domenica 3 Luglio 2022 – Aggiornato alle 22:18

ANNUNCIO PUBBLICITARIO

Pesce fritto

CHALET OLTREMARE

[vc_row][vc_column width=”2/3″][vc_custom_heading text=”OLTREMARE 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_1466143099962{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”Pesce fritto” 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_1468389186766{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=”La qualità c’è e si sente. Allo chalet Oltremare il “Pesce fritto” è uno dei piatti più richiesti dai clienti perché qui sono maestri nel prepararlo. Ottimo il suo sapore, rimane delicato e piacevole al palato. Luigino Capriotti, ristoratore del locale, spiega il motivo di questo successo culinario: . All’unisono con Luigino, anche lo chef Antonio Ascani ha spiegato cosa rende una frittura così buona: . Rimangono infatti molto fragranti. La frittura di Oltremare è composta da calamari, gamberi e pesciolini di paranza, tutto pesce di provenienza del Mar Adriatico. A richiesta, inoltre, questa frittura può essere accompagnata da olive all’ascolana a base di pesce, alici panate e cotoletta di palombo. Insomma, una vera e propria esplosione di sapori del mare. Ma la particolarità della frittura di Oltremare sta anche nella scelta della farina che si chiama “Farina di grano tenero granito”. Si tratta di uno sfarinato che si adatta molto bene per la preparazione di pasta fresca e gnocchi ma spesso viene anche utilizzata come spolvero in panificazione e pastificazione. La farina granita, inoltre, è anche ottima per la frittura poiché la rende più friabili, croccante e poco oleosa.” 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_1468389200364{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]pescefritto[/vc_column_text][vc_column_text]Fase 1
Lavare e poi asciugare molto bene il pesce. Quindi infarinarlo con farina di grano tenero granito.

Fase 2
Friggere il pesce impanato nell’olio di semi bollente a 190°. Aspettare che diventi bello dorato e poi scolarlo. Infine, setacciare e metterlo sopra la carta paglia per far sì che tutto l’unto venga ben assorbito. Un pizzico di sale et voilà il pesce fritto è pronto per essere impiattato e servito.

Naturalmente il ristoratore Luigino si raccomanda di cambiare spesso l’olio perché oltre alla qualità dei calamari anche l’olio fa la differenza per la buona riuscita del piatto.[/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_1466143266752{margin-top: -3px !important;margin-left: -10px !important;padding-left: -10px 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