{"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\/lt\/2016\/09\/01\/apskrudinti-bet-nekepti-migdolu-tonos-su-actu-ir-lempelemis\/","title":{"rendered":"Kepti, bet nevirti migdolai, tunas, avie\u010di\u0173 actas"},"content":{"rendered":"
\r\n
Po med\u017eiu pad\u0117kite BIOSEC. ATRASKITE \u010cIA<\/a> Kal\u0117din\u0117s akcijos!<\/b><\/div>\r\n<\/div>
\r\n
Juodojo penktadienio nuolaidos jau \u010dia! \u00a0 Spustel\u0117kite, kad j\u0173 nepraleistum\u0117te \u2192 <\/a>\r\n<\/b><\/div>\r\n<\/div><\/div>

D\u017eiovintos \u017euvies receptas, lengvas ir eleganti\u0161kas tiek skonio, tiek pateikimo at\u017evilgiu. Receptas, kur\u012f sugalvojo ir suk\u016br\u0117 virtuv\u0117s \u0161efas Piergiorgio Siviero.<\/p>\n

Sudedamosios dalys
\n<\/strong>D\u0117l pad\u0173:
\n1 padas
\n30 g nulupt\u0173 migdol\u0173
\n1 \u0161paragai
\n4 cikorijos puntarel\u0117s
\n1\/4 galvut\u0117s Veronos cikorijos
\nbaltieji pipirai
\nsal\u0117s
\nauk\u0161\u010diausios kokyb\u0117s pirmojo spaudimo alyvuogi\u0173 aliejus<\/p>\n

500 ml avie\u010di\u0173 acto
\n5 g cukraus<\/p>\n

1 kubelis sveik\u0173 avie\u010di\u0173<\/p>\n

Tun\u0173 pada\u017eui:
\n100 g petra\u017eoli\u0173
\n1 aliejuje konservuotas an\u010diuvis
\n10 g kapar\u0117li\u0173
\n300 ml \u0161alto vandens
\n40 g \u0161vie\u017eio tuno
\npus\u0117s neapdorotos citrinos \u017eievel\u0119
\n50 ml EVO aliejaus<\/p>\n

Proced\u016bra<\/strong>
\nSausos aviet\u0117s<\/strong> prie\u0161 tai nuplauti ir i\u0161d\u017eiovinti 65 \u00b0C temperat\u016broje ne trumpiau kaip 24 valandas.<\/strong>. Ant silpnos ugnies pakaitinkite act\u0105, suberkite cukr\u0173 ir pakaitinkite iki vientisos, bet kremin\u0117s mas\u0117s.
\nTun\u0173 pada\u017eui: nuplaukite ir nusausinkite petra\u017eoles, o stiebus atid\u0117kite \u012f \u0161al\u012f. Puode u\u017evirinkite pas\u016bdyt\u0105 vanden\u012f, sud\u0117kite tun\u0105 ir i\u0161kart i\u0161junkite ugn\u012f. Palikite j\u012f vandenyje ma\u017eiausiai 5 minutes, tada i\u0161imkite ir nusausinkite. Sumai\u0161ykite visus komponentus, i\u0161skyrus aliej\u0173. Kai mi\u0161inys taps vientisas, suplakite aliej\u0173 kaip majonez\u0105. Sureguliuokite druskos ir pipir\u0173 kiek\u012f.
\nNuplaukite ir i\u0161darin\u0117kite vienintelis<\/strong>tada i\u0161pjaukite fil\u0117 ir pa\u0161alinkite od\u0105. Pas\u016bdykite ir papipirinkite keturios fil\u0117<\/strong> i\u0161pjauti, i\u0161lyginti tarp dviej\u0173 kepimo popieriaus lap\u0173, naudojant m\u0117sos mink\u0161tikl\u012f, tada vien\u0105 valand\u0105 d\u017eiovinti 55 \u00b0C temperat\u016broje.<\/strong>. Paruo\u0161kite \"salotas\" ir plonais grie\u017ein\u0117liais supjaustytus \u0161paragus, pagardinkite aliejumi, druska ir pipirais. I\u0161traukite j\u016br\u0173 lie\u017euvio lak\u0161t\u0105, i\u0161 vienos pus\u0117s j\u012f apibarstykite plonomis migdol\u0173 dro\u017el\u0117mis. Sud\u0117kite salotas ir suvyniokite sluoksniuot\u0105 te\u0161l\u0105. Patiekite su tuno pada\u017eu, acto reduktoriumi ir d\u017eiovintomis aviet\u0117mis.<\/p>\n

\u0160efo Piergiorgio Siviero receptas<\/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=\"lt_LT\" \/>\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\/lt\/2016\/09\/01\/apskrudinti-bet-nekepti-migdolu-tonos-su-actu-ir-lempelemis\/\" \/>\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 minut\u0117\" \/>\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\":\"lt-LT\"},{\"@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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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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