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Gerne 6<\/em><\/span><\/div>Teilen<\/p>
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Grana Padano Riserva<\/span>Fleisch<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.19.4″ _module_preset=”default” title_level=”h2″ title_font=”Merriweather||||||||” title_text_color=”#000000″ title_font_size=”56px” title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”recipe_display” _builder_version=”4.19.2″ _module_preset=”default” custom_padding=”11px||4px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Difficulty” _builder_version=”4.19.2″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZGlmZmljdWx0eSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxpbWcgc3JjPVwiL3dwLWNvbnRlbnQvdXBsb2Fkcy8yMDIyLzExL0dyb3VwLTM5My5zdmdcIj4iLCJhZnRlciI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Persons” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfU2VydmVzIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGltZyBzcmM9XCIvd3AtY29udGVudC91cGxvYWRzLzIwMjIvMTEvR3JvdXAtMzgyLnN2Z1wiPiIsImFmdGVyIjoiIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Duration” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZHVyYXRpb24iLCJzZXR0aW5ncyI6eyJiZWZvcmUiOiJbdGltZV9pbWddIiwiYWZ0ZXIiOiIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ disabled_on=”off|off|off” _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||11px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”off|off|off” admin_label=”Difficulty” _builder_version=”4.20.0″ _module_preset=”default” text_font=”MerriweatherItalic||on||||||” header_font=”MerriweatherItalic||||||||” custom_margin=”10px||||false|false” global_colors_info=”{}”]<\/p>\nChef Francesca D’Orazio<\/span><\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”on|on|on” admin_label=”Persons” _builder_version=”4.19.4″ _module_preset=”default” text_font=”CheltenhamStd-LightItalic||on||||||” custom_margin=”10px||||false|false” disabled=”on” global_colors_info=”{}”]<\/p>\n
Senza Lattosio<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ disabled_on=”off|off|off” _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”on|on|on” admin_label=”Persons” _builder_version=”4.19.5″ _module_preset=”default” text_font=”CheltenhamStd-LightItalic||on||||||” custom_margin=”10px||||false|false” disabled=”on” locked=”off” global_colors_info=”{}”]Senza Glutine[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”ingredient_sec” _builder_version=”4.19.2″ _module_preset=”default” custom_margin=”-6px|||||” custom_padding=”4px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.19.4″ _module_preset=”default” custom_margin=”-29px|auto||auto||” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”on|on|on” admin_label=”Step Description” _builder_version=”4.20.0″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”0px||3px||false|false” custom_padding=”0px||||false|false” disabled=”on” global_colors_info=”{}”]<\/p>\n
Se c\u2019\u00e8 qualcosa che amo pi\u00f9 del formaggio \u00e8 la pasta fatta in casa, quindi il giorno in cui condivider\u00f2 con voi una delle mie ricette preferite di pasta con Grana Padano, dovreste gi\u00e0 sapere che \u00e8 buona!
\nHo imparato a fare i garganelli quando sono stato ad Imola, vicino a Bologna. I garganelli sono simili alle penne e sono sorprendenti se serviti in ricche salse. Per fare i garganelli utilizzo un impasto di tuorli d\u2019uovo e se li accompagno con un sugo alla bolognese, mi piace servirli con asparagi e una salsa di formaggio molto gustosa a base di Grana Padano Riserva Oltre 20 mesi, una vera bomba di umami.
\nUn condimento trionfante per questo piatto di pasta \u00e8 sicuramente qualche scaglia di tartufo estivo o un filo di olio al tartufo, ma se non \u00e8 disponibile, aggiungete pure del formaggio extra e qualche foglia di basilico e sar\u00e0 altrettanto delizioso.
\nConsiglio dello chef: per dare ai garganelli la loro forma tradizionale serve il \u201cpettine per garganelli\u201d. Se non riuscite a trovarlo potete usare una spatola di legno per il burro e un bastoncino di legno.<\/h4>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_margin=”-19px|auto||auto||” custom_padding=”6px|||||” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Ingredienti” _builder_version=”4.20.0″ _module_preset=”default” text_font=”|700|||||||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Zutaten<\/h2>\n
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1 Perlhuhn, etwa 1,2 kg
\n200 g gekochte Kastanien
\n200 g Salsiccia
\n250 g Kalbshackfleisch
\n2 Eier
\n30 g Semmelbr\u00f6sel
\n100 g geriebener Grana Padano DOP Riserva
\n50 g rote Fr\u00fcchte
\nein paar Gramm Tr\u00fcffel
\n2 EL gehackter Rosmarin, Thymian und Salbei
\n80 g d\u00fcnn geschnittener frischer Pancetta (oder Speck)
\n500 g kleine neue Kartoffeln
\n1 Zwiebel
\n2 M\u00f6hren
\n1 Stange Staudensellerie
\n250 ml Granatapfelsaft
\nSalz
\nMyrten- oder Rosmarinzweige
\nF\u00fcr die Granatapfelspalten
\n4 Granat\u00e4pfel, aus denen 250 ml Granatapfelsaft gewonnen werden kann
\n15 g Gelatinebl\u00e4tter
\n30 g Zucker
\n1 EL Orangenlik\u00f6r
\n<\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” custom_margin=”||-2px|||” custom_padding=”||0px|||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Zubereitung\u00a0<\/span><\/h1>\n
