{"id":1658,"date":"2022-05-06T17:38:42","date_gmt":"2022-05-06T15:38:42","guid":{"rendered":"https:\/\/www.giorgiorimmaudo.it\/?p=1658"},"modified":"2022-05-07T13:48:09","modified_gmt":"2022-05-07T11:48:09","slug":"seppiaspatola-e-gambero","status":"publish","type":"post","link":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/2022\/05\/06\/seppiaspatola-e-gambero\/","title":{"rendered":"Seppia,spatola e gambero"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-right\"><a href=\"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/1658?print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/plugins\/pdf-print\/images\/pdf.png\" alt=\"image_pdf\" title=\"Visualizza PDF\" \/><\/a><\/div>\n<p>Dose ricetta per 10 porzioni<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 400&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Seppie&nbsp; <em>pulite<\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/seppia-e-spatola-2018-5-1024x576.jpg\" alt=\"\" class=\"wp-image-1659\" width=\"512\" height=\"288\" srcset=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/seppia-e-spatola-2018-5-1024x576.jpg 1024w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/seppia-e-spatola-2018-5-300x169.jpg 300w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/seppia-e-spatola-2018-5-768x432.jpg 768w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/seppia-e-spatola-2018-5-1536x864.jpg 1536w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/seppia-e-spatola-2018-5-356x200.jpg 356w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/seppia-e-spatola-2018-5.jpg 1632w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/figure><\/div>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 400&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Spatola&nbsp; <em>pulita<\/em><\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 250&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gamberone rosso&nbsp;&nbsp; <em>10 pezzi<\/em><\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Olio extra vergine di oliva&nbsp;<\/p>\n\n\n\n<p><strong>Per la farcia<\/strong><\/p>\n\n\n\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 85\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Farcia di pane casereccio per pesce\u00a0 (<a href=\"https:\/\/www.giorgiorimmaudo.it\/it_IT\/2022\/05\/07\/farcia-di-pane-casereccio-per-pesce\/\" data-type=\"post\" data-id=\"1664\">v.d. ricetta base<\/a>)<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 60&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ritagli della spatola&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Buccia Di Limone grattugiata finemente&nbsp;<\/p>\n\n\n\n<p><strong>Per la finitura<\/strong><\/p>\n\n\n\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1000\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Caponatina <a href=\"https:\/\/www.giorgiorimmaudo.it\/it_IT\/2022\/05\/07\/caponatina\/\" data-type=\"post\" data-id=\"1666\">(v.d. ricetta base)<\/a>\u00a0<\/p>\n\n\n\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 200\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mataroccu\u00a0 <a href=\"https:\/\/www.giorgiorimmaudo.it\/it_IT\/2022\/05\/07\/matarocco\/\" data-type=\"post\" data-id=\"1662\">(v.d. ricetta base)\u00a0<\/a><\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; q.b.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Basilico&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 50&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Olio extra vergine di oliva&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 30&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Erba cipollina a mazzi&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Timo fresco&nbsp;<\/p>\n\n\n\n<p>Procedimento<\/p>\n\n\n\n<p>Per la seppia.Tagliare la seppia in 10 rettangoli e con un coltello tagliante incidele la carne.<\/p>\n\n\n\n<p>Per la spatola.Tagliare la spatola in 10 filetti e batterli leggermente attraverso due fogli di carta forno.<\/p>\n\n\n\n<p>Distribuire la&nbsp; farcia nei filetti e arrotolare su se stesso.<\/p>\n\n\n\n<p>Sistemare i filetti nella pellicola e avvolgerli ben stretti sigillando bene i bordi.<\/p>\n\n\n\n<p>Cuocere la spatola su una vaporiera per 20 minuti.<\/p>\n\n\n\n<p>Appena cotta lasciarla raffreddare.<\/p>\n\n\n\n<p>Per i gamberi. Sistemate i gamberi in una terrina e lasciarli marinare con l\u2019olio,il timo sgranato e la buccia di limone<\/p>\n\n\n\n<p>Finitura e presentazione.In una padella con poco olio rosolare velocemente&nbsp; la seppia e i gamberi aggiustando di sale e pepe.<\/p>\n\n\n\n<p>Nella stessa padella aggiungendo altro olio rosolare dalla parte del taglio la spatola a ambo i lati.<\/p>\n\n\n\n<p>Servire il pesce con la caponatina e il matarocco.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dose ricetta per 10 porzioni &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 400&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Seppie&nbsp; pulite &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 400&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Spatola&nbsp; pulita &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 250&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gamberone rosso&nbsp;&nbsp; 10 pezzi &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Olio extra vergine di oliva&nbsp; Per la farcia \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 85\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Farcia di pane casereccio per pesce\u00a0 (v.d. ricetta base) &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 60&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ritagli della &hellip;<\/p>\n","protected":false},"author":2,"featured_media":1659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[22],"class_list":["post-1658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-secondi-piatti","tag-giorgio-rimmaudo"],"_links":{"self":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/1658","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/comments?post=1658"}],"version-history":[{"count":3,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/1658\/revisions"}],"predecessor-version":[{"id":1671,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/1658\/revisions\/1671"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/media\/1659"}],"wp:attachment":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/media?parent=1658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/categories?post=1658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/tags?post=1658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}