{"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\/hu\/2016\/09\/01\/puffasztott-de-nem-sutott-mandulas-tonnas-ecetes-level\/","title":{"rendered":"R\u00e1ntott, de nyers mandula, tonhal, m\u00e1lnaecet"},"content":{"rendered":"
\r\n
Helyezzen egy BIOSEC-et a fa al\u00e1. FEDEZZE MEG ITT<\/a> Kar\u00e1csonyi akci\u00f3k!<\/b><\/div>\r\n<\/div>
\r\n
Itt vannak a fekete p\u00e9nteki kedvezm\u00e9nyek! \u00a0 Kattints, hogy ne hagyd ki \u0151ket \u2192 <\/a>\r\n<\/b><\/div>\r\n<\/div><\/div>

A sz\u00e1r\u00edtott halak receptje, k\u00f6nny\u0171 \u00e9s eleg\u00e1ns, mind \u00edzben, mind megjelen\u00e9sben. Piergiorgio Siviero s\u00e9f \u00e1ltal kital\u00e1lt \u00e9s l\u00e9trehozott recept.<\/p>\n

\u00d6sszetev\u0151k
\n<\/strong>A talpazathoz:
\n1 talp
\n30 g h\u00e1mozott mandula
\n1 sp\u00e1rga
\n4 cik\u00f3ria puntarelle
\n1\/4 fej veronai radicchio
\nfeh\u00e9r bors
\ncsarnokok
\nextra sz\u0171z ol\u00edvaolaj<\/p>\n

500 ml m\u00e1lnaecet
\n5 g cukor<\/p>\n

1 doboz eg\u00e9sz m\u00e1lna<\/p>\n

A tonhalm\u00e1rt\u00e1shoz:
\n100 g petrezselyem
\n1 szardella olajban tart\u00f3s\u00edtva
\n10 g kapribogy\u00f3
\n300 ml hideg v\u00edz
\n40 g friss tonhal
\negy f\u00e9l kezeletlen citrom h\u00e9ja
\n50 ml EVO olaj<\/p>\n

Elj\u00e1r\u00e1s<\/strong>
\nSz\u00e1raz m\u00e1lna<\/strong> el\u0151z\u0151leg megmosva \u00e9s megsz\u00e1r\u00edtva 65\u00b0C-on legal\u00e1bb 24 \u00f3r\u00e1n kereszt\u00fcl<\/strong>. Az ecetet enyhe t\u0171z\u00f6n, a cukor hozz\u00e1ad\u00e1s\u00e1val addig forraljuk, am\u00edg sima, de kr\u00e9mes \u00e1llag\u00fa nem lesz.
\nA tonhalm\u00e1rt\u00e1shoz: mossuk meg \u00e9s sz\u00e1r\u00edtsuk meg a petrezselymet, a sz\u00e1rakat pedig tegy\u00fck f\u00e9lre. Egy l\u00e1basban forraljuk fel a s\u00f3s vizet, tegy\u00fck bele a tonhalat, \u00e9s azonnal kapcsoljuk le a t\u0171zr\u0151l. Hagyja a v\u00edzben legal\u00e1bb 5 percig, majd vegye ki \u00e9s sz\u00e1r\u00edtsa meg. Az olaj kiv\u00e9tel\u00e9vel keverje \u00f6ssze az \u00f6sszes \u00f6sszetev\u0151t. Amikor a kever\u00e9k sima, keverje bele az olajat, mint egy majon\u00e9zhez. \u00c1ll\u00edtsa be a s\u00f3t \u00e9s a borsot.
\nMossuk meg \u00e9s b\u00e9lelj\u00fck ki a egyetlen<\/strong>majd fil\u00e9zz\u00fck ki, \u00e9s t\u00e1vol\u00edtsuk el a b\u0151r\u00e9t. S\u00f3zzuk \u00e9s borsozzuk a n\u00e9gy fil\u00e9<\/strong> kiv\u00e1gjuk, k\u00e9t s\u00fct\u0151pap\u00edrlap k\u00f6z\u00e9 lap\u00edtjuk \u0151ket egy h\u00fasklopfol\u00f3 seg\u00edts\u00e9g\u00e9vel, majd 55\u00b0C-on egy \u00f3r\u00e1n \u00e1t sz\u00e1r\u00edtjuk \u0151ket<\/strong>. K\u00e9sz\u00edtse el a \"sal\u00e1t\u00e1kat\" \u00e9s a v\u00e9konyra szeletelt sp\u00e1rg\u00e1t, f\u0171szerezze olajjal, s\u00f3val \u00e9s borssal. H\u00fazzuk ki a talplemezlapot, csak az egyik oldal\u00e1t sz\u00f3rjuk meg v\u00e9kony mandulaszeletekkel. Tegye bele a sal\u00e1t\u00e1kat, \u00e9s tekerje fel a leveles t\u00e9szt\u00e1t. T\u00e1laljuk tonhalm\u00e1rt\u00e1ssal, ecetes redukci\u00f3val \u00e9s aszalt m\u00e1ln\u00e1val.<\/p>\n

Piergiorgio Siviero s\u00e9f receptje<\/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=\"hu_HU\" \/>\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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