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Piace a 19<\/em><\/span><\/div>Condividi<\/p>
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Grana Padano<\/span>Carne<\/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″ _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=”on|on|on” admin_label=”Difficulty” _builder_version=”4.19.5″ _module_preset=”default” text_font=”MerriweatherItalic||on||||||” header_font=”MerriweatherItalic||||||||” custom_margin=”10px||||false|false” disabled=”on” global_colors_info=”{}”]<\/p>\nStefano e Claudio Vicina<\/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=”4.19.5″ _module_preset=”default” text_font=”CheltenhamStd-LightItalic||on||||||” custom_margin=”10px||||false|false” disabled=”on” global_colors_info=”{}”]<\/p>\n
Senza Lattosio<\/span><\/p>\n
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Senza glutine<\/p>\n
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Ingredienti<\/span><\/h2>\n
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200 g farina di mais per polenta istantanea
\n150 g Grana Padano
\n500 g funghi portobello
\n1 carota
\n1\/2 cipolla
\n1\/2 costa di sedano
\nerbe aromatiche (timo, salvia, prezzemolo)
\n1\/2 bicchiere di vino rosso
\n1 cucchiaio di concentrato di pomodoro
\n1 tazza di brodo vegetale
\nolio evo
\nsale
\npepe<\/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=”4.19.5″ _module_preset=”default” custom_margin=”||-2px|||” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n
Preparazione<\/span><\/h1>\n
<\/h1>\n
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STEP 1<\/p>\n
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Mondate i funghi e tagliateli a cubetti grossi.<\/span><\/h4>\n
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STEP 2<\/p>\n
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Tritate finemente la carota, il sedano e la cipolla e fateli soffriggere con 3 cucchiai di olio evo in una casseruola. Unite anche le erbe aromatiche tritate. Aggiungete i funghi, il concentrato di pomodoro e fateli rosolare. Sfumate con il vino e lasciatelo evaporare.<\/span><\/h4>\n
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STEP 3<\/p>\n
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Unite il brodo e lasciate cuocere per 20 minuti. Aggiustate di sale e pepe.<\/span><\/h4>\n
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STEP 4<\/p>\n
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Preparate la polenta seguendo le indicazioni della confezione, appena pronta versatela nei piatti e adagiate sopra lo spezzatino di funghi. Guarnite con le scaglie di Grana Padano e servite subito.<\/span><\/h4>\n
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Ricette Correlate<\/span><\/h2>\n
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