{"id":15469,"date":"2016-09-01T00:00:00","date_gmt":"2016-08-31T22:00:00","guid":{"rendered":"https:\/\/www.tauroessiccatori.com\/2016\/09\/01\/sfogliola-impanata-ma-non-cotta-alle-mandorle-tonne-aceto-di-lamponi\/"},"modified":"2016-09-01T00:00:00","modified_gmt":"2016-08-31T22:00:00","slug":"sfogliola-impanata-ma-non-cotta-alle-mandorle-tonne-aceto-di-lamponi","status":"publish","type":"post","link":"https:\/\/stor51.tauroessiccatori.com\/en\/2016\/09\/01\/puff-breaded-but-not-baked-almond-tonne-vinegar-with-lampons\/","title":{"rendered":"Breaded but uncooked almonds, tuna, raspberry vinegar"},"content":{"rendered":"
\r\n
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>

A recipe for dried fish, light and elegant, both in taste and presentation. A recipe conceived and created by chef Piergiorgio Siviero.<\/p>\n

Ingredients
\n<\/strong>For sole:
\n1 sole
\n30 g peeled almonds
\n1 asparagus
\n4 chicory puntarelle
\n1\/4 head of Verona radicchio
\nwhite pepper
\nhalls
\nextra virgin olive oil<\/p>\n

500 ml raspberry vinegar
\n5 g sugar<\/p>\n

1 tub of whole raspberries<\/p>\n

For the tuna sauce:
\n100 g parsley
\n1 anchovy preserved in oil
\n10 g capers
\n300 ml of cold water
\n40 g fresh tuna
\nthe zest of half an untreated lemon
\n50 ml EVO oil<\/p>\n

Procedure<\/strong>
\nDry raspberries<\/strong> previously washed and dried at 65\u00b0C for at least 24 hours<\/strong>. Reduce the vinegar over a gentle heat, adding the sugar, until smooth but creamy.
\nFor the tuna sauce: wash and dry the parsley and keep the stalks aside. In a saucepan, bring the salted water to the boil, put the tuna in and immediately turn off the heat. Leave it in the water for a minimum of 5 minutes, then remove and dry it. Blend all the components except the oil. When the mixture is smooth, whisk in the oil like a mayonnaise. Adjust the salt and pepper.
\nWash and gut the sole<\/strong>then fillet it and remove the skin. Salt and pepper the four fillets<\/strong> cut out, flatten them between two sheets of baking paper with the help of a meat tenderizer, then dry them at 55\u00b0C for one hour<\/strong>. Prepare the 'salads' and thinly sliced asparagus, season with oil, salt and pepper. Withdraw the sole sheet, sprinkle only one side with thin almond slivers. Incorporate the salads and roll the puff pastry. Serve with tuna sauce, vinegar reduction and dried raspberries.<\/p>\n

Recipe by chef Piergiorgio Siviero<\/em><\/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 Una ricetta di pesce essiccato, leggera ed elegante, sia nel gusto che nella presentazione. Ricetta ideata e realizzata dallo chef Piergiorgio Siviero. Ingredienti Per la sogliola: 1 sogliola 30 gr mandorle pelate 1 asparago […]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[315,313],"class_list":["post-15469","post","type-post","status-publish","format-standard","hentry","tag-chef","tag-ricette"],"acf":[],"yoast_head":"\nS'fogliola' impanata ma non cotta alle mandorle, tonn\u00e9, aceto di lamponi - 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=\"S'fogliola' impanata ma non cotta alle mandorle, tonn\u00e9, aceto di lamponi - 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 Una ricetta di pesce essiccato, leggera ed elegante, sia nel gusto che nella presentazione. Ricetta ideata e realizzata dallo chef Piergiorgio Siviero. Ingredienti Per la sogliola: 1 sogliola 30 gr mandorle pelate 1 asparago […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/stor51.tauroessiccatori.com\/en\/2016\/09\/01\/puff-breaded-but-not-baked-almond-tonne-vinegar-with-lampons\/\" \/>\n<meta property=\"og:site_name\" content=\"Tauro Essiccatori\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/TauroEssiccatori\/\" \/>\n<meta property=\"article:published_time\" content=\"2016-08-31T22:00:00+00:00\" \/>\n<meta name=\"author\" content=\"Tauro Admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tauro Admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/stor51.tauroessiccatori.com\/2016\/09\/01\/sfogliola-impanata-ma-non-cotta-alle-mandorle-tonne-aceto-di-lamponi\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/stor51.tauroessiccatori.com\/2016\/09\/01\/sfogliola-impanata-ma-non-cotta-alle-mandorle-tonne-aceto-di-lamponi\/\"},\"author\":{\"name\":\"Tauro Admin\",\"@id\":\"https:\/\/stor51.tauroessiccatori.com\/#\/schema\/person\/03c0696dc21f13e9b54b8b1ae60de53f\"},\"headline\":\"S’fogliola’ impanata ma non cotta alle mandorle, tonn\u00e9, aceto di lamponi\",\"datePublished\":\"2016-08-31T22:00:00+00:00\",\"dateModified\":\"2016-08-31T22:00:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/stor51.tauroessiccatori.com\/2016\/09\/01\/sfogliola-impanata-ma-non-cotta-alle-mandorle-tonne-aceto-di-lamponi\/\"},\"wordCount\":285,\"publisher\":{\"@id\":\"https:\/\/stor51.tauroessiccatori.com\/#organization\"},\"keywords\":[\"Chef\",\"Ricette\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/stor51.tauroessiccatori.com\/2016\/09\/01\/sfogliola-impanata-ma-non-cotta-alle-mandorle-tonne-aceto-di-lamponi\/\",\"url\":\"https:\/\/stor51.tauroessiccatori.com\/2016\/09\/01\/sfogliola-impanata-ma-non-cotta-alle-mandorle-tonne-aceto-di-lamponi\/\",\"name\":\"S'fogliola' impanata ma non cotta alle mandorle, tonn\u00e9, aceto di lamponi - 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