{"id":56,"date":"2022-05-24T14:49:07","date_gmt":"2022-05-24T14:49:07","guid":{"rendered":"https:\/\/www.antoninocannavacciuolo.it\/dev-ricette\/?post_type=cp_recipe&#038;p=56"},"modified":"2022-09-14T10:47:37","modified_gmt":"2022-09-14T10:47:37","slug":"baccala","status":"publish","type":"cp_recipe","link":"https:\/\/www.antoninocannavacciuolo.it\/ricette\/secondi-piatti\/baccala\/","title":{"rendered":"Baccal\u00e0 Baccal\u00e0 Baccal\u00e0"},"content":{"rendered":"<h2>Baccal\u00e0 Baccal\u00e0 Baccal\u00e0<\/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 la maionese<\/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\">ml<\/span> <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-amount\" data-decimal=\"100\">100<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">scarti di baccal\u00e0<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"200\">200<\/span> <span class=\"cooked-ing-measurement\">ml<\/span> <span class=\"cooked-ing-name\">olio di girasole<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Per il baccal\u00e0<\/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\">baccal\u00e0 dissalato e spinato <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"200\">200<\/span> <span class=\"cooked-ing-measurement\">ml<\/span> <span class=\"cooked-ing-name\">acqua<\/span><\/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\">ml<\/span> <span class=\"cooked-ing-name\">latte<\/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=\"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\">sale q.b.<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">olio di girasole q.b.<\/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=\"20\">20<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">bietoline<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"10\">10<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">olive verdi in salamoia<\/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\">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 EVO<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">peperoncino q.b.<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">prezzemolo q.b.<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">Per la maionese<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>In un pentolino con coperchio <b>cuocere a fuoco molto lento gli scarti del baccal\u00e0<\/b> nel brodo di pesce per circa 20 minuti senza far arrivare a bollore. Filtrare con lo chinois e lasciar raffreddare. Con l\u2019aiuto di un frullatore a immersione, montare come una maionese aggiungendo l\u2019olio di girasole a filo.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Per il baccal\u00e0<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p><b>Porzionare il baccal\u00e0.<\/b> In una pentola mettere l\u2019acqua, il latte e gli aromi, portare a una temperatura di 85\u00b0 e unire il baccal\u00e0 precedentemente privato della pelle.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>A parte, <b>lessare la pelle<\/b> in acqua per almeno 10 minuti. Con una pinza spostarla su una teglia con carta forno. Coprirla con un altro foglio di carta forno ed essiccarla in forno tra due placche a 165\u00b0 per 15 minuti circa. Friggerla in olio di girasole fino a ottenere delle chips.<\/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><b>Cuocere le bietoline<\/b> in acqua salata con olio evo, aglio e peperoncino. Scolarle appoggiandole su carta assorbente.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n<p>Privare le olive del nocciolo, tagliarle a brunoise e condirle con olio 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 6\">\n<div class=\"cooked-dir-content\">\n<p>In un piatto piano <b>adagiare le bietoline e posizionarvi sopra il baccal\u00e0.<\/b> Intorno mettere la maionese e la brunoise di olive e completare con una chips di baccal\u00e0.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":57,"comment_status":"closed","ping_status":"closed","template":"","class_list":["post-56","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-secondi-pesce","cp_recipe_category-secondi-piatti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Baccal\u00e0 | Le Ricette di Chef Cannavacciuolo<\/title>\n<meta name=\"description\" content=\"La ricetta del baccal\u00e0 di Antonino Cannavacciuolo. 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