{"id":4144,"date":"2019-09-22T18:54:34","date_gmt":"2019-09-22T16:54:34","guid":{"rendered":"https:\/\/www.tauroessiccatori.com\/?post_type=tauro_recipe&p=4144"},"modified":"2019-11-20T14:54:58","modified_gmt":"2019-11-20T13:54:58","slug":"delizie-soffiate","status":"publish","type":"tauro_recipe","link":"https:\/\/stor51.tauroessiccatori.com\/en\/ricetta\/delicacies-blown\/","title":{"rendered":"Puffed delights, Chef Corelli's recipe"},"content":{"rendered":"
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We are talking about foods that thanks to a\u00a0prolonged cooking<\/strong>\u00a0(as opposed to normal), are then\u00a0cut into sheets with a rolling pin<\/strong>,\u00a0dried<\/strong>broken into small pieces and\u00a0saut\u00e9ed in hot oil<\/strong>. Strange but highly appetising process.<\/p>\r\n

Puffed pork chips
Ingredients<\/b>
50 g pork rind
Procedure<\/b>
Bake 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>\r\n

Puffed potato chips<\/b>
Ingredients<\/b>
50 g potatoes
Procedure<\/b>
Bake 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>\r\n

Puffed dough<\/b>\u00a0(this one won't be crispy but still surprising)
Ingredients<\/b>
50 g pasta (like maniche, mezze maniche or rigatoni)
1 l water
Procedure<\/b>
Cook 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>\r\n

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

We are talking about foodstuffs that, thanks to prolonged cooking, are then cut into sheets with a rolling pin, dried, broken into small pieces and saut\u00e9ed in a pot with boiling oil.<\/p>","protected":false},"featured_media":7128,"template":"","class_list":["post-4144","tauro_recipe","type-tauro_recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nDelizie soffiate, ricetta 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, ricetta dello chef Corelli - Tauro Essiccatori\" \/>\n<meta property=\"og:description\" content=\"Stiamo parlando di alimenti che grazie ad una cottura prolungata, vengono poi ridotti in sfoglia con un mattarello, essiccati, rotti in piccoli pezzi e saltati in pentola con olio bollente.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/stor51.tauroessiccatori.com\/en\/ricetta\/delicacies-blown\/\" \/>\n<meta property=\"og:site_name\" content=\"Tauro Essiccatori\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/TauroEssiccatori\/\" \/>\n<meta property=\"article:modified_time\" content=\"2019-11-20T13:54:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/stor51.tauroessiccatori.com\/wp-assets\/uploads\/2019\/09\/verdure-soffiate-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"920\" \/>\n\t<meta property=\"og:image:height\" content=\"530\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/stor51.tauroessiccatori.com\/ricetta\/delizie-soffiate\/\",\"url\":\"https:\/\/stor51.tauroessiccatori.com\/ricetta\/delizie-soffiate\/\",\"name\":\"Delizie soffiate, ricetta dello chef Corelli - 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