lunedì 4 Luglio 2022 – Aggiornato alle 17:07

ANNUNCIO PUBBLICITARIO

Salmone alla granella di pistacchio

KONTIKI

[vc_row][vc_column width=”2/3″][vc_custom_heading text=”KONTIKI 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_1465802158347{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”Salmone alla granella di pistacchio” 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_1470662038795{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=”Allo chalet Kontiki, situato lungo viale Trieste di San Benedetto, sperimentano ricette a base di pesce ogni giorno, alcune sono particolarmente originali come quella che oggi il ristoratore Sandro Grilli presenta: “Salmone alla granella di pistacchio”. Trancio di salmone fresco ricoperto da una deliziosa granella di pistacchio, per veri intenditori della buona cucina. Una ricetta semplice da preparare ma anche squisita da gustare, magari per una cena a lume di candela. Un consiglio: provatela a fare scegliendo i pistacchi di Bronte, ovvero pistacchio di qualità di origine protetta Dop che nasce in Sicilia. Nell’isola questo tipo di pistacchio lo chiamano frastuca (il frutto) e la pianta frastucara e viene prodotto a Bronte, in provincia di Catania. Addirittura qui il pistacchio viene anche chiamato “Oro verde” perché rappresenta per il paese una grande fonte di reddito. Il pistacchio di Bronte è riconoscibile per le dimensioni, per il colore più acceso, di un verde smeraldo, e per il gusto, ed è un prodotto molto richiesto anche all’estero, soprattutto in Giappone. I pistacchi, inoltre, sono costituiti per il 3,9% da acqua, per il 20% da proteine, da carboidrati, 3% da ceneri, 10% da fibre, 7,60 da zuccheri e per l’1,5% da amido. E poi anche tante vitamine, A, C, E. ” 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_1470639348324{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]salmone-granella[/vc_column_text][vc_column_text]Fase 1
Prendere un trancio di salmone fresco, togliere accuratamente le lische e lavarlo bene. Il salmone va spellato. Insaporire con sale e olio extravergine d’oliva.

Fase 2
Fare un trito di pangrattato con olio d’oliva, aglio, prezzemolo tritato e pistacchi pestati. Quindi impanare il salmone con il trito di pangrattato e pistacchi.

Fase 3
Mettere al forno il salmone a 180° per 10 minuti. 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_1465803107659{margin-top: -3px !important;margin-left: -10px !important;padding-left: -10px 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