{"id":7188,"date":"2020-02-14T07:48:09","date_gmt":"2020-02-14T06:48:09","guid":{"rendered":"https:\/\/www.pinetahotels.it\/blog\/?p=7188"},"modified":"2020-02-13T18:49:46","modified_gmt":"2020-02-13T17:49:46","slug":"trippa-fritta","status":"publish","type":"post","link":"https:\/\/www.pinetanatureresort.it\/blog\/trippa-fritta\/","title":{"rendered":"Croccante di Trippa, gel al Limone e Crescione di Ruscello"},"content":{"rendered":"<p>A poco meno di un mese dalla conclusione di <strong><em>#TrentinoTrippa<\/em><\/strong> ecco a voi la prima ricetta di uno dei piatti presentati durante il festival. Iniziamo dall&#8217;ultimo Chef che ha partecipato, la sera del 16 gennaio. <strong>Daniele Melis ha presentato il suo Croccante di Trippa, gel al Limone e crescione di ruscello<\/strong>. Ecco tutti i segreti &#8230;. o quasi!<\/p>\n<h2><strong>Ingredienti per la crocchetta<\/strong><\/h2>\n<ul>\n<li>300\u00a0 g\u00a0 \u00a0trippa bollita<\/li>\n<li>100\u00a0 g\u00a0 \u00a0concentrato di pomodoro<\/li>\n<li>100\u00a0 g\u00a0 \u00a0Trentingrana<\/li>\n<li>brodo vegetale<\/li>\n<li>pane grattugiato<\/li>\n<li>uovo<\/li>\n<li>farina<\/li>\n<\/ul>\n<p><!--StartFragment--><\/p>\n\n\n<figure class=\"wp-block-image\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\" alt=\"CROCCANTE DI TRIPPA, GEL AL LIMONE E CRESCIONE DI RUSCELLO da TrentinoTrippa\" class=\"wp-image-7189 cmsmasters_img cmsmasters-lazyload lazyload\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" data-src=\"https:\/\/www.pinetanatureresort.it\/blog\/wp-content\/uploads\/2020\/02\/Trentino_trippa-mattia-borgago_DSC_9405-39-1024x683.jpg\" data-srcset=\"https:\/\/www.pinetanatureresort.it\/blog\/wp-content\/uploads\/2020\/02\/Trentino_trippa-mattia-borgago_DSC_9405-39-1024x683.jpg 1024w, https:\/\/www.pinetanatureresort.it\/blog\/wp-content\/uploads\/2020\/02\/Trentino_trippa-mattia-borgago_DSC_9405-39-300x200.jpg 300w, https:\/\/www.pinetanatureresort.it\/blog\/wp-content\/uploads\/2020\/02\/Trentino_trippa-mattia-borgago_DSC_9405-39-768x513.jpg 768w, https:\/\/www.pinetanatureresort.it\/blog\/wp-content\/uploads\/2020\/02\/Trentino_trippa-mattia-borgago_DSC_9405-39-330x220.jpg 330w\"><figcaption><em>CROCCANTE DI TRIPPA, GEL AL LIMONE E CRESCIONE DI RUSCELLO<\/em><\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Preparazione<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Tagliare a listarelle sottili la trippa. In una casseruola rosolare leggermente la trippa, unire il concentrato di pomodoro. <strong>Aggiungere man mano che cuoce un mestolo di brodo alla volta, cuocere per 40 minuti. Infine aggiungere il Trentingrana e aggiustare di sale<\/strong>. (La trippa dovr\u00e0 risultare ben cotta e asciutta.) Versarla quindi su una placca e lasciarla raffreddare. Con l&#8217;aiuto del budello articifiale creare dei cilindri e congelarli leggermente (sar\u00e0 pi\u00f9 facile al taglio). Tagliare i cilindri della lunghezza voluta e togliere il budello artificiale. Passare i cilindri nella farina, uovo e nel pane grattugiato. Effettuare due volte quest&#8217;ultimo passaggio.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredienti per il fondente di patate<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>500  g   patate<\/li><li>100  g   latte<\/li><li>50    g   burro<\/li><li>sale<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Bollire le patate in abbondante acqua salata. <strong>Una volta cotte, con l&#8217;aiuto di una frusta lavorarle alternando il latte bollente e il burro<\/strong>. Aggiustare di sale il fondente di patate.