{"id":100,"date":"2022-05-27T14:51:18","date_gmt":"2022-05-27T14:51:18","guid":{"rendered":"https:\/\/www.antoninocannavacciuolo.it\/dev-ricette\/?post_type=cp_recipe&#038;p=100"},"modified":"2023-05-30T09:38:28","modified_gmt":"2023-05-30T09:38:28","slug":"tagliatelle-fagioli-crema-aglio-bottarga-tonno","status":"publish","type":"cp_recipe","link":"https:\/\/www.antoninocannavacciuolo.it\/ricette\/primi-piatti\/tagliatelle-fagioli-crema-aglio-bottarga-tonno\/","title":{"rendered":"Tagliatelle di fagioli, crema all&#8217;aglio e bottarga"},"content":{"rendered":"<h2>Tagliatelle di fagioli, crema all&#8217;aglio e bottarga<\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">DOSI PER 4 PERSONE<\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Per le tagliatelle di fagioli<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"500\">500<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">fagioli borlotti secchi<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">gambo di sedano<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">carota<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">cipolla<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">spicchio d&#8217;aglio<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">foglia di alloro<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"225\">225<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">farina 00<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"30\">30<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">semola<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">uovo<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"13\">13<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">tuorli<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">pizzico di sale<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">acqua fredda q.b.<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a href=\"https:\/\/shop.antoninocannavacciuolo.it\/store\/food\/olio-extravergine-di-oliva-italiano\/\">Olio extravergine di oliva italiano<\/a><\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Per la salsa di bottarga<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"100\">100<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\"><a href=\"https:\/\/shop.antoninocannavacciuolo.it\/store\/food\/bottarga-di-muggine\/\">Bottarga di muggine<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"40\">40<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">burro<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">spicchio d&#8217;aglio<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">brodo di pesce<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">pepe q.b.<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a href=\"https:\/\/shop.antoninocannavacciuolo.it\/store\/food\/olio-extravergine-di-oliva-italiano\/\">Olio extravergine di oliva italiano<\/a><\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Per la finitura e\/o l&#039;impiattamento<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"8\">8<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">cucchiai di crema all\u2019aglio<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">limone non trattato<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">prezzemolo tritato q.b. <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">parmigiano grattugiato q.b.<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">sale q.b.<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a href=\"https:\/\/shop.antoninocannavacciuolo.it\/store\/food\/olio-extravergine-di-oliva-italiano\/\">Olio extravergine di oliva italiano<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">olio all&#8217;aglio (1 testa d\u2019aglio per 100 ml di olio evo; frullare)<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">Per le tagliatelle di fagioli<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p><b>Mettere i fagioli borlotti nell\u2019acqua fredda<\/b> e cuocere con il sedano, la carota e la cipolla tagliati grossi pi\u00f9 lo spicchio d\u2019aglio e la foglia di alloro. <\/p>\n<p>Una volta cotti, <b>scolare i fagioli<\/b> (eliminando le verdure, l\u2019aglio e gli aromi) e allargarli su placche forate, quindi essiccarli in forno auna temperatura di 90\u00b0 per circa 4-5 ore. <\/p>\n<p><b>Frullare i fagioli essiccati,<\/b> setacciarli e recuperare la farina (chi volesse evitare questa preparazione pu\u00f2 acquistare la farina di fagioli).<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Impastarne 225 g con la farina 00, la semola, i tuorli, l\u2019uovo intero, l\u2019olio e un pizzico di sale, aggiungendo l\u2019acqua poco alla volta fino a ottenere un impasto omogeneo e abbastanza duro. <\/p>\n<p>Formare una palla, avvolgerla con la pellicola e farla riposare per almeno 1 ora. Stendere la pasta e tagliarla a strisce. Se non la usiamo subito possiamo creare i nidi e conservarli in frigorifero.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Per la salsa di bottarga<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>In una padella, mettere a rosolare l\u2019olio con lo spicchio d\u2019aglio. <b>Togliere l\u2019aglio,<\/b> quindi incorporare met\u00e0 della bottarga precedentemente grattugiata, il brodo di pesce, il burro e il pepe e mescolare fino a ottenere una salsa cremosa.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Per la finitura<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p>Dopo aver cotto le tagliatelle per 3 minuti in acqua salata, <b>completare la cottura nella padella con la salsa di bottarga.<\/b> Mantecare con parmigiano, olio evo, olio all\u2019aglio e prezzemolo.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Come servire<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n<p><i>Arrotolare la tagliatella con l\u2019aiuto di un coppa pasta e metterla al centro di una fondina.  Versarvi sopra due cucchiai di crema all\u2019aglio tiepida e un cucchiaio di salsa di bottarga. <\/p>\n<p><b>Guarnire con la rimanente bottarga<\/b> tagliata a lamelle e una grattugiata di buccia di limone.<i><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":135,"comment_status":"closed","ping_status":"closed","template":"","class_list":["post-100","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-primi-pesce","cp_recipe_category-primi-piatti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tagliatelle fagioli, aglio e bottarga | Le Ricette di Chef Cannavacciuolo<\/title>\n<meta name=\"description\" content=\"La ricetta delle tagliatelle di fagioli, crema all&#039;aglio e bottarga di tonno di Antonino Cannavacciuolo. 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