{"id":15466,"date":"2016-09-01T00:00:00","date_gmt":"2016-08-31T22:00:00","guid":{"rendered":"https:\/\/www.tauroessiccatori.com\/2016\/09\/01\/delizie-soffiate-il-cavallo-di-battaglia-dello-chef-corelli\/"},"modified":"2022-08-08T12:13:08","modified_gmt":"2022-08-08T10:13:08","slug":"delizie-soffiate-il-cavallo-di-battaglia-dello-chef-corelli","status":"publish","type":"post","link":"https:\/\/stor51.tauroessiccatori.com\/nl\/2016\/09\/01\/lekkernijen-geblazen-het-slagpaard-van-chef-corelli\/","title":{"rendered":"Gepofte lekkernijen, het werkpaard van chef-kok Corelli"},"content":{"rendered":"
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Plaats een BIOSEC onder de boom. ONTDEK HIER<\/a> Kerstaanbiedingen!<\/b><\/div>\r\n<\/div>
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Black Friday kortingen zijn er! \u00a0 Klik om ze niet te missen \u2192 <\/a>\r\n<\/b><\/div>\r\n<\/div><\/div>

We hebben het over voedingsmiddelen die dankzij een langdurig koken<\/strong> (in tegenstelling tot normaal), zijn dan in vellen snijden met een deegroller<\/strong>, gedroogd<\/strong>in kleine stukjes gebroken en gesauteerd in hete olie<\/strong>. Vreemd maar zeer smakelijk proces.<\/p>\n

Gepofte varkensfrietjes
\nIngredi\u00ebnten<\/b>
\n50 g varkenszwoerd
\nProcedure<\/b>
\nBak of stoom het varkenszwoerd gedurende minstens 8 uur en laat het drogen bij een temperatuur van 35\u00b0C gedurende 2 dagen of tot het volledig droog is. Sauteer in een hete koekenpan met een drupje olie.<\/p>\n

Gepofte aardappelchips<\/b>
\nIngredi\u00ebnten<\/b>
\n50 g aardappelen
\nProcedure<\/b>
\nBak 50 g aardappelen gedurende minstens 8 uur in een stoomoven en stamp de resulterende puree tussen twee vellen bakpapier tot je een dunne laag bekomt die je gedurende twee dagen moet drogen bij een temperatuur van 35\u00b0C. Breek de aardappelstukjes en bak ze in een koekenpan met hete olie tot ze gepoft zijn.<\/p>\n

Gepofte deeg<\/b> (deze zal niet knapperig zijn, maar toch verrassend)
\nIngredi\u00ebnten<\/b>
\n50 g pasta (zoals maniche, mezze maniche of rigatoni)
\n1 l water
\nProcedure<\/b>
\nKook de pasta 50 minuten. Giet af en droog volledig in een droogtrommel. Bak de pasta in ruim extra vergine olijfolie knapperig.<\/p>\n

Recept van Igles Corelli
\nwww.iglescorelli.it<\/i><\/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 Stiamo parlando di alimenti che grazie ad una cottura prolungata (rispetto a quella normale), vengono poi ridotti in sfoglia con un mattarello, essiccati, rotti in piccoli pezzi e saltati in pentola con olio bollente. […]<\/p>","protected":false},"author":1,"featured_media":165111,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[315,313],"class_list":["post-15466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria","tag-chef","tag-ricette"],"acf":[],"yoast_head":"\nDelizie soffiate, il cavallo di battaglia 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=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Delizie soffiate, il cavallo di battaglia dello chef Corelli - Tauro Essiccatori\" \/>\n<meta property=\"og:description\" content=\"Metti un BIOSEC sotto l'Albero. SCOPRI QUI le promozioni di Natale! 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