{"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\/fr\/2016\/09\/01\/feuilles-damande-tonne-vinaigre-panees-mais-pas-cuites-au-four\/","title":{"rendered":"Amandes pan\u00e9es mais non cuites, thon, vinaigre de framboise"},"content":{"rendered":"
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Placez un BIOSEC sous l'arbre. D\u00c9COUVRIR ICI<\/a> Promotions de No\u00ebl !<\/b><\/div>\r\n<\/div>
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Les r\u00e9ductions du vendredi noir sont l\u00e0 ! \u00a0 Cliquez pour ne pas les manquer \u2192 <\/a>\r\n<\/b><\/div>\r\n<\/div><\/div>

Une recette de poisson s\u00e9ch\u00e9, l\u00e9g\u00e8re et \u00e9l\u00e9gante, tant au niveau du go\u00fbt que de la pr\u00e9sentation. Une recette con\u00e7ue et cr\u00e9\u00e9e par le chef Piergiorgio Siviero.<\/p>\n

Ingr\u00e9dients
\n<\/strong>Pour la sole :
\n1 sole
\n30 gr mandorle pelate
\n1 asperge
\n4 chicor\u00e9e puntarelle
\n1\/4 de t\u00eate de rad rad rad rad radicchio de V\u00e9rone
\npoivre blanc
\nsalles
\nhuile d'olive extra vierge<\/p>\n

500 ml aceto di lamponi
\n5 g de sucre<\/p>\n

1 vaschetta di lamponi interi<\/p>\n

Pour la sauce au thon :
\n100 g de pers persil
\n1 anch anch anch dans l'huile
\n10 gr di capperi
\n300 ml d'eau froide
\n40 g de th th th th th th th frais
\nle zeste d'un demi-citron non trait\u00e9
\n50 ml d'huile EVO<\/p>\n

Proc\u00e9dure<\/strong>
\nFramboises s\u00e8ches<\/strong> pr\u00e9alablement lav\u00e9s et s\u00e9ch\u00e9s \u00e0 65\u00b0C pendant au moins 24 heures<\/strong>. Faites r\u00e9duire le vinaigre \u00e0 feu doux, en ajoutant le sucre, jusqu'\u00e0 ce qu'il soit lisse mais cr\u00e9meux.
\nPour la sauce au thon : lavez et s\u00e9chez le persil et gardez les tiges de c\u00f4t\u00e9. Dans une casserole, portez l'eau sal\u00e9e \u00e0 \u00e9bullition, mettez-y le thon et \u00e9teignez imm\u00e9diatement le feu. Laissez-le dans l'eau pendant au moins 5 minutes, puis retirez-le et s\u00e9chez-le. M\u00e9langez tous les composants, sauf l'huile. Lorsque le m\u00e9lange est lisse, incorporez l'huile en fouettant comme pour une mayonnaise. Ajustez le sel et le poivre.
\nLaver et \u00e9visc\u00e9rer les sole<\/strong>puis le fileter et enlever la peau. Salez et poivrez les quatre filets<\/strong> d\u00e9coup\u00e9s, les aplatir entre deux feuilles de papier sulfuris\u00e9 \u00e0 l'aide d'un attendrisseur de viande, puis les s\u00e9cher \u00e0 55\u00b0C pendant une heure<\/strong>. Pr\u00e9parez les \"salades\" et les asperges \u00e9minc\u00e9es, assaisonnez avec de l'huile, du sel et du poivre. Retirez la feuille de sole, parsemez un seul c\u00f4t\u00e9 de fines lamelles d'amandes. Incorporez les salades et roulez la p\u00e2te feuillet\u00e9e. Servir avec une sauce tonn\u00e9, une r\u00e9duction de vinaigre et des framboises s\u00e9ch\u00e9es.<\/p>\n

Recette du 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=\"fr_FR\" \/>\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. 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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. 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