{"id":4519,"date":"2019-04-16T16:50:33","date_gmt":"2019-04-16T14:50:33","guid":{"rendered":"https:\/\/www.gout.ch\/?p=4519"},"modified":"2019-04-16T16:50:33","modified_gmt":"2019-04-16T14:50:33","slug":"tartare-di-coregone-bianco-in-gelatina-al-peperoncino","status":"publish","type":"post","link":"https:\/\/www.gout.ch\/it\/tartare-di-coregone-bianco-in-gelatina-al-peperoncino\/","title":{"rendered":"Tartare di coregone bianco in gelatina al peperoncino"},"content":{"rendered":"<ul>\n<li>Privare i peperoncini dei semi e tagliarli a fettine sottili. Sbollentarli nell&#8217;aceto balsamico per poterli stendere. Scolarli e mettere da parte l&#8217;aceto. Prendere 1\/3 dei peperoncini e disporli in una ciotola. Continuare a cuocere il resto dei peperoncini insieme all&#8217;aceto per 10 minuti.<\/li>\n<li>Passarli nel mixer e trasfeirli in una caseruola. Aggiungere la pectina e portare a ebollizione. Lasciar sobbollire lentamente fino a quando la pectina non si sar\u00e0 sciolta completamente. Versare il liquido sul fondo di quattro piccole coppette. Lasciar rapprendere la gelatina.<\/li>\n<li>Tagliare la cipolla a rondelle molto sottili con l&#8217;aiuto di un affettaverdure. Prendere gli spicchi di pompelmo pelati a vivo e tagliarle a cubetti.<\/li>\n<li>Tagliare il pesce a tartare con un coltello. Aggiungere la cipolla, il coriandolo, i semi e l&#8217;olio di papavero, i cubetti di pompelmo e il succo di limone. Mescolare bene. Controllare il condimento.<\/li>\n<li>Disporre la tartare sulla gelatina. Servire con pane tostato come aperitivo.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>\u00b9 Per ragioni sanitarie si raccomanda di congelare il pesce 36 ore prima di mangiarlo crudo. I pesci (di lago o di\u00a0 mare) possono contenere piccoli vermi che provocano problemi gastrici. Il congelamento evita questo tipo di fastidi.<\/li>\n<li>\u00b2 www.carthagene.ch<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Privare i peperoncini dei semi e tagliarli a fettine sottili. Sbollentarli nell&#8217;aceto balsamico per poterli stendere. Scolarli [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4506,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-single-recettes.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15],"tags":[],"class_list":["post-4519","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tartare di coregone bianco in gelatina al peperoncino - La Settimana del Gusto<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gout.ch\/it\/tartare-di-coregone-bianco-in-gelatina-al-peperoncino\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tartare di coregone bianco in gelatina al peperoncino - La Settimana del Gusto\" \/>\n<meta property=\"og:description\" content=\"Privare i peperoncini dei semi e tagliarli a fettine sottili. 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