{"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\/sk\/2016\/09\/01\/delikatesy-vyfuknute-bojovym-konom-chef-corelli\/","title":{"rendered":"Pufovan\u00e9 poch\u00fa\u0165ky, pracovn\u00fd k\u00f4\u0148 \u0161\u00e9fkuch\u00e1ra Corelliho"},"content":{"rendered":"
\r\n
Pod strom umiestnite BIOSEC. ZOBRAZI\u0164 TU<\/a> Viano\u010dn\u00e9 akcie!<\/b><\/div>\r\n<\/div>
\r\n
\u010cierny piatok z\u013eavy s\u00fa tu! \u00a0 Kliknite, aby ste ich nezme\u0161kali \u2192 <\/a>\r\n<\/b><\/div>\r\n<\/div><\/div>

Hovor\u00edme o potravin\u00e1ch, ktor\u00e9 v\u010faka dlhodob\u00e9 varenie<\/strong> (na rozdiel od norm\u00e1lnych), s\u00fa potom nakr\u00e1jajte na pl\u00e1ty pomocou val\u010deka<\/strong>, su\u0161en\u00e9<\/strong>rozlomen\u00e9 na mal\u00e9 k\u00fasky a dusen\u00e9 v hor\u00facom oleji<\/strong>. Zvl\u00e1\u0161tny, ale ve\u013emi chutn\u00fd proces.<\/p>\n

Pufovan\u00e9 brav\u010dov\u00e9 lupienky
\nZlo\u017eky<\/b>
\n50 g brav\u010dovej ko\u017ee
\nPostup<\/b>
\nBrav\u010dov\u00fa ko\u017eu pe\u010dte alebo varte v pare najmenej 8 hod\u00edn a nechajte ju su\u0161i\u0165 pri teplote 35 \u00b0C 2 dni alebo k\u00fdm \u00faplne nevyschne. Ope\u010dte na rozp\u00e1lenej panvici s trochou oleja.<\/p>\n

Pufovan\u00e9 zemiakov\u00e9 lupienky<\/b>
\nZlo\u017eky<\/b>
\n50 g zemiakov
\nPostup<\/b>
\n50 g zemiakov pe\u010dte v parnej r\u00fare najmenej 8 hod\u00edn a vzniknut\u00fa ka\u0161u roztla\u010dte medzi dvoma listami papiera na pe\u010denie, k\u00fdm nevznikne tenk\u00e1 vrstva, ktor\u00e1 sa su\u0161\u00ed pri teplote 35 \u00b0C dva dni. K\u00fasky zemiakov rozl\u00e1meme a ope\u010dieme na panvici s rozp\u00e1len\u00fdm olejom, k\u00fdm nenad\u00fdchaj\u00fa.<\/p>\n

Pufovan\u00e9 cesto<\/b> (tento nebude chrumkav\u00fd, ale aj tak prekvap\u00ed)
\nZlo\u017eky<\/b>
\n50 g cestov\u00edn (napr\u00edklad maniche, mezze maniche alebo rigatoni)
\n1 l vody
\nPostup<\/b>
\nCestoviny varte 50 min\u00fat. Sce\u010fte ich a \u00faplne osu\u0161te v su\u0161i\u010dke. Cestoviny ope\u010dte na ve\u013ekom mno\u017estve extra panensk\u00e9ho olivov\u00e9ho oleja do chrumkava.<\/p>\n

Recept 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=\"sk_SK\" \/>\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! 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. 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