{"id":1725,"date":"2022-05-22T15:32:00","date_gmt":"2022-05-22T13:32:00","guid":{"rendered":"https:\/\/www.giorgiorimmaudo.it\/?p=1725"},"modified":"2023-12-04T14:30:06","modified_gmt":"2023-12-04T13:30:06","slug":"falsomagro-di-conigliocroccantino-di-ortaggi-di-vittoria-salsa-agrodolce-al-vino-cotto-e-menta%ef%bf%bc","status":"publish","type":"post","link":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/2022\/05\/22\/falsomagro-di-conigliocroccantino-di-ortaggi-di-vittoria-salsa-agrodolce-al-vino-cotto-e-menta%ef%bf%bc\/","title":{"rendered":"Falsomagro di coniglio,croccantino di ortaggi di vittoria, salsa agrodolce al vino cotto e menta\ufffc"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-right\"><a href=\"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts\/1725?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><strong>Per il falsomagro<\/strong><\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1000&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Lombo Di Coniglio&nbsp;<\/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; Salsiccia&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 40&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Pistacchi di Bronte&nbsp;&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 40&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Scalogno&nbsp; <em>maturato<\/em><\/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; Timo fresco&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; Rosmarino&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; ml.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Marsala secco&nbsp; ridotto del 50%<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 40&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Pecorino morbido&nbsp;<\/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; Sale fino&nbsp; e pepe<\/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; Olive nere snocciolate&nbsp;<\/p>\n\n\n\n<p><strong>Per il croccantino di ortaggi<em>:<\/em><\/strong><\/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; Carote novella di Ispica&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 80&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Peperoni rossi e gialli&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 120&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Zucchine&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 40&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cipolle &nbsp;di Giaratana<\/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; Patata novella di Siracusa<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 40&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sedano&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Aglio&nbsp; di Nubia<\/p>\n\n\n\n<p><strong>Per la finitura<\/strong><\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 400&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Salsa al marsala<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 200&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;g&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Fondo di cottura del coniglio<\/p>\n\n\n\n<p>&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;330&nbsp;&nbsp;&nbsp; &nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Fegato e rognoni del coniglio&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;10&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Foglie di menta fresca&nbsp;<\/p>\n\n\n\n<p>Procedimento<\/p>\n\n\n\n<p><strong>Per il coniglio:<\/strong><\/p>\n\n\n\n<p>Disossare il dorso di coniglio ricavando due lombi,metterli su pellicola trasparente e battere leggermente.<\/p>\n\n\n\n<p>Salare e pepare.<\/p>\n\n\n\n<p>Mescolare alla pasta di salsiccia&nbsp; i pistacchi tritati,lo scalogno,il timo e la riduzione di marsala mescolando bene.<\/p>\n\n\n\n<p>Farcire i lombi di coniglio e arrotolare su se stessi,legarli con spago da cucina e rosolarli in una padella con l\u2019olio d\u2019oliva. Eliminare il grasso di cottura e sfumare con il vino,quindi lasciare evaporare e terminare la cottura in forno a 120\u00b0C.<\/p>\n\n\n\n<p><strong>Per il croccante di ortaggi:<\/strong><\/p>\n\n\n\n<p>Tagliare tutti gli ortaggi a julienne dopo averli lavati e condirli con il sale il pepe e la farina.<\/p>\n\n\n\n<p>In una padella versare l\u2019olio&nbsp; sistemare all\u2019interno 8 cerchi del diametro di 6 cm,distribuire all\u2019interno gli ortaggi e rosolare da ambedue le parti.<\/p>\n\n\n\n<p>Appena cotti e croccanti metterli ad asciugare dal grasso di cottura.<\/p>\n\n\n\n<p>In un pentolino ridurre della met\u00e0 il fondo di cottura del coniglio assieme al marsala. Aggiustare di sale e pepe<\/p>\n\n\n\n<p><strong>Finitura e presentazione<\/strong>. Dividere il croccantino di ortaggi nei piatti caldi,sopra il coniglio scaloppato,il fegato e la salsa.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.firstonline.info\/la-ricetta-di-giorgio-rimmaudo-il-farsumagru-di-coniglio-crostini-e-ortaggi\/\">Curiosit\u00e0<\/a><\/strong>.In dialetto siciliano l\u2019aggettivo \u201cfarsu\u201d ha un\u2019altra connotazione, ovvero indica qualcosa o qualcuno che trae in inganno. L\u2019aspetto del \u201cfalso magro\u201d, infatti, \u00e8 ingannevole poich\u00e9 visto dall\u2019esterno si presenta come un rotolo stretto e lungo di carne magra, ma tagliato a fette si rivela farcito di salumi, formaggi, uova, tutti ingredienti che sicuramente non lo rendono un piatto magro. Il piatto \u00e8 dunque un \u201cfalso magro\u201d, cio\u00e8 una pietanza che sembra magra, ma non lo \u00e8.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/falsomagro-di-coniglio-con-crostini-di-ortaggi-1024x768.jpg\" alt=\"\" class=\"wp-image-1726\" width=\"1024\" height=\"768\" srcset=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/falsomagro-di-coniglio-con-crostini-di-ortaggi-1024x768.jpg 1024w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/falsomagro-di-coniglio-con-crostini-di-ortaggi-300x225.jpg 300w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/falsomagro-di-coniglio-con-crostini-di-ortaggi-768x576.jpg 768w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/falsomagro-di-coniglio-con-crostini-di-ortaggi-1536x1152.jpg 1536w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/falsomagro-di-coniglio-con-crostini-di-ortaggi-2048x1536.jpg 2048w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/falsomagro-di-coniglio-con-crostini-di-ortaggi-267x200.jpg 267w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Dose ricetta per 10 porzioni Per il falsomagro &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1000&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Lombo Di Coniglio&nbsp; &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; Salsiccia&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 40&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Pistacchi di Bronte&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 40&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Scalogno&nbsp; maturato &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; Timo fresco&nbsp; &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; Rosmarino&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 30&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ml.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Marsala secco&nbsp; ridotto del 50% &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 40&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Pecorino &hellip;<\/p>\n","protected":false},"author":2,"featured_media":1726,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[22],"class_list":["post-1725","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-secondi-piatti","tag-giorgio-rimmaudo"],"_links":{"self":[{"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts\/1725","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/comments?post=1725"}],"version-history":[{"count":4,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts\/1725\/revisions"}],"predecessor-version":[{"id":1852,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts\/1725\/revisions\/1852"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/media\/1726"}],"wp:attachment":[{"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/media?parent=1725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/categories?post=1725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/tags?post=1725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}