lunedì 4 Luglio 2022 – Aggiornato alle 17:56

ANNUNCIO PUBBLICITARIO

Pesce Spada all’arancia

SIESTA AL MARE

[vc_row][vc_column width=”2/3″][vc_custom_heading text=”CHALET SIESTA AL MARE 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_1466405020812{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”Pesce Spada all’arancia” 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_1466405032426{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=”Sul lungomare Alcide De Gasperi di Grottammare si affaccia lo chalet “Siesta al mare”, specialità pesce fresco del Mar Adriatico preparato dallo chef Filippo Bruni, con alle spalle oltre 30 anni di esperienza come cuoco. Non solo ristorante, il “Siesta al mare” è anche pizzeria con i pizzaioli nonché gestori Giuseppe Ciotti e Stefano Spada, proprietari tra l’altro della pizzeria degli Angeli a Grottammare e l’Asso di Spada a Pagliare. Poi c’è il “Tiki Taka Drink Bar” con Toni Rosetti, anche lui ristoratore e grande esperto nella preparazione dei cocktail, con una lunga formazione di oltre 20 anni all’estero. Famosi i suoi cocktail polinesiani che presenteremo nelle prossime settimane. E infine “Siesta al mare”, oltre a comprendere il “Tiki Taka Bar”, ha anche la gelateria “Panna e Fragola” con solo gelato artigianale. Ma torniamo alla ricetta: oggi siamo nella cucina dello chef Filippo Bruni ed è lui a presentare la ricetta del giorno, ovvero “Pesce spada all’arancia”, un mix di sapori fatto di mare e frutta che si uniscono in modo armonico. Provare per credere. Un piatto buono e salutare ricco di tante proprietà benefiche. Vediamo quali: il pesce spada è un cibo molto proteico, ricco di peptidi, vitamina B6, vitamina PP, vitamina A e vitamina B12 e con pochissimi acidi grassi. In questo antipasto, inoltre, troviamo anche l’arancia che è il frutto simbolo della città di Grottammare. Tante, infatti, le antiche ville sul territorio grottammarese ornate di giardini con bellissimi frutteti di alberi da Arancio. Le arance rappresentano una importante fonte di vitamine: soprattutto la C e la A, ma anche una larga parte di quelle del gruppo B. E grazie alla vitamina C le arance rafforzano il sistema immunitario e prevengono i raffreddori. Soprattutto per le donne una buona notizia: sembra appunto che le arance aiutino a prevenire la cellulite in quanto migliorano la circolazione sanguigna evitando di conseguenza gli inestetismi della pelle. ” 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_1466407759494{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]pescespada-arancia[/vc_column_text][vc_column_text]Fase 1
Dorare la cipolla in una pentola con un filo d’olio extravergine d’oliva e poi unire il pesce spada precedentemente infarinato in entrambi lati. Quindi farlo rosolare finché anche il pesce spada non venga ben dorato, a questo punto spremere mezza arancia e aspettare che il succo si ritiri.

Fase 2
Una volta ritirato il succo di arancia, unire al pesce spada quattro fette di arancia e sfumare con due dita di liquore “Triple sec”. Dopo circa 2 minuti aggiungere un pizzico di sale e il prezzemolo tritato.

Et voilà il piatto è pronto per essere impiattato e servito a tavola. 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_1466406746407{margin-top: -3px !important;margin-left: -10px !important;padding-left: -10px 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