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Grana Padano<\/span>Finger food caldi<\/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” hover_enabled=”0″ title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” sticky_enabled=”0″][\/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″ _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=”{}”]Chef Fabio Zago[\/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=”4.20.0″ _module_preset=”default” text_font=”CheltenhamStd-LightItalic||on||||||” custom_margin=”10px||||false|false” disabled=”on” global_colors_info=”{}”]Lactose free[\/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” _builder_version=”4.19.4″ _module_preset=”default” text_font=”CheltenhamStd-LightItalic||on||||||” custom_margin=”10px||||false|false” disabled=”on” global_colors_info=”{}”]<\/p>\nSenza glutine<\/p>\n
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Il pi\u00f9 siciliano dei piatti, un vero caposaldo della cucina della regione pi\u00f9 meridionale d\u2019Italia, \u00e8 reinterpretato con ingredienti del Nord, per regalare una nuova gioia gastronomica in cui si riunisce l\u2019identit\u00e0 culinaria nazionale. Cubetti di speck del Trentino si sostituiscono al classico rag\u00f9, mentre il Grana padano prende il posto della mozzarella, per dare a questi mini arancini un\u2019anima nuova e inaspettata, pi\u00f9 decisa. Nella preparazione non dimenticate di prepararli pi\u00f9 piccoli possibile: il gioco degli equivoci sar\u00e0 ancora pi\u00f9 azzeccato. Prendeteli con le mani e saggiatene la croccantezza, poi spezzateli a met\u00e0 e osservate l\u2019inusuale ripieno prima di passare all\u2019assaggio. Attenzione, scottano!
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Ingredienti<\/h2>\n
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300 g di riso semifino Vialone nano
\n60 g di burro
\n40 g di cipolla ramata
\n80 g di speck affettato
\n\u00bd dl di vino bianco secco
\n1 l di brodo di carne
\n80 g di Grana Padano
\n40 g di Grana Padano Riserva
\n50 g di farina 00
\n2 uova
\n300 g di pane grattugiato
\nsale q.b.
\n1 l di olio di semi d\u2019arachide (per friggere)<\/h4>\n<\/h4>\n
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Preparazione<\/h2>\n
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STEP 1<\/p>\n
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Tritare la cipolla. Tagliare lo speck a julienne e il Grana Padano a cubetti.Rosolare la cipolla con met\u00e0 del burro a fuoco dolce; unire lo speck. Aggiungere il riso e tostare per 1 minuto circa. Bagnare con il vino e lasciar evaporare.<\/span><\/h4>\n
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STEP 2<\/p>\n
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Bagnare con il brodo bollente e cuocere per 14 minuti circa. Mantecare con il burro rimasto e il Grana Padano Riserva. Stendere il risotto su un\u2019ampia superficie e lasciar raffreddare. Formare delle sfere e porvi al centro un cubetto di Grana Padano.<\/span><\/h4>\n
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STEP 3<\/p>\n
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Passare gli arancini nella farina, nell\u2019uovo sbattuto e nel pangrattato (impanare). Friggere nell\u2019olio caldo a 150\u00b0-160\u00b0 per 7\/8 minuti circa. Passare su un foglio di carta assorbente. Salare e servire gli arancini ancora caldi.<\/span><\/h4>\n
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Ricette Correlate <\/h2>\n
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