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STEP 1<\/p>\n
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Den Ofen auf 180\u00b0C vorheizen. Das Perlhuhn ausnehmen und unter flie\u00dfendem Wasser absp\u00fclen.<\/span><\/h4>\n
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STEP 2<\/p>\n
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Das Hackfleisch, die Salsiccia, die Eier, die Semmelbr\u00f6sel, die halbierten Kastanien und die roten Fr\u00fcchte in eine Sch\u00fcssel geben. Den geriebenen Grana Padano DOP Riserva, die gehackten Kr\u00e4uter und eine Prise Salz hinzugeben. Das Perlhuhn mit der F\u00fcllung f\u00fcllen. <\/span><\/h4>\n
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STEP 3<\/p>\n
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Das Perlhuhn mit Salz einreiben und danach mit Pancettascheiben und Myrten- oder Rosmarinzweigen umh\u00fcllen. Die Fl\u00fcgel und die Beine mit einem Faden zusammenbinden und das Perlhuhn in eine Auflaufform legen. An den Seiten Sellerie, Karotten, in St\u00fccke geschnittene Zwiebeln verteilen. Mit dem Granatapfelsaft betr\u00e4ufeln und ca. 1,5 Stunden im Backofen garen; dabei ab und an mit dem Bratensaft \u00fcbergie\u00dfen. Die Kartoffeln in die Pfanne geben, 30 Minuten im Ofen weiter r\u00f6sten, den Ofen ausschalten und noch 10 Minuten ruhen lassen.<\/span><\/h4>\n
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STEP 4<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/Crostatina-di-Zucca-e-Grana-Padano-miele-e-lamponi-4-20206.jpg” title_text=”Crostatina-di-Zucca-e-Grana-Padano-miele-e-lamponi-4-20206″ disabled_on=”on|on|on” admin_label=”Step Image” _builder_version=”4.19.4″ _module_preset=”default” custom_margin=”||30px|||” disabled=”on” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” admin_label=”Step Description” _builder_version=”4.20.0″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”20px||||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
F\u00fcr die Granatapfelspalten die Gelatine in kaltem Wasser einweichen. Die Granat\u00e4pfel der L\u00e4nge nach halbieren und auspressen, bis ein halber Liter Saft erhalten wird. Den Saft filtern und zusammen mit dem Zucker erhitzen, ohne ihn zum Kochen zu bringen. Die ausgedr\u00fcckte Gelatine und den Lik\u00f6r hinzugeben. Die geleerten Granatapfelschalen f\u00fcllen und mindestens 3 Stunden in den K\u00fchlschrank stellen. In Spalten schneiden. <\/span><\/h4>\n
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STEP 5<\/p>\n
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Zum Servieren das Perlhuhn in die Mitte eines Serviertellers legen, mit den Kartoffeln umgeben und mit den Granatapfelschnitzen garnieren.<\/span><\/h4>\n
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STEP 6<\/p>\n
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Versa un paio di cucchiai di salsa di Grana Padano caldo nelle ciotole basse e guarnisci con i garganelli. Aggiungi il tartufo estivo e altro Grana Padano grattugiato. Mescola per bene e buon appetito! <\/h4>\n
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ISIS De Gennaro de Vico Equense NA (A scuola di cucina con Grana Padano – 2016\/2017)<\/span><\/h4>\n
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Varianti<\/h3>\n
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Volete provare la versione di \u201cterra\u201d di questo sfizioso piatto?
Sostituite il salmone con delle fettine sottili di roast beef, otterrete una variante altrettanto gustosa!<\/h4>\n[\/et_pb_text][et_pb_text admin_label=”Suggerimenti” _builder_version=”4.19.2″ _module_preset=”default” text_font=”|700|||||||” header_3_font=”Merriweather||||||||” header_3_text_color=”#0f0f0f” header_3_font_size=”32px” header_3_line_height=”40px” custom_margin=”||15px|||” global_colors_info=”{}”]<\/p>\n
Suggerimenti<\/h3>\n
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Si consiglia di servire subito l\u2019avocado, uova e salmone.<\/h4>\n
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Informazioni nutrizionali<\/h3>\n
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\n\n
\n \n Energia<\/h4>\n<\/th>\n
\n 2087,9 KJ \/ 498,6 kcal<\/h4>\n<\/td>\n<\/tr>\n
\n \n Grassi<\/h4>\n<\/th>\n
\n 38,9 g<\/h4>\n<\/td>\n<\/tr>\n
\n \n Carboidrati<\/h4>\n<\/th>\n
\n 29,5 g<\/h4>\n<\/td>\n<\/tr>\n
\n \n Proteine<\/h4>\n<\/th>\n
\n 7,7 g<\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
[\/et_pb_text][et_pb_comments module_class=”comment_section” _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_comments][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”related_product_wrapper ricette_main_sec” _builder_version=”4.19.4″ _module_preset=”default” background_color=”#f7f7f7″ global_colors_info=”{}”][et_pb_row _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_padding=”||23px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” header_2_font=”Merriweather|700|||||||” header_2_text_align=”center” header_2_text_color=”#000000″ header_2_font_size=”56px” header_2_line_height=”97px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Verwandte Rezepte<\/span><\/h2>\n
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