{"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\/es\/2016\/09\/01\/hojaldre-pero-no-horneado-de-almendra-tonelada-en-vinagre\/","title":{"rendered":"Almendras empanadas pero crudas, at\u00fan, vinagre de frambuesa"},"content":{"rendered":"
\r\n
Pon un BIOSEC debajo del \u00c1rbol. DESC\u00daBRALO AQU\u00cd<\/a> Promociones navide\u00f1as<\/b><\/div>\r\n<\/div>
\r\n
Ya est\u00e1n aqu\u00ed los descuentos del Black Friday \u00a0 Haz clic para no perd\u00e9rtelos \u2192 <\/a>\r\n<\/b><\/div>\r\n<\/div><\/div>

Una receta de pescado seco, ligera y elegante, tanto en sabor como en presentaci\u00f3n. Una receta concebida y creada por el chef Piergiorgio Siviero.<\/p>\n

Ingredientes
\n<\/strong>Por suela:
\n1 suela
\n30 g de almendras peladas
\n1 esp\u00e1rrago
\n4 achicoria puntarelle
\n1\/4 cabeza de achicoria de Verona
\npimienta blanca
\nsalones
\naceite de oliva virgen extra<\/p>\n

500 ml de vinagre de frambuesa
\n5 g de az\u00facar<\/p>\n

1 tarrina de frambuesas enteras<\/p>\n

Para la salsa de at\u00fan:
\n100 g de perejil
\n1 anchoa en aceite
\n10 g de alcaparras
\n300 ml de agua fr\u00eda
\n40 g de at\u00fan fresco
\nla ralladura de medio lim\u00f3n sin tratar
\n50 ml de aceite EVO<\/p>\n

Procedimiento<\/strong>
\nFrambuesas secas<\/strong> previamente lavados y secados a 65\u00b0C durante al menos 24 horas<\/strong>. Reducir el vinagre a fuego suave, a\u00f1adiendo el az\u00facar, hasta que quede suave pero cremoso.
\nPara la salsa de at\u00fan: lavar y secar el perejil y reservar los tallos. En una cacerola, ponga agua con sal a hervir, eche el at\u00fan y apague inmediatamente el fuego. D\u00e9jalo en el agua durante un m\u00ednimo de 5 minutos, luego ret\u00edralo y s\u00e9calo. Mezclar todos los componentes excepto el aceite. Cuando la mezcla est\u00e9 homog\u00e9nea, bata el aceite como si fuera una mayonesa. Rectificar de sal y pimienta.
\nLavar y eviscerar el solo<\/strong>luego filetearlo y quitarle la piel. Salpimentar el cuatro filetes<\/strong> recortarlas, aplanarlas entre dos hojas de papel de horno con ayuda de un ablandador de carne y, a continuaci\u00f3n secarlos a 55\u00b0C durante una hora<\/strong>. Preparar las \"ensaladas\" y los esp\u00e1rragos cortados en rodajas finas, sazonar con aceite, sal y pimienta. Retirar la l\u00e1mina de lenguado, espolvorear s\u00f3lo un lado con finas l\u00e1minas de almendra. Incorporar las ensaladas y enrollar el hojaldre. Servir con salsa tonn\u00e9, reducci\u00f3n de vinagre y frambuesas secas.<\/p>\n

Receta del 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=\"es_ES\" \/>\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\/es\/2016\/09\/01\/hojaldre-pero-no-horneado-de-almendra-tonelada-en-vinagre\/\" \/>\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 minuto\" \/>\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\":\"es\"},{\"@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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