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredienti per il gel di limone<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>100  g   succo di limone<\/li><li>60    g   zucchero<\/li><li>1,4   g   agar agar<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Mescolare zucchero e agar agar, aggiungere il succo di limone. Portare il tutto a ebollizione per un paio di minuti. <strong>Far raffreddare, una volta freddo il composto frullare e mettere in un biberon<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"1024\" height=\"684\" src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\" alt=\"\" class=\"wp-image-7201 cmsmasters_img cmsmasters-lazyload lazyload\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" data-src=\"https:\/\/www.pinetanatureresort.it\/blog\/wp-content\/uploads\/2020\/02\/daniele-melis-chef-1024x684.jpg\" data-srcset=\"https:\/\/www.pinetanatureresort.it\/blog\/wp-content\/uploads\/2020\/02\/daniele-melis-chef-1024x684.jpg 1024w, https:\/\/www.pinetanatureresort.it\/blog\/wp-content\/uploads\/2020\/02\/daniele-melis-chef-300x200.jpg 300w, https:\/\/www.pinetanatureresort.it\/blog\/wp-content\/uploads\/2020\/02\/daniele-melis-chef-768x513.jpg 768w, https:\/\/www.pinetanatureresort.it\/blog\/wp-content\/uploads\/2020\/02\/daniele-melis-chef-330x220.jpg 330w, https:\/\/www.pinetanatureresort.it\/blog\/wp-content\/uploads\/2020\/02\/daniele-melis-chef.jpg 2048w\"><figcaption><em>In centro Chef Daniele Melis, con Paolo Cescatti a destra e Mario Di Nuzzo a sinistr<\/em>a<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Presentazione<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Friggere il croccante di trippa fin quando risulter\u00e0 ben dorato. <strong>Sulla base del piatto di presentazione posizionare un cucchiaio di fondente di patate, posizionarci sopra il croccante<\/strong>. Con l&#8217;aiuto del biberon mettere alcuni  spuntoni di gel sul croccante. Concludere il piatto decorando con qualche foglia di crescione di ruscello e germogli vari.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Scopri altre ricette speciali nella sezione &#8220;<strong><a href=\"https:\/\/www.pinetanatureresort.it\/blog\/category\/categorie\/sapori-trentini\/\">Sapori trentini con Mattia<\/a><\/strong>&#8221; e &#8230; <strong>dai un occhio al nostro <\/strong><a rel=\"noreferrer noopener\" aria-label=\"centro benessere (apre in una nuova scheda)\" href=\"https:\/\/www.pinetanatureresort.it\/it\/benessere\/\" target=\"_blank\"><strong>centro benessere<\/strong><\/a><strong> e alle imperdibili <\/strong><a rel=\"noreferrer noopener\" aria-label=\"offerte speciali (apre in una nuova scheda)\" href=\"https:\/\/www.pinetanatureresort.it\/it\/componi-la-tua-vacanza\/offerte-hotel-trentino\/\" target=\"_blank\"><strong>offerte speciali<\/strong><\/a>. Una <strong>vacanza al Pineta<\/strong> all&#8217;insegna del relax, del buon cibo e della natura ti cambier\u00e0 la vita!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A poco meno di un mese dalla conclusione di #TrentinoTrippa ecco a voi la prima ricetta di uno dei piatti presentati durante il festival. Iniziamo dall&#8217;ultimo Chef che ha partecipato, la sera del 16 gennaio. Daniele Melis ha presentato il suo Croccante di Trippa, gel al Limone e crescione di ruscello. Ecco tutti i segreti&#8230;<\/p>\n","protected":false},"author":3,"featured_media":7190,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[355],"tags":[],"post_template":[],"top_category":[],"class_list":["post-7188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sapori-trentini"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\r\n<title>Trippa fritta croccante, gel al limone e crescione - ricetta chef Melis<\/title>\r\n<meta name=\"description\" content=\"Croccante di trippa, gel al limone e crescione di Ruscello: scopri la magica ricetta di chef Daniele Melis!\" \/>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/www.pinetanatureresort.it\/blog\/trippa-fritta\/\" \/>\r\n<meta property=\"og:locale\" content=\"it_IT\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"Trippa fritta croccante, gel al limone e crescione - 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