{"id":3310,"date":"2016-11-23T12:34:25","date_gmt":"2016-11-23T11:34:25","guid":{"rendered":"http:\/\/trebla.ch\/aal-blanc-mit-oscietre-caviar-und-creme-double\/?lang=it"},"modified":"2017-05-19T14:19:33","modified_gmt":"2017-05-19T12:19:33","slug":"aal-blanc-mit-oscietre-caviar-und-creme-double","status":"publish","type":"post","link":"https:\/\/trebla.ch\/it\/ricette\/aal-blanc-mit-oscietre-caviar-und-creme-double\/","title":{"rendered":"BIANCO D\u2019ANGUILLA AL CAVIALE OSCIETRE E CREMA DI PANNA"},"content":{"rendered":"

Ingredienti per 4 persone<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n
100 gr.<\/strong><\/td>\n<\/td>\ncaviale Osci\u00e8tre<\/strong><\/td>\n<\/tr>\n
50 gr.<\/strong><\/td>\n<\/td>\nrapa di sedano<\/strong><\/td>\n<\/tr>\n
50 gr.<\/strong><\/td>\n<\/td>\nchampignons<\/strong><\/td>\n<\/tr>\n
1 dl.<\/strong><\/td>\n<\/td>\nlatte<\/strong><\/td>\n<\/tr>\n
2 dl.<\/strong><\/td>\n<\/td>\npanna<\/strong><\/td>\n<\/tr>\n
1 dl.<\/strong><\/td>\n<\/td>\npanna montata<\/strong><\/td>\n<\/tr>\n
50 g<\/strong><\/td>\n<\/td>\nburro<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n3 fogli di gelatina<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n4 cucchiai di crema di panna<\/strong><\/td>\n<\/tr>\n
<\/td>\n<\/td>\nsale e pepe<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h3>\n

Preparazione<\/h3>\n
    \n
  1. Tagliare il sedano lavato, gli champignons ed il bianco d\u2019anguilla in cubetti uniformi.
     <\/li>\n
  2. Riscaldare il burro in una sauteuse, aggiungere i cubetti di sedano, champignons e bianco d\u2019anguilla e rosolare leggermente. Unire il latte, i 2 dl. di panna, salare e pepare e cuocere a fuoco lento per circa 20 minuti.
     <\/li>\n
  3. Versare il tutto in un frullatore, frullare e filtrare con un setaccio, premendo con un cucchiaio. Aggiungere alla pur\u00e8a ancora calda la gelatina, ammollata precedentemente in acqua fredda. Lasciar raffreddare il composto in un recipiente con cubetti di ghiaccio rimestando continuamente.
     <\/li>\n
  4. Unire delicatamente al composto raffreddato la panna montata.<\/li>\n
  5. Suddividere il composto in 4 piatti fondi e lasciar raffreddare in frigorifero per circa 1 ora.
     <\/li>\n
  6. 15 minuti prima di portare in tavola togliere dal frigorifero ed all\u2019ultimo momento, al centro di ogni piatto, ammonticchiare il caviale decorandone la base con la crema di panna.
     <\/li>\n<\/ol>\n

    Buon appetito!<\/p>\n

    Patrick Zimmermann<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Ingredienti per 4 persone 100 gr. caviale Osci\u00e8tre 50 gr. rapa di sedano 50 gr. champignons Continue Reading","protected":false},"author":68,"featured_media":3516,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[150],"tags":[],"class_list":["post-3310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","cat-150-id"],"yoast_head":"\nBIANCO D\u2019ANGUILLA AL CAVIALE OSCIETRE E CREMA DI PANNA | Trebla AG<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/trebla.ch\/rezepte\/aal-blanc-mit-oscietre-caviar-und-creme-double\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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