{"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\/ro\/2016\/09\/01\/foi-de-migdale-tonne-vineta-tonne-vineta\/","title":{"rendered":"Migdale pane dar nefierte, ton, o\u021bet de zmeur\u0103"},"content":{"rendered":"
\r\n
Pune\u021bi un BIOSEC sub copac. DESCOPER\u0102 AICI<\/a> Promo\u021bii de Cr\u0103ciun!<\/b><\/div>\r\n<\/div>
\r\n
Reducerile de Black Friday sunt aici! \u00a0 Face\u021bi clic pentru a nu le pierde \u2192 <\/a>\r\n<\/b><\/div>\r\n<\/div><\/div>

O re\u021bet\u0103 de pe\u0219te uscat, u\u0219oar\u0103 \u0219i elegant\u0103, at\u00e2t ca gust, c\u00e2t \u0219i ca prezentare. O re\u021bet\u0103 conceput\u0103 \u0219i creat\u0103 de buc\u0103tarul Piergiorgio Siviero.<\/p>\n

Ingrediente
\n<\/strong>Pentru talp\u0103:
\n1 talp\u0103
\n30 g migdale decojite
\n1 sparanghel
\n4 cicoare puntarelle
\n1\/4 c\u0103p\u0103\u021b\u00e2n\u0103 de radicchio Verona
\npiper alb
\nhale
\nulei de m\u0103sline extra virgin<\/p>\n

500 ml o\u021bet de zmeur\u0103
\n5 g zah\u0103r<\/p>\n

1 cutie de zmeur\u0103 \u00eentreag\u0103<\/p>\n

Pentru sosul de ton:
\n100 g p\u0103trunjel
\n1 an\u0219oa conservat\u0103 \u00een ulei
\n10 g capere
\n300 ml de ap\u0103 rece
\n40 g ton proasp\u0103t
\ncoaja de la o jum\u0103tate de l\u0103m\u00e2ie netratat\u0103
\n50 ml ulei EVO<\/p>\n

Procedura<\/strong>
\nZmeur\u0103 uscat\u0103<\/strong> sp\u0103late \u0219i uscate \u00een prealabil la 65\u00b0C timp de cel pu\u021bin 24 de ore<\/strong>. Se reduce o\u021betul la foc mic, ad\u0103ug\u00e2nd zah\u0103rul, p\u00e2n\u0103 c\u00e2nd devine omogen, dar cremos.
\nPentru sosul de ton: sp\u0103la\u021bi \u0219i usca\u021bi p\u0103trunjelul \u0219i p\u0103stra\u021bi tulpinile deoparte. \u00centr-o crati\u021b\u0103, se aduce la fierbere apa s\u0103rat\u0103, se pune tonul \u0219i se opre\u0219te imediat focul. Las\u0103-l \u00een ap\u0103 cel pu\u021bin 5 minute, apoi scoate-l \u0219i usuc\u0103-l. Se amestec\u0103 toate componentele, cu excep\u021bia uleiului. C\u00e2nd amestecul este omogen, se \u00eencorporeaz\u0103 uleiul ca o maionez\u0103. Se potrive\u0219te de sare \u0219i piper.
\nSe spal\u0103 \u0219i se eviscereaz\u0103 unic<\/strong>apoi se taie \u00een fileuri \u0219i se \u00eendep\u0103rteaz\u0103 pielea. Sare \u0219i piper patru fileuri<\/strong> se taie, se aplatizeaz\u0103 \u00eentre dou\u0103 foi de h\u00e2rtie de copt cu ajutorul unui fic\u0103\u021bei, apoi se usuc\u0103 la 55\u00b0C timp de o or\u0103<\/strong>. Se preg\u0103tesc \"salatele\" \u0219i sparanghelul t\u0103iat felii sub\u021biri, se asezoneaz\u0103 cu ulei, sare \u0219i piper. Se retrage foaia de talp\u0103, se presar\u0103 doar pe o parte cu felii sub\u021biri de migdale. Se \u00eencorporeaz\u0103 salatele \u0219i se ruleaz\u0103 foitajul. Se serve\u0219te cu sos de ton, reducere de o\u021bet \u0219i zmeur\u0103 uscat\u0103.<\/p>\n

Re\u021bet\u0103 de buc\u0103tarul 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=\"ro_RO\" \/>\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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