{"id":16741,"date":"2022-02-25T14:11:30","date_gmt":"2022-02-25T13:11:30","guid":{"rendered":"https:\/\/www.abf.eu\/bergamo\/?p=16741"},"modified":"2022-04-15T10:13:28","modified_gmt":"2022-04-15T08:13:28","slug":"piramidi-verdi-ripiene","status":"publish","type":"post","link":"https:\/\/www.abf.eu\/bergamo\/piramidi-verdi-ripiene\/","title":{"rendered":"Piramidi Verdi Ripiene"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Oggi vi proponiamo la ricetta delle squisite e delicate sfoglie agli spinaci con nasello, adagiate sulla vellutata di cavolfiore e caviale al pomodoro. Insomma, le pi\u00f9 comunemente chiamate &#8220;Piramidi verdi&#8221;.<\/h2>\n\n\n\n<p><strong>Ecco gli ingredienti delle piramidi verdi per 4 persone:<\/strong><\/p>\n\n\n\n<p><em>Ingredienti per il caviale al pomodoro<\/em>:<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<ul class=\"wp-block-list\"><li>Acqua al pomodoro                    <strong>150 g.<\/strong><\/li><li>Agar agar                                    <strong>1 g.<\/strong><\/li><li>Olio di semi freddo (4\u00b0c)             <strong>200 ml<\/strong><\/li><li>Sale<\/li><\/ul>\n\n\n\n<p><em>Per la crema di cavolfiore:<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Cavolfiore                                   <strong>450 g.<\/strong><\/li><li>Olio e.v.o.                                   <strong>q.b.<\/strong><\/li><li>Sale e pepe                                <strong>q.b.<\/strong><\/li><\/ul>\n\n\n\n<p><em>Per la pasta fresca:<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Farina 00                                    <strong>140 g.<\/strong><\/li><li>Polvere di spinaci &nbsp;                     <strong>35 g.<\/strong><\/li><li>Uova &nbsp; &nbsp;                                      <strong>1<\/strong><\/li><li>Tuorli &nbsp;                                     &nbsp; <strong>2<\/strong><\/li><\/ul>\n\n\n\n<p><em>Per il ripieno:<\/em><\/p>\n<\/div><\/div>\n\n\n\n<ul class=\"wp-block-list\"><li>Nasello fresco                            <strong>200 g.<\/strong><\/li><li>Aglio a spicchi                       &nbsp; &nbsp; <strong>1<\/strong><\/li><li>Limone la scorza &nbsp;                      <strong>\u00bd<\/strong><\/li><li>Olio e.v.o. &nbsp;                                <strong>60 g.<\/strong><\/li><li>Sale e pepe<\/li><\/ul>\n\n\n\n<p><em>Per decorare:<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Carote arancioni &nbsp; &nbsp;                   <strong>2<\/strong><\/li><li>Germogli di daikon<\/li><li>Olio e.v.o<\/li><li>Sale e pepe<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"> PREPARAZIONE<\/h3>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:35% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-1-2-1024x1024.jpg\" alt=\"\" class=\"wp-image-16745 size-full\"\/><\/figure><div class=\"wp-block-media-text__content\">\n<p>Come prima cosa, mondare le carote, pelarle, tagliarle a fette sottili con il pela patate, arrotolarle, legarle con uno stuzzicadenti e lasciarle in acqua ghiacciata per almeno 2 ore. Intanto, ricavare dalla polpa di pomodoro fresco l\u2019acqua lasciandola colare dall\u2019etamina. Versarla nella casseruola, salare e sciogliervi l\u2019agar agar.<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:35% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"667\" height=\"1000\" src=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramide-2-1.jpg\" alt=\"preparazione \" class=\"wp-image-17280 size-full\" srcset=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramide-2-1.jpg 667w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramide-2-1-200x300.jpg 200w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramide-2-1-267x400.jpg 267w\" sizes=\"auto, (max-width: 667px) 100vw, 667px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p>Nel frattempo, portare a bollore, togliere dal fuoco e fermare la cottura portandola a 40\u00b0c.&nbsp; Successivamente, aspirare il liquido con una siringa e far cadere le gocce nell\u2019olio freddo. Lasciarle cadere sul fondo, scolarle dall\u2019olio e sciacquarle sotto l\u2019acqua fredda. Infine, lasciarle riposare in frigorifero.<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:35% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"667\" height=\"1000\" src=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-verdi-ripiene.jpg\" alt=\"preparazione cavolfiore\" class=\"wp-image-17203 size-full\" srcset=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-verdi-ripiene.jpg 667w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-verdi-ripiene-200x300.jpg 200w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-verdi-ripiene-267x400.jpg 267w\" sizes=\"auto, (max-width: 667px) 100vw, 667px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p>Per quanto riguarda il cavolfiore, mondarlo e cuocerlo in acqua bollente salata per 10\u2019. Scolarlo, metterlo in una caraffa con olio e.v.o., pepare, unire 2 