{"id":3323,"date":"2016-11-23T12:32:09","date_gmt":"2016-11-23T11:32:09","guid":{"rendered":"http:\/\/trebla.ch\/st-jakobsmuscheln-mit-amur-caviar-imperial\/?lang=it"},"modified":"2017-05-19T15:02:03","modified_gmt":"2017-05-19T13:02:03","slug":"st-jakobsmuscheln-mit-amur-caviar-imperial","status":"publish","type":"post","link":"https:\/\/trebla.ch\/it\/ricette\/st-jakobsmuscheln-mit-amur-caviar-imperial\/","title":{"rendered":"CAPPESANTE CON CAVIALE AMUR, IMPERIAL"},"content":{"rendered":"<h3 class=\"bodytext\">Ingredienti per 4 persone<\/h3>\n<table style=\"width: 639px;\">\n<tbody>\n<tr>\n<td style=\"width: 57px;\"><strong>50 gr<\/strong><\/td>\n<td style=\"width: 10px;\"><\/td>\n<td style=\"width: 424px;\"><strong>erba cipollina tagliata fine<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 57px;\"><strong>16<\/strong><\/td>\n<td style=\"width: 10px;\"><\/td>\n<td style=\"width: 424px;\"><strong>cappesante fresche<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 57px;\"><strong>100 gr.<\/strong><\/td>\n<td style=\"width: 10px;\"><\/td>\n<td style=\"width: 424px;\"><strong>caviale Amur, Imperial<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 57px;\"><strong>2,5 dl.<\/strong><\/td>\n<td style=\"width: 10px;\"><\/td>\n<td style=\"width: 424px;\"><strong>panna<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 57px;\"><strong>80 gr.<\/strong><\/td>\n<td style=\"width: 10px;\"><\/td>\n<td style=\"width: 424px;\"><strong>Burro<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 57px;\"><\/td>\n<td style=\"width: 10px;\"><\/td>\n<td style=\"width: 424px;\"><strong>succo e scorza di 2 limoni<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 57px;\"><\/td>\n<td style=\"width: 10px;\"><\/td>\n<td style=\"width: 424px;\"><strong>sale \u201cG\u00e9rande\u201d e pepe<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3 class=\"bodytext\">Preparazione<\/h3>\n<ol>\n<li>Ungere con il burro i quattro piatti di portata. Tagliare le cappesante a fettine sottili e deporne 10 per ogni piatto. Su ogni fettina mettere ca.1 gr. di caviale. Ricoprire delicatamente il caviale con le restanti fettine e pennellare leggermente con il burro.<br \/>&nbsp;<\/li>\n<li>In una piccola casseruola portare ad ebollizione l\u2019acqua con il succo di un limone e le scorze. Scolare e raffreddare sotto acqua fredda corrente.<br \/>&nbsp;<\/li>\n<li>In una piccola sauteuse portare ad ebollizione i 2,5 dl. di panna, versarvi il succo del secondo limone, salare e pepare e montare brevemente con i 50 gr. di burro.<\/li>\n<li>Qualche minuto prima di servire a tavola, unire cautamente il restante caviale alla salsa preparata. Passare i quattro piatti, precedentemente preparati, nel forno preriscaldato a 150\u00b0 per 4 minuti. Attenzione non cuocere!<br \/>&nbsp;<\/li>\n<li>Togliere dal forno e versare la salsa calda sulle cappesante, aromatizzandone poi ciascuna con sale \u201cG\u00e9rande\u201d e decorando con le scorze di limone e l\u2019erba cipollina.<br \/>&nbsp;<\/li>\n<\/ol>\n<p class=\"bodytext\">Buon appetito!<\/p>\n<p class=\"bodytext\" style=\"text-align: right;\"><em>Patrick Zimmermann<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Ingredienti per 4 persone 50 gr erba cipollina tagliata fine 16 cappesante fresche 100 gr. caviale&nbsp;Continue Reading","protected":false},"author":68,"featured_media":3521,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[150],"tags":[],"class_list":["post-3323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","cat-150-id"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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