domenica 3 Luglio 2022 – Aggiornato alle 22:31

ANNUNCIO PUBBLICITARIO

Salmone marinato

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=”Salmone Marinato” 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_1473064308265{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=”Lo chef Adriano Ascani del ristorante Oltremare, che si affaccia su viale Rinascimento, lungomare di Porto D’Ascoli, ci svela la ricetta “Salmone marinato”, uno dei piatti più richiesti dai suoi clienti. Qui da Oltremare il salmone lo marinano in modo diverso rispetto al metodo classico. Il risultato è eccellente. “Il segreto della ricetta – spiega Adriano Ascani – sta nel non tagliare a fettine il salmone bensì lasciarlo marinare con l’intero trancio”. Insomma, il cuoco di Oltremare conosce tutti i trucchetti del mestiere per cucinare il pesce, sempre fresco e di ottima qualità. Il ristorante offre, inoltre, anche serate di intrattenimento con musica e degustazioni prodotti tipici locali. Insomma, i ristoratori Luigino e Maria Rita Capriotti sanno come offrire un servizio di ristorazione impeccabile. Ma andiamo alla ricetta e mettiamoci subito in cucina per provare l’antipasto “Salmone marinato”. ” 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_1473064510293{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]salmone-oltremare[/vc_column_text][vc_column_text]Fase 1
Marinare un trancio di salmone con aceto bianco e abbondante sale e poi lasciarlo in frigorifero per 2 o 3 giorni.

Fase 2
Trascorsi i 2/3 giorni scolare, tagliare a fettine il salmone e conservarlo in olio di semi, aggiungendo cipolla tritata, pepe verde e rosa.  Mettere di nuovo il salmone in freezer per 36 ore.

Fase 3
Passate le 36 ore, toglierlo dal congelatore per metterlo in frigorifero. Questa fase serve per ammorbidirlo dopo che è stato parecchio tempo in congelatore. Servire la fettina di salmone marinato guarnendolo con la rucola tritata, le noci e un filo d’olio extravergine d’oliva.

Et voilà il piatto è pronto per essere servito.[/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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