{"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\/sk\/2016\/09\/01\/oblozene-ale-ne-pecene-mandlove-tonky-na-octe-s-lampami\/","title":{"rendered":"Pra\u017een\u00e9, ale nevaren\u00e9 mandle, tuniak, malinov\u00fd ocot"},"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>

Recept na su\u0161en\u00e9 ryby, \u013eahk\u00fd a elegantn\u00fd, \u010do sa t\u00fdka chuti aj prezent\u00e1cie. Recept vymyslel a vytvoril \u0161\u00e9fkuch\u00e1r Piergiorgio Siviero.<\/p>\n

Zlo\u017eky
\n<\/strong>Pre podr\u00e1\u017eky:
\n1 podr\u00e1\u017eka
\n30 g ol\u00fapan\u00fdch mandl\u00ed
\n1 \u0161parg\u013ea
\n4 \u010dakanka puntarelle
\n1\/4 hlavy \u010dakanky Verona
\nbiele korenie
\nhaly
\nextra panensk\u00fd olivov\u00fd olej<\/p>\n

500 ml malinov\u00e9ho octu
\n5 g cukru<\/p>\n

1 vani\u010dka cel\u00fdch mal\u00edn<\/p>\n

Om\u00e1\u010dka z tuniaka:
\n100 g petr\u017elenu
\n1 sardel konzervovan\u00e1 v oleji
\n10 g kapary
\n300 ml studenej vody
\n40 g \u010derstv\u00e9ho tuniaka
\nk\u00f4ra z polovice neo\u0161etren\u00e9ho citr\u00f3na
\n50 ml oleja EVO<\/p>\n

Postup<\/strong>
\nSuch\u00e9 maliny<\/strong> vopred umyt\u00e9 a vysu\u0161en\u00e9 pri teplote 65 \u00b0C najmenej 24 hod\u00edn<\/strong>. Na miernom ohni redukujte ocot a prid\u00e1vajte cukor, k\u00fdm nevznikne hladk\u00e1, ale kr\u00e9mov\u00e1 hmota.
\nNa om\u00e1\u010dku z tuniaka: petr\u017elenov\u00fa v\u0148a\u0165 umyte, osu\u0161te a stonky si nechajte bokom. V hrnci prive\u010fte osolen\u00fa vodu do varu, vlo\u017ete do nej tuniaka a ihne\u010f vypnite ohe\u0148. Nechajte ho vo vode minim\u00e1lne 5 min\u00fat, potom ho vyberte a osu\u0161te. V\u0161etky zlo\u017eky okrem oleja rozmixujte. Ke\u010f je zmes hladk\u00e1, za\u0161\u013eahajte olej ako majon\u00e9zu. Upravte so\u013e a korenie.
\nUmyte a vypitvajte jedin\u00fd<\/strong>potom ho vyfiletujte a odstr\u00e1\u0148te ko\u017eu. Oso\u013ete a okore\u0148te \u0161tyri fil\u00e9<\/strong> vyre\u017ete ich, rozpl\u00e1cnite medzi dvoma listami papiera na pe\u010denie s pomocou stroj\u010deka na m\u00e4so a potom su\u0161te ich pri teplote 55 \u00b0C po\u010das jednej hodiny.<\/strong>. Pripravte si \"\u0161al\u00e1ty\" a \u0161parg\u013eu nakr\u00e1jan\u00fa na tenk\u00e9 pl\u00e1tky, ochu\u0165te olejom, so\u013eou a koren\u00edm. Pl\u00e1t solamylu stiahneme a z jednej strany ho posypeme tenk\u00fdmi mand\u013eov\u00fdmi pl\u00e1tkami. Pridajte \u0161al\u00e1ty a zrolujte l\u00edstkov\u00e9 cesto. Pod\u00e1vajte s tuniakovou om\u00e1\u010dkou, octovou redukciou a su\u0161en\u00fdmi malinami.<\/p>\n

Recept \u0161\u00e9fkuch\u00e1ra Piergiorgia Siviera<\/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=\"sk_SK\" \/>\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\/sk\/2016\/09\/01\/oblozene-ale-ne-pecene-mandlove-tonky-na-octe-s-lampami\/\" \/>\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 min\u00fata\" \/>\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\":\"sk-SK\"},{\"@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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