{"id":2103,"date":"2020-02-29T17:00:36","date_gmt":"2020-02-29T16:00:36","guid":{"rendered":"http:\/\/www.edizionipolis.it\/magazine\/?p=2103"},"modified":"2020-02-28T12:53:51","modified_gmt":"2020-02-28T11:53:51","slug":"sapore-di-mare","status":"publish","type":"post","link":"https:\/\/www.istitutogalanteoliva.it\/magazine\/2020\/02\/29\/sapore-di-mare\/","title":{"rendered":"SAPORE DI MARE"},"content":{"rendered":"\n<p>La nostra terra \u00e8 caratterizzate da paesaggi\ne coste meravigliose che, oltre ad essere\nuna vera goduria per gli occhi, riusciamo a ricavare (come nostro\nsolito fare), piatti freschi e saporiti attenendosi sempre a ci\u00f2 che \u00e8 &#8220;la\nnostra tradizione&#8221;.\nOggi proponiamo una ricetta facile e veloce da poter fare in qualsiasi periodo\ncos\u00ec da riuscire a sentire il sapore e il profumo d&#8217; estate tutto l&#8217;anno.\nQuesto piatto \u00e8 nato come cucina di riciclo, i pescatori a \ufb01ne giornata portavo\na casa ci\u00f2 che non era stato venduto lo condivano e davano da sfamare alle\nproprie famiglie. Oggi invece anche se \u00e8 un piatto semplice in alcuni\nristoranti \u00e8 uno dei piatti pi\u00f9 rinomati.<\/p>\n\n\n\n<p><strong>INSALATA DI MARE AL LIMONE.<\/strong><\/p>\n\n\n\n<p>500 gr calamari<\/p>\n\n\n\n<p>400 gr code di gamberi <\/p>\n\n\n\n<p>1 cipolla<\/p>\n\n\n\n<p>1 foglia\nalloro<\/p>\n\n\n\n<p>&nbsp;1 spicchio aglio<\/p>\n\n\n\n<p>q.b. limone<\/p>\n\n\n\n<p>2 dl vino bianco<\/p>\n\n\n\n<p>q.b.\nprezzemolo<\/p>\n\n\n\n<p>q.b. olio\ndi oliva extravergine<\/p>\n\n\n\n<p>q.b. pepe<\/p>\n\n\n\n<p>q.b. sale<\/p>\n\n\n\n<p>Mettere in una pentola la cipolla spellata, la foglia di alloro,\n4-5 gambi di prezzemolo, coprire con abbondante acqua e portare ad ebollizione. Salare ed\naggiungere i calamari puliti e farli cuocere a \ufb01amma &nbsp;bassa per circa 4\/5 minuti\ndalla ripresa dell\u2019ebollizione, scolarli e lasciarli intiepidire.<\/p>\n\n\n\n<p>Eliminare &nbsp;il guscio dalle\ncode di gamberi.\nCon un coltellino incidere il dorso al centro\ne s\ufb01lare&nbsp; il \ufb01letto nero intestinale con l\u2019aiuto\ndi uno stecchino, poi sciacquarli. Portare ad ebollizione\n&nbsp;in una pentola\n&nbsp;2 dl di vino e 2 dl di acqua,\nsalare, tuffare le code di gamberi, cuocerle per circa 1 minuto e scolarle.<\/p>\n\n\n\n<p>Tagliare i calamari a fettine sottili e metterli in una ciotola con i gamberi.\nVersare in un barattolo con il tappo a vite\n5 cucchiai di olio e 2 di limone, l\u2019aglio\ntritato \ufb01ne, sale e pepe.\nChiudere e agitare\nbene, poi irrorare il pesce. Mescolare, suddividere nei piatti e spolverizzare con le foglie\ndi prezzemolo tritate.<\/p>\n<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-bottom-left\"><a href=\"https:\/\/www.istitutogalanteoliva.it\/magazine\/wp-json\/wp\/v2\/posts\/2103?print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.istitutogalanteoliva.it\/magazine\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Stampa contenuto\" \/><span class=\"pdfprnt-button-title pdfprnt-button-print-title\">Download in PDF<\/span><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>La nostra terra \u00e8 caratterizzate da paesaggi e coste meravigliose che, oltre ad essere una<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34,36],"tags":[],"class_list":["post-2103","post","type-post","status-publish","format-standard","hentry","category-34","category-mangiando-mangiando"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - 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