{"id":8261,"date":"2014-08-03T10:57:23","date_gmt":"2014-08-03T08:57:23","guid":{"rendered":"http:\/\/alpifashionmagazine.com\/journal\/?p=8261"},"modified":"2014-08-03T11:04:16","modified_gmt":"2014-08-03T09:04:16","slug":"seppie-marinate-al-profumo-di-bergamotto","status":"publish","type":"post","link":"https:\/\/alpifashionmagazine.com\/journal\/seppie-marinate-al-profumo-di-bergamotto\/","title":{"rendered":"Seppie marinate al profumo di bergamotto"},"content":{"rendered":"<p>[box type=&#8221;note&#8221; align=&#8221;aligncenter&#8221; ]<\/p>\n<p><em>Un branzino di 600 gr<\/em><br \/>\n<em>mela verde Granny Smith<\/em><br \/>\n<em>olio aromatizzato al bergamotto<\/em><br \/>\n<em>250 gr di ricotta <\/em><br \/>\n<em>50 cl di panna liquida<\/em><br \/>\n<em>2 gamberoni<\/em><br \/>\n<em>100 gr di farina<\/em><br \/>\n<em>80 cl di acqua<\/em><br \/>\n<em>Sale<\/em><br \/>\n[\/box]<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-8263 size-full\" src=\"http:\/\/alpifashionmagazine.com\/journal\/wp-content\/uploads\/2014\/08\/seppie-marinate.jpg\" alt=\"seppie marinate\" width=\"921\" height=\"618\" \/><\/p>\n<p style=\"text-align: center;\"><script src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\" async=\"\"><\/script><!-- Alpi Moda1 --> <ins class=\"adsbygoogle\" style=\"display: inline-block; width: 468px; height: 60px;\" data-ad-client=\"ca-pub-5614844159831980\" data-ad-slot=\"6925109594\"><\/ins><script>\/\/ <![CDATA[\n(adsbygoogle = window.adsbygoogle || []).push({});\n\/\/ ]]><\/script><\/p>\n<p style=\"text-align: justify;\">Un branzino di 600 gr &#8211; 1 mela verde. Granny Smith e tagliarla a cubetti, unire il branzino gi\u00e0\u00a0 sfilettato e fatto a cubetti, aggiungere olio aromatizzato al bergamotto e sale q.b.<\/p>\n<p style=\"text-align: justify;\">Per la crema di ricotta: 250 gr di ricotta e aggiungere 50 cl di panna liquida e sale q.b. poi montare con la frusta elettrica.<\/p>\n<p style=\"text-align: justify;\">Pulire 2 gamberoni e immergerli nela pastella creata con 100 gr di farina e 80 cl di acqua, successivamente friggerli. impiattare come da foto ricordandovi di tagliare 3 fette sottili di mela.<\/p>\n<p style=\"text-align: right;\"><em>Ricetta d\u2019autore di Achille Pirillo<\/em><br \/>\n<em>Executive chef della trattoria<\/em><br \/>\n<em>Cavolo Nero Bistrot Firenze, Via Guelfa, 100<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[box type=&#8221;note&#8221; align=&#8221;aligncenter&#8221; ] Un branzino di 600 gr mela verde Granny Smith olio aromatizzato al bergamotto 250 gr di ricotta 50 cl di panna liquida 2 gamberoni 100 gr di farina 80 cl di acqua Sale [\/box] Un branzino di 600 gr &#8211; 1 mela verde. Granny Smith e tagliarla a cubetti, unire il branzino gi\u00e0\u00a0 sfilettato e fatto a cubetti, aggiungere olio aromatizzato al bergamotto e sale q.b. Per la crema di ricotta: 250 gr di ricotta e aggiungere 50 cl di panna liquida e sale q.b. poi montare con la frusta elettrica. Pulire 2 gamberoni e immergerli [&hellip;]<\/p>\n","protected":false},"author":23,"featured_media":8262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[373],"tags":[968],"class_list":["post-8261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-ristorante-cavolo-nero-bistrot","post--single"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Un branzino di 600 gr - 1 mela verde. 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