cucchiai di acqua di cottura e frullare il tutto. Mantenere la crema al caldo. <\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:35% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"667\" height=\"1000\" src=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-veridi-ripiene-abf-bergamo.jpg\" alt=\"preparazione pasta fresca\" class=\"wp-image-17252 size-full\" srcset=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-veridi-ripiene-abf-bergamo.jpg 667w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-veridi-ripiene-abf-bergamo-200x300.jpg 200w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-veridi-ripiene-abf-bergamo-267x400.jpg 267w\" sizes=\"auto, (max-width: 667px) 100vw, 667px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p>In seguito, versare in una ciotola la farina con la polvere di spinaci, unire le uova e lavorare sul piano di lavoro fino ad ottenere una pasta liscia. Lasciar riposare l impasto per 30\u2019. Nel mentre, tritare il nasello, marinarlo con la scorza di limone grattugiata, l\u2019aglio a fette, sale, pepe e olio. Dopo circa 20\u2019 scolarlo, eliminare l\u2019aglio e lasciarlo gocciolare.  <\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:35% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"667\" height=\"1000\" src=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/ripiene-verdi.jpg\" alt=\"stendere la pasta e mettervi al centro il ripieno\" class=\"wp-image-17285 size-full\" srcset=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/ripiene-verdi.jpg 667w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/ripiene-verdi-200x300.jpg 200w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/ripiene-verdi-267x400.jpg 267w\" sizes=\"auto, (max-width: 667px) 100vw, 667px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p> Dopodich\u00e9, stendere la pasta, tagliarla a quadrati da 8 cm. di lato, pennellare con acqua, mettervi al centro il ripieno e chiudere a forma di piramidi unendo due a due gli angoli opposti.  <\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:35% auto\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"667\" height=\"1000\" src=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi.jpg\" alt=\"piramidi verdi ripiene\" class=\"wp-image-17126 size-full\" srcset=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi.jpg 667w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-200x300.jpg 200w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-267x400.jpg 267w\" sizes=\"auto, (max-width: 667px) 100vw, 667px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p> Infine, portare a bollore l\u2019acqua, e cuocervi le vostre &#8220;piramidi&#8221; al dente. Non ci resta che scolarli e adagiarli sulla crema di cavolfiori. <\/p>\n<\/div><\/div>\n\n\n\n<p>Divertitevi a decorare i piatti con germogli di daikon, caviale di pomodoro, carote sgocciolate e &#8230; voil\u00e0, pronto per essere servito!<\/p>\n<\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramide-8-1.jpg\" alt=\"decorare i piatti con germogli di daikon\" class=\"wp-image-17326\" srcset=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramide-8-1.jpg 1000w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramide-8-1-300x200.jpg 300w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramide-8-1-768x512.jpg 768w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramide-8-1-600x400.jpg 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"667\" height=\"1000\" src=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-verdi.jpg\" alt=\"piramidi verdi\" class=\"wp-image-17179\" srcset=\"https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-verdi.jpg 667w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-verdi-200x300.jpg 200w, https:\/\/www.abf.eu\/bergamo\/wp-content\/uploads\/sites\/3\/2022\/02\/piramidi-verdi-267x400.jpg 267w\" sizes=\"auto, (max-width: 667px) 100vw, 667px\" \/><\/figure>\n\n\n\n<p>Se vi siete persi le ricette dei luned\u00ec precedenti, non preoccupatevi, sul nostro sito trovate tutte le altre ricette nella sezione <a href=\"https:\/\/www.abf.eu\/bergamo\/news\/\">News Bergamo<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Per la rubrica &#8220;Ricetta del luned\u00ec&#8221; proponiamo le sfoglie agli spinaci con nasello, adagiate su vellutata di cavolfiore e caviale al pomodoro<\/p>\n","protected":false},"author":35,"featured_media":16759,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[120],"tags":[192,191,226,225,228,224,220,229,227,230,222,194,223],"class_list":["post-16741","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-abf","tag-bergamo","tag-carote","tag-caviale-di-pomodoro","tag-chef","tag-crema-di-cavolfiore","tag-cucina","tag-cuoco","tag-nasello","tag-piramidi-verdi-ripiene","tag-ricetta-del-lunedi","tag-scuola","tag-sfoglie-agli-spinaci"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - 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