{"id":1742,"date":"2022-05-31T00:27:00","date_gmt":"2022-05-30T22:27:00","guid":{"rendered":"https:\/\/www.giorgiorimmaudo.it\/?p=1742"},"modified":"2022-05-26T00:46:39","modified_gmt":"2022-05-25T22:46:39","slug":"polpo-con-insalata-di-pomodoro-liquida%ef%bf%bc","status":"publish","type":"post","link":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/2022\/05\/31\/polpo-con-insalata-di-pomodoro-liquida%ef%bf%bc\/","title":{"rendered":"Polpo con insalata di pomodoro liquida aromatizzata alla menta"},"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\/1742?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<div class=\"wp-block-image\"><figure class=\"alignright size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/polpo-arrosto-con-insalata-di-pomodoro-liquido.jpg\" alt=\"\" class=\"wp-image-1743\" width=\"768\" height=\"433\" srcset=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/polpo-arrosto-con-insalata-di-pomodoro-liquido.jpg 1024w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/polpo-arrosto-con-insalata-di-pomodoro-liquido-300x169.jpg 300w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/polpo-arrosto-con-insalata-di-pomodoro-liquido-768x433.jpg 768w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/polpo-arrosto-con-insalata-di-pomodoro-liquido-355x200.jpg 355w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure><\/div>\n\n\n\n<p>Dose ricetta per 10 porzioni<\/p>\n\n\n\n<p><strong>Per il polpo<\/strong><\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1200 &nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Polpo fresco&nbsp;<\/p>\n\n\n\n<p><strong>Acqua di pomodoro<\/strong><\/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; Ciliegino Pachino&nbsp;<\/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; Pomodori a grappolo&nbsp;<\/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; Pomodori da insalata&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; Cipolle rosse&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ml.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Olio Extra Vergine di oliva &nbsp;variet\u00e0 Zaituna&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; Aglio&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; Mentuccia foglie&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; Peperoncino&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 0,1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; origano secco&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; Acciughe sott\u2019olio&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; Capperi sotto sale&nbsp;<\/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; 500&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Pane casereccio cubettato e &nbsp;Tostato&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; ml.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Olio Extra Vergine di oliva &nbsp;variet\u00e0 Zaituna&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; Olive nere snocciolate&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; Mentuccia foglie&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; Prezzemolo&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 50&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Germogli di porro&nbsp;<\/p>\n\n\n\n<p>Procedimento<\/p>\n\n\n\n<p><strong>Per il polpo<\/strong>. Cuocerlo in acqua salata bollente con sedano,carote,cipolle,alloro e buccia di limone per 30 minuti. Lasciare raffreddare il polpo in acqua.<\/p>\n\n\n\n<p><strong>Per l\u2019acqua di pomodoro<\/strong>. Mettere tutti gli ingredienti tagliati a cubetti in un sacchetto sottovuoto e chiudere al massimo,quindi lasciare marinare il tutto per 24 ore in frigo.<\/p>\n\n\n\n<p>Aprire il sacchetto con il pomodoro e&nbsp; frullare il contenuto.<\/p>\n\n\n\n<p>Filtrare e lasciare riposare in frigo per trenta minuti.<\/p>\n\n\n\n<p><strong>Tagliare il pane a cubetti<\/strong> e tostarlo in padella con l\u2019olio e gli aromi,quindi metterlo in una terrina e lasciarlo raffreddare leggermente.<\/p>\n\n\n\n<p><strong>Finitura e presentazione<\/strong>. Tagliare il polpo a tocchetti,metterlo in una terrina e condirlo con sale e olio.<\/p>\n\n\n\n<p>Distribuire l\u2019insalata di pomodoro liquida nei piatti fondi,sopra sistemare il polpo tagliato,i germogli di porro e il pane tostato.<\/p>\n\n\n\n<p>Finire con un filo d\u2019olio a crudo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dose ricetta per 10 porzioni Per il polpo &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1200 &nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Polpo fresco&nbsp; Acqua di pomodoro &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; Ciliegino Pachino&nbsp; &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; Pomodori a grappolo&nbsp; &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; Pomodori da insalata&nbsp; &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; Cipolle rosse&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ml.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Olio Extra Vergine di oliva &nbsp;variet\u00e0 Zaituna&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &hellip;<\/p>\n","protected":false},"author":2,"featured_media":1743,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[22],"class_list":["post-1742","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antipasti","tag-giorgio-rimmaudo"],"_links":{"self":[{"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts\/1742","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=1742"}],"version-history":[{"count":2,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts\/1742\/revisions"}],"predecessor-version":[{"id":1748,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts\/1742\/revisions\/1748"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/media\/1743"}],"wp:attachment":[{"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/media?parent=1742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/categories?post=1742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/tags?post=1742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}