Sarda di lago affumicata e fritta

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_text_separator title="LIGURIA" border="no"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="16px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_single_image image="3971" img_size="full" qode_css_animation=""][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_empty_space][vc_column_text]Ricetta di Riccardo Camanini Abbinamento a cura di Paolo Galliani[/vc_column_text][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="32"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_text_separator title="4 persone | Difficoltà: alta | Tempo: 1 ora" border="no"][vc_empty_space height="16px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" css=".vc_custom_1623500656841{padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #e8e8e8 !important;}" z_index=""][vc_column width="1/3"][vc_column_text]• 4 sarde di lago • 24 gr Miele aromatizzato • qb aceto di Groppello • Erbe varie di campo (senape indiana, crescione)[/vc_column_text][vc_empty_space height="8px"][/vc_column][vc_column width="1/3"][vc_column_text]Per il miele aromatizzato • 100 gr Miele di acacia • 12 gr Succo di bergamotto • nr 2 Bergamotto, scorza • nr 2 rametti di elicrisium, tritati • 1 gr sale di guerande[/vc_column_text][vc_separator type="normal"][vc_empty_space height="8px"][/vc_column][vc_column width="1/3"][vc_single_image image="3970" img_size="medium" qode_css_animation=""][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_empty_space height="64px"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Per il miele aromatizzato unire tutti gli ingredienti tranne il succo di bergamotto e lasciarli in infusione a caldo. Aggiungere il succo di bergamotto fuori fuoco e lasciar raffreddare. Per la preparazione delle sarde, indispensabile marinare in aceto di Groppello e, in un secondo momento, passare alla fase dell’affumicatura. Composizione finale Una volta ultimata la marinatura e dopo aver affumicato le sarde, passare alla frittura delle stesse e condirle con il miele aromatizzato precedentemente preparato. Completare il piatto presentandolo in tavola con le erbe di campo che dovranno, anche queste, essere insaporite con il miele.[/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_empty_space height="8px"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]

Il vino da abbinare

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Valdobbiadene DOCG Extra Dry cuvée 13

[/vc_column_text][vc_empty_space height="16px"][vc_column_text]Vino di grande mineralità e salinità. Il leggero residuo zuccherino si rivela un ideale sostegno per la frittura di lago. All’olfatto rivela floreali (rosa, acacia, fiore di vite) e fruttate (pesca bianca, pera e mela). Coln Vetoraz 11,40 euro[/vc_column_text][/vc_column][/vc_row]