{"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&#038;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\/es\/ricetta\/delicias-sopladas\/","title":{"rendered":"Delicias infladas, receta del Chef Corelli"},"content":{"rendered":"<div class=\"tauro-banners\"><div class=\"banner-00\" style=\"background-color: #852035\">\r\n<div class=\"ix-xmas-box-other\" style=\"font-size: 18px;padding: 7px 0;margin: 0 auto 0px auto\" align=\"center\"><b style=\"color: #fff;font-size: 18px\">Pon un BIOSEC debajo del \u00c1rbol. <a style=\"color: #f8cc89;font-weight: bold;text-decoration: none;font-size: 18px\" href=\"https:\/\/www.tauroessiccatori.com\/christmas-2024\/\">DESC\u00daBRALO AQU\u00cd<\/a> Promociones navide\u00f1as<\/b><\/div>\r\n<\/div><div class=\"banner-00\" style=\"background-color: #000\">\r\n<div class=\"ix-xmas-box-other\" style=\"font-size: 18px;padding: 7px 0;margin: 0 auto 0px auto\" align=\"center\"><b style=\"color: #fff\"> Ya est\u00e1n aqu\u00ed los descuentos del Black Friday \u00a0 <a style=\"color: #f77209;font-weight: bold;text-decoration: none\" href=\"https:\/\/www.tauroessiccatori.com\/black-friday-2024\/\"> Haz clic para no perd\u00e9rtelos \u2192 <\/a>\r\n<\/b><\/div>\r\n<\/div><\/div>\r\n<p>Hablamos de alimentos que gracias a una\u00a0<strong>cocci\u00f3n prolongada<\/strong>\u00a0(a diferencia de la normal), son entonces\u00a0<strong>cortar en l\u00e1minas con un rodillo<\/strong>,\u00a0<strong>seco<\/strong>roto en trozos peque\u00f1os y\u00a0<strong>salteados en aceite caliente<\/strong>. Un proceso extra\u00f1o pero muy apetitoso.<\/p>\r\n<p><b>Patatas fritas de cerdo<br \/>Ingredientes<\/b><br \/>50 g de corteza de cerdo<br \/><b>Procedimiento<\/b><br \/>Hornear o cocer al vapor la corteza de cerdo durante al menos 8 horas y dejarla secar a una temperatura de 35\u00b0C durante 2 d\u00edas o hasta que est\u00e9 completamente seca. Saltear en una sart\u00e9n caliente con un chorrito de aceite.<\/p>\r\n<p><b>Patatas fritas infladas<\/b><br \/><b>Ingredientes<\/b><br \/>50 g de patatas<br \/><b>Procedimiento<\/b><br \/>Cocer 50 g de patatas en un horno de vapor durante al menos 8 horas y triturar el pur\u00e9 resultante entre dos hojas de papel de horno hasta obtener una fina capa que se secar\u00e1 a una temperatura de 35\u00b0C durante dos d\u00edas. Partir los trozos de patata y fre\u00edrlos en una sart\u00e9n con aceite caliente hasta que se hinchen.<\/p>\r\n<p><b>Masa hinchada<\/b>\u00a0(este no ser\u00e1 crujiente, pero sigue siendo sorprendente)<br \/><b>Ingredientes<\/b><br \/>50 g de pasta (como maniche, mezze maniche o rigatoni)<br \/>1 l de agua<br \/><b>Procedimiento<\/b><br \/>Cocer la pasta durante 50 minutos. Escurrir y secar completamente en un secador. Fre\u00edr la pasta en abundante aceite de oliva virgen extra hasta que est\u00e9 crujiente.<\/p>\r\n<p><i>Receta de Igles Corelli<br \/><a href=\"https:\/\/www.iglescorelli.it\/\">www.iglescorelli.it<\/a><\/i><\/p>","protected":false},"excerpt":{"rendered":"<p>Se trata de alimentos que, tras una cocci\u00f3n prolongada, se cortan en l\u00e1minas con un rodillo, se secan, se parten en trozos peque\u00f1os y se saltean en una olla con aceite hirviendo.<\/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":"<!-- This site is optimized with the Yoast SEO plugin v20.10 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Delizie 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=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Delizie soffiate, ricetta dello chef Corelli - 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