding.

Il “budino appiccicoso di toffee” è una tradizionale ricetta britannica realizzata con un impasto che prevede datteri frullati, melassa e la salsa toffee: se non vi piace molto il dolce, meglio restare lontano da questo dessert!

TRIFLE

Ecco un altro dolce, il “Trifle“. È un dolce al cucchiaio composto da una base di pan di Spagna tagliato a cubetti e disposto a strati con della crema pasticcera, della frutta (di bosco o fragole) e qualche ciuffo di panna montata. Può essere adatto sia a grandi che piccini dato che la bagna può essere modificata: alcolica per i grandi, analcolica (con uno sciroppo aromatizzato) per i piccoli.

VICTORIA SPONGE CAKE

In un tipico menù degustazione britannico sono certo che gli ideatori, per quanto riguarda la conclusione del pasto, paventerebbero tra i vari dolci da inserire anche la Victoria Sponge Cake, un nome legato probabilmente al fatto che la regina Victoria adorasse questa torta a lei dedicata.

La torta è composta da due strati di pasta genovese, farciti poi con panna montata e con una confettura di lamponi, e una lieve spolverata di zucchero a velo.

 

BEEF WELLINGTON

Chiudo con quello che è ormai il simbolo della cucina britannica, portato al riconoscimento nazionale da Gordon Ramsay e diventato ormai fonte di sfide e prove in moltissimi cooking shows in giro per il pianeta. Il filetto alla Wellington non è certamente un piatto adatto per chi è alle primissime armi in cucina, più che altro perché ci sono diversi passaggi che possono nascondere più di un’insidia. In più la cottura della carne deve essere impeccabile e dato che viene prima cotta in padella e poi in forno (“alla cieca” nella pasta sfoglia), un po’ di manualità e conoscenza è necessaria.

Di fatto si tratta di un filetto (spennellato con la senape) ricoperto da una pasta sfoglia al cui interno ci sarà una duxelle (una specie di pasta) di funghi e fette di prosciutto crudo, la quale verrà bagnata con un po’ di tuorlo d’uovo per darle una colorazione più dorata; il tutto accompagnato da una salsa al vino rosso.

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    Rispondi
  • 24 Febbraio 2024 in 10:40
    Permalink

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  • 26 Febbraio 2024 in 22:06
    Permalink

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  • 27 Febbraio 2024 in 15:56
    Permalink

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