{"id":15466,"date":"2016-09-01T00:00:00","date_gmt":"2016-08-31T22:00:00","guid":{"rendered":"https:\/\/www.tauroessiccatori.com\/2016\/09\/01\/delizie-soffiate-il-cavallo-di-battaglia-dello-chef-corelli\/"},"modified":"2022-08-08T12:13:08","modified_gmt":"2022-08-08T10:13:08","slug":"delizie-soffiate-il-cavallo-di-battaglia-dello-chef-corelli","status":"publish","type":"post","link":"https:\/\/stor51.tauroessiccatori.com\/en\/2016\/09\/01\/delicacies-blown-the-battle-horse-of-chef-corelli\/","title":{"rendered":"Puffed delights, Chef Corelli's workhorse"},"content":{"rendered":"
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Put a BIOSEC under the Tree. DISCOVER HERE<\/a> Christmas promotions!<\/b><\/div>\r\n<\/div>
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Black Friday discounts are here! \u00a0 Click not to miss them \u2192 <\/a>\r\n<\/b><\/div>\r\n<\/div><\/div>

We are talking about foods that thanks to a prolonged cooking<\/strong> (as opposed to normal), are then cut into sheets with a rolling pin<\/strong>, dried<\/strong>broken into small pieces and saut\u00e9ed in hot oil<\/strong>. Strange but highly appetising process.<\/p>\n

Puffed pork chips
\nIngredients<\/b>
\n50 g pork rind
\nProcedure<\/b>
\nBake or steam the pork rind for at least 8 hours and let it dry at a temperature of 35\u00b0C for 2 days or until completely dry. Saut\u00e9 in a hot frying pan with a drizzle of oil.<\/p>\n

Puffed potato chips<\/b>
\nIngredients<\/b>
\n50 g potatoes
\nProcedure<\/b>
\nBake 50 g of potatoes in a steam oven for at least 8 hours and mash the resulting mash between two sheets of baking paper until you obtain a thin layer to be dried at a temperature of 35\u00b0C for two days. Break up the potato chunks and fry them in a frying pan with hot oil until puffed.<\/p>\n

Puffed dough<\/b> (this one won't be crispy but still surprising)
\nIngredients<\/b>
\n50 g pasta (like maniche, mezze maniche or rigatoni)
\n1 l water
\nProcedure<\/b>
\nCook the pasta for 50 minutes. Drain and dry completely in a dryer. Fry the pasta in plenty of extra-virgin olive oil to a crisp.<\/p>\n

Recipe of Igles Corelli
\nwww.iglescorelli.it<\/i><\/p>","protected":false},"excerpt":{"rendered":"

Metti un BIOSEC sotto l’Albero. SCOPRI QUI le promozioni di Natale! Gli sconti Black Friday sono qui! \u00a0 Clicca\u00a0per\u00a0non perderli \u2192 Stiamo parlando di alimenti che grazie ad una cottura prolungata (rispetto a quella normale), vengono poi ridotti in sfoglia con un mattarello, essiccati, rotti in piccoli pezzi e saltati in pentola con olio bollente. […]<\/p>","protected":false},"author":1,"featured_media":165111,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[315,313],"class_list":["post-15466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria","tag-chef","tag-ricette"],"acf":[],"yoast_head":"\nDelizie soffiate, il cavallo di battaglia dello chef Corelli - Tauro Essiccatori<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Delizie soffiate, il cavallo di battaglia dello chef Corelli - Tauro Essiccatori\" \/>\n<meta property=\"og:description\" content=\"Metti un BIOSEC sotto l'Albero. SCOPRI QUI le promozioni di Natale! Gli sconti Black Friday sono qui! \u00a0 Clicca\u00a0per\u00a0non perderli \u2192 Stiamo parlando di alimenti che grazie ad una cottura prolungata (rispetto a quella normale), vengono poi ridotti in sfoglia con un mattarello, essiccati, rotti in piccoli pezzi e saltati in pentola con olio bollente. 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SCOPRI QUI le promozioni di Natale! Gli sconti Black Friday sono qui! \u00a0 Clicca\u00a0per\u00a0non perderli \u2192 Stiamo parlando di alimenti che grazie ad una cottura prolungata (rispetto a quella normale), vengono poi ridotti in sfoglia con un mattarello, essiccati, rotti in piccoli pezzi e saltati in pentola con olio bollente. 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