{"id":9721,"date":"2014-11-01T09:32:25","date_gmt":"2014-11-01T08:32:25","guid":{"rendered":"http:\/\/alpifashionmagazine.com\/journal\/?p=9721"},"modified":"2014-11-01T09:32:25","modified_gmt":"2014-11-01T08:32:25","slug":"baccala-cotto-a-vapore-sfaldato-marinato-in-olio-su-gambero-rosso-crudo-e-chips-di-patate","status":"publish","type":"post","link":"https:\/\/alpifashionmagazine.com\/journal\/baccala-cotto-a-vapore-sfaldato-marinato-in-olio-su-gambero-rosso-crudo-e-chips-di-patate\/","title":{"rendered":"Baccal\u00e0 cotto a vapore, sfaldato, marinato in olio su gambero rosso crudo e chips di patate"},"content":{"rendered":"<p>[box type=&#8221;note&#8221; align=&#8221;aligncenter&#8221; ]<br \/>\n<em>4 Tranci di Baccal\u00e0 da 60 gr l\u2019uno <\/em><br \/>\n<em>100 gr di Baccala<\/em><br \/>\n<em>1 Burrata di Bufala<\/em><br \/>\n<em>2 Patate <\/em><br \/>\n<em>1 Patata per chips <\/em><br \/>\n<em>8 Gamberi rossi<\/em><br \/>\n<em>Olio Extravergine di oliva<\/em><br \/>\n<em>Spicchio d\u2019aglio<\/em><br \/>\n<em>Basilico <\/em><br \/>\n<em>Pepe <\/em><br \/>\n<em>Prezzemolo<\/em><br \/>\n[\/box]<\/p>\n<p style=\"text-align: right;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-9732 size-full\" src=\"http:\/\/alpifashionmagazine.com\/journal\/wp-content\/uploads\/2014\/10\/foto-ricetta-BACCALA.jpg\" alt=\"foto ricetta BACCALA'\" width=\"720\" height=\"480\" \/><br \/>\n<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;\">Prendere i quattro tranci di baccal\u00e0, condirli con olio extravergine e cuocerli a vapore a 68\u00b0c per circa 8 minuti.<br \/>\nSfaldare i quattro tranci di baccal\u00e0 e farli marinare in un emulsione di olio, aglio, basilico e pepe.<\/p>\n<p style=\"text-align: justify;\">Pelare le 2 patate, lessarle e schiacchiarle facendole mantecare con olio extra vergine di oliva.<br \/>\nIl restante baccal\u00e0 da 100 gr farlo cuocere nel latte. A seguire scolarlo, tritarlo ed aggiungerlo alle patate mantecate fino a creare una purea\u2026<br \/>\nPelare la patata per le chip. Tagliarla finemente e friggere in olio.<\/p>\n<p style=\"text-align: justify;\"><strong>Decorazione piatto:<\/strong><br \/>\nAdagiare su ogni piatto piano una cucchiaiata di burrata di bufala e due gamberi marinati in olio al prezzemolo.<br \/>\nDisporre 3 cucchiaiate di purea di baccal\u00e0 tritato con patate lessate mantecati in olio, intorno disporre i gamberi rossi crudi attorno e le falde dei quattro baccal\u00e1 cotti a vapore.<br \/>\nDecorare con le chips di patate.<\/p>\n<p style=\"text-align: right;\"><em>Ricetta d\u2019autore di Davide Odore<br \/>\nExecutive Chef de il Castello di Guarene nelle Langhe e Roero<\/em><\/p>\n<p style=\"text-align: right;\"><em>Crediti photo by Sara Biondi NewsEventiComo PR<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[box type=&#8221;note&#8221; align=&#8221;aligncenter&#8221; ] 4 Tranci di Baccal\u00e0 da 60 gr l\u2019uno 100 gr di Baccala 1 Burrata di Bufala 2 Patate 1 Patata per chips 8 Gamberi rossi Olio Extravergine di oliva Spicchio d\u2019aglio Basilico Pepe Prezzemolo [\/box] Prendere i quattro tranci di baccal\u00e0, condirli con olio extravergine e cuocerli a vapore a 68\u00b0c per circa 8 minuti. Sfaldare i quattro tranci di baccal\u00e0 e farli marinare in un emulsione di olio, aglio, basilico e pepe. Pelare le 2 patate, lessarle e schiacchiarle facendole mantecare con olio extra vergine di oliva. Il restante baccal\u00e0 da 100 gr farlo cuocere [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":9732,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[373],"tags":[1320,1319],"class_list":["post-9721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-castello-di-guarene","tag-davide-odore","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=\"Prendere i quattro tranci di baccal\u00e0, condirli con olio extravergine e cuocerli a vapore a 68\u00b0c per circa 8 minuti. 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