lunedì 4 Luglio 2022 – Aggiornato alle 17:09

ANNUNCIO PUBBLICITARIO

Tagliolino al Granchio

CHALET BOSSA NOVA

[vc_row][vc_column width=”2/3″][vc_custom_heading text=”CHALET BOSSA NOVA PRESENTA” font_container=”tag:h2|font_size:20|text_align:left|color:%230171bc|line_height:1″ google_fonts=”font_family:Cabin%3Aregular%2Citalic%2C500%2C500italic%2C600%2C600italic%2C700%2C700italic|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1465575276854{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”Tagliolino al Granchio” font_container=”tag:h2|font_size:38|text_align:left|color:%230171bc|line_height:1″ google_fonts=”font_family:Bitter%3Aregular%2Citalic%2C700|font_style:700%20bold%20regular%3A700%3Anormal” css=”.vc_custom_1465575312444{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”a cura di CARLA PALIOTTI” font_container=”tag:h2|font_size:18|text_align:left|color:%23ff0202″ google_fonts=”font_family:Droid%20Sans%3Aregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][vc_custom_heading text=”In viale Rinascimento, con vista mare, lo chalet Bossa Nova accoglie i suoi clienti in un ambiente moderno, confortevole ed elegante e nel menu, naturalmente, piatti a base di pesce fresco. Oggi entriamo nella cucina di Bossa Nova dove i due titolari, Francesco e Lara Armandi, insieme allo chef Pietro Saracino sono così gentili da svelarci la specialità della casa: “Tagliolino al granchio”. Un primo piatto delizioso, gustoso da mangiare ma anche molto bello da presentare nelle occasioni particolari. Diamo un’occhiata alla ricetta e se non ci riesce bene è il caso di passare prima da Bossa Nova. ” font_container=”tag:h2|font_size:12|text_align:left|color:%23020000|line_height:2″ google_fonts=”font_family:Arvo%3Aregular%2Citalic%2C700%2C700italic|font_style:400%20italic%3A400%3Aitalic” css=”.vc_custom_1465575330832{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]tagliolino-bossanova[/vc_column_text][vc_column_text]Fase 1
Lavare e pulire il granchio Granciporro, preparare un battuto con aglio e scalogno. Poi versare il battuto in una pentola con olio extravergine d’oliva insieme a sale e pepe. Aspettare che lo scalogno diventi dorato, basta soltanto qualche minuto, poi unire i pomodori tagliati a pezzetti molto piccoli. Sfumare il tutto con mezzo bicchiere di brandy.

Fase 2
Aggiungere al preparato composto da scalogno, pomodori, aglio e brandy, il granchio di qualità Granciporro e poi ricoprirlo con acqua. A questo punto bisogna attendere che il brodo si dimezzi nella giusta quantità.

Fase 3
Nel frattempo che prepariamo il sugo di granchio, mettere a bollire l’acqua e cuocere i nostri tagliolini. Una volta scolati, versare il tagliolino nella pentola con il battuto di granchio e farlo saltare a fuoco basso insieme al condimento in modo tale che la pasta si insaporisca per bene.

Et voilà il piatto è pronto per essere servito. Buon appetito![/vc_column_text][/vc_column][vc_column width=”1/3″ css=”.vc_custom_1464170793989{border-left-width: 1px !important;border-left-color: #474747 !important;border-left-style: dashed !important;}”][vc_custom_heading text=”Lo Chef” font_container=”tag:h2|text_align:left|color:%23d83131″ google_fonts=”font_family:Josefin%20Sans%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic|font_style:600%20bold%20regular%3A600%3Anormal” css=”.vc_custom_1464098817924{margin-top: -3px !important;margin-bottom: -4px !important;margin-left: -10px !important;}”][vc_raw_html css=”.vc_custom_1465575643802{margin-top: -3px !important;margin-left: -10px !important;padding-left: -10px 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salute 23

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