{"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\/nl\/2016\/09\/01\/gepofte-broodjes-maar-niet-gebakken-amandel-amandel-azijn-met-lampons\/","title":{"rendered":"Gepaneerde maar ongekookte amandelen, tonijn, frambozenazijn"},"content":{"rendered":"
\r\n
Plaats een BIOSEC onder de boom. ONTDEK HIER<\/a> Kerstaanbiedingen!<\/b><\/div>\r\n<\/div>
\r\n
Black Friday kortingen zijn er! \u00a0 Klik om ze niet te missen \u2192 <\/a>\r\n<\/b><\/div>\r\n<\/div><\/div>

Een recept voor gedroogde vis, licht en elegant, zowel in smaak als in presentatie. Een recept bedacht en gecre\u00eberd door chef Piergiorgio Siviero.<\/p>\n

Ingredi\u00ebnten
\n<\/strong>Voor zool:
\n1 zool
\n30 g gepelde amandelen
\n1 asperge
\n4 witlof puntarelle
\n1\/4 krop Verona radicchio
\nwitte peper
\nhallen
\nextra vierge olijfolie<\/p>\n

500 ml frambozenazijn
\n5 g suiker<\/p>\n

1 bakje hele frambozen<\/p>\n

Voor de tonijnsaus:
\n100 g peterselie
\n1 ansjovis geconserveerd in olie
\n10 g kappertjes
\n300 ml koud water
\n40 g verse tonijn
\nde schil van een halve onbehandelde citroen
\n50 ml EVO olie<\/p>\n

Procedure<\/strong>
\nDroge frambozen<\/strong> vooraf gewassen en gedroogd bij 65\u00b0C gedurende minstens 24 uur<\/strong>. Laat de azijn op een zacht vuur inkoken en voeg de suiker toe tot een gladde, maar romige massa.
\nVoor de tonijnsaus: was en droog de peterselie en houd de steeltjes apart. Breng in een pan gezouten water aan de kook, doe de tonijn erin en zet het vuur onmiddellijk uit. Laat de tonijn minimaal 5 minuten in het water liggen, haal hem er dan uit en droog hem af. Mix alle componenten behalve de olie. Wanneer het mengsel glad is, klop je er de olie door als een mayonaise. Pas het zout en de peper aan.
\nWas en ontdarm de Tong<\/strong>fileren en de huid verwijderen. Zout en peper de vier filets<\/strong> uitsnijden, ze plat maken tussen twee vellen bakpapier met behulp van een vleeshamer, dan droog ze een uur bij 55\u00b0C<\/strong>. Maak de 'salades' klaar en snijd de asperges in dunne plakjes, breng op smaak met olie, zout en peper. Neem de zeetong uit de pan en bestrooi hem aan \u00e9\u00e9n kant met dunne amandelschilfers. Verwerk de salades en rol het bladerdeeg op. Serveer met tonijnsaus, azijnreductie en gedroogde frambozen.<\/p>\n

Recept van chef-kok 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=\"nl_NL\" \/>\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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