{"id":201,"date":"2013-11-13T06:17:50","date_gmt":"2013-11-13T05:17:50","guid":{"rendered":"http:\/\/www.ristorantiditalia.net\/blog\/?p=201"},"modified":"2016-10-13T09:19:46","modified_gmt":"2016-10-13T07:19:46","slug":"capesante-gratinate","status":"publish","type":"post","link":"https:\/\/www.ristorantiditalia.net\/blog\/capesante-gratinate\/","title":{"rendered":"Capesante gratinate"},"content":{"rendered":"

Per 4-6 PERSONE – Esecuzione: IMPEGNATIVA – Preparazione:30 MIN. – Cottura:20 MIN. – Vino: FRIULI- ISONZO MALVASIA<\/p>\n

INGREDIENTI<\/strong>
\n12 cappesante; 200 g di champignons; 80 g di burro; 1 dl di vino bianco secco; 4 cucchiai di fumetto di pesce; 1 spicchio d\u2019aglio; 2 cipolle; 2 cucchiai di prezzemolo; timo; pangrattato; sale; pepe.<\/p>\n

PROCEDIMENTO<\/strong>
\nAprite le cappesante, toglietele dalla conchiglia, eliminate la frangia nocciola, lavate sotto l\u2019acqua corrente la \u201cnoce\u201d (muscolo bianco) e il \u201ccorallo\u201d (parte arancione). Disponete le cappesante in un tegame, aggiungete la cipolla tritata, un cucchiaio di prezzemolo tritato e uno di timo, copritele a filo con acqua e vino, salate e pepate. Ponete sul fuoco, portate lentamente a leggero bollore e, sempre a fiamma dolce, cuocete soltanto per 3-4 minuti, in caso contrario le cappesante perderanno il loro sapore.
\nIn un altro tegame lasciate fondere 30 g di burro, insaporitevi la cipolla tagliata a fettine sottilissime e, quando sono diventate trasparenti, aggiungete gli champignons a fettine, spruzzate su tutto il fumetto di pesce, fate evaporare, togliete dal fuoco e trasferite le cappesante nelle proprie valve perfettamente lavate e asciugate. Cospargetele con il pangrattato e con il restante prezzemolo, distribuite a fiocchetti il restante burro, mettetele sotto il grill e ritiratele quando sono dorate. Servitele subito.<\/p>\n

PER SAPERNE DI PI\u00d9<\/strong>
\nIn realt\u00e0 il nome corretto delle cappesante \u00e8 \u201cconchiglia di san Giacomo\u201d dovuto all\u2019abbondanza di questo mollusco nelle acque spagnole prospicienti la Galizia, dove si trova anche il famoso santuario di Santiago (san Giacomo) de Compostela.<\/p>\n","protected":false},"excerpt":{"rendered":"

Per 4-6 PERSONE – Esecuzione: IMPEGNATIVA – Preparazione:30 MIN. – Cottura:20 MIN. – Vino: FRIULI- ISONZO MALVASIA INGREDIENTI 12 cappesante; 200 g di champignons; 80 g di burro; 1 dl di vino bianco secco; 4 cucchiai di fumetto di pesce; 1 spicchio d\u2019aglio; 2 cipolle; 2 cucchiai di prezzemolo; timo; pangrattato; sale; pepe. PROCEDIMENTO Aprite […]<\/p>\n","protected":false},"author":1,"featured_media":475,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[36,12],"class_list":["post-201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","tag-friuli-venezia-giulia","tag-ricette-2"],"yoast_head":"\nCapesante gratinate<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ristorantiditalia.net\/blog\/capesante-gratinate\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Capesante gratinate\" \/>\n<meta property=\"og:description\" content=\"Per 4-6 PERSONE – Esecuzione: IMPEGNATIVA – Preparazione:30 MIN. – Cottura:20 MIN. – Vino: FRIULI- ISONZO MALVASIA INGREDIENTI 12 cappesante; 200 g di champignons; 80 g di burro; 1 dl di vino bianco secco; 4 cucchiai di fumetto di pesce; 1 spicchio d\u2019aglio; 2 cipolle; 2 cucchiai di prezzemolo; timo; pangrattato; sale; pepe. 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