{"id":11079,"date":"2018-05-24T11:39:39","date_gmt":"2018-05-24T11:39:39","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=11079"},"modified":"2018-05-24T11:39:39","modified_gmt":"2018-05-24T11:39:39","slug":"andrea-romano-pasta-allinsalata","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/24\/andrea-romano-pasta-allinsalata\/","title":{"rendered":"Andrea Romano: Pasta all&#8217;insalata"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<h3 style=\"text-align: center;\"><em><strong>&#8220;Sassi di Matera marinati in soya, ricciola in osmosi di rapa rossa, quark di bufala e verdure di stagione.&#8221;<\/strong><\/em><\/h3>\n<h3><strong>Sapori e profumi, un mix di tradizioni e culture in una sola ricetta creata da Andrea Romano, sous chef della brigata di <a href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-francesco-franzese-roji-nola-na\/\"><span style=\"color: #0000ff;\">Francesco Franzese<\/span><\/a>, chef del ristorante &#8220;Roji&#8221; di Nola, con <a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab\/\"><span style=\"color: #0000ff;\">Pasta di Stigliano<\/span><\/a>, una pasta di grano duro biologico trafilata al bronzo a lenta essicazione<\/strong><\/h3>\n<h3><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11080\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/24\/andrea-romano-pasta-allinsalata\/image-4622\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-312.jpeg?fit=1600%2C1200&amp;ssl=1\" data-orig-size=\"1600,1200\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-312.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-312.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11080\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-312-300x225.jpeg?resize=500%2C375\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-312.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-312.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-312.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-312.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-312.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><br \/>\n<strong>Ingredienti per 4 persone:<\/strong><\/h3>\n<p>300 gr &#8220;Sassi di Matera&#8221;<br \/>\n500ml soya koikuchi<br \/>\n300ml acqua<\/p>\n<figure id=\"attachment_10048\" aria-describedby=\"caption-attachment-10048\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10048\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/04\/daniele-ciaccio-sassi-matera-saltati-aglio-olio-peperoncino-fave-fresche-carciofi-guanciale-fonduta-pecorino-romano\/image-3989\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-44.jpeg?fit=570%2C350&amp;ssl=1\" data-orig-size=\"570,350\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-44.jpeg?fit=300%2C184&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-44.jpeg?fit=570%2C350&amp;ssl=1\" class=\"myFoto wp-image-10048 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-44-300x184.jpeg?resize=300%2C184\" alt=\"\" width=\"300\" height=\"184\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-44.jpeg?resize=300%2C184&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-44.jpeg?w=570&amp;ssl=1 570w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-10048\" class=\"wp-caption-text\">&#8220;Sassi di Matera&#8221;<\/figcaption><\/figure>\n<p><strong>Per la purea di zucca<\/strong><br \/>\n300gr di zucca<br \/>\nsale e pepe q.b.<br \/>\ntimo e rosmarino<\/p>\n<p><strong>Per il quark<\/strong><br \/>\n1 kg yogurt di bufala<br \/>\n30gr sale<br \/>\n5 gr aceto di champagne<\/p>\n<p><strong>Per le falde di pomodoro confit<\/strong><br \/>\n3 pomodori ramati<br \/>\n150gr olio evo<br \/>\naglio erba cipollina timo e basilico q.b.<\/p>\n<p><strong>Per il sedano croccante<\/strong><br \/>\n150 gr sedano pelato<br \/>\n150 gr acqua minerale san pellegrino<br \/>\n50 gr ghiaccio<br \/>\nil succo di un lime<br \/>\n100 ml di vodka<br \/>\n2 rametti di menta<\/p>\n<p><strong>Per la ricciola alla rapa rossa<\/strong><br \/>\n2 rape rosse cotte al vapore<br \/>\n30 gr sale<br \/>\n30 gr zucchero<\/p>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p><strong>Per la purea di zucca<\/strong><br \/>\nTagliare a fette dello spessore di 1 cm la zucca privandola dei semi e della buccia esterna. Condire con sale olio timo rosmarino e aglio e porla su una teglia preferibilmente bucata. Cuocere in forno a 160 c\u00b0 per circa 40 minuti . Frullare , setacciare e mettere a scolare in un colino l\u2019acqua in eccesso. Dopo circa mezz\u2019ora inserire in un sac a poche.<\/p>\n<p><strong>Per il quark di bufala<\/strong><br \/>\nMescolare tutti gli ingredienti e mettere a scolare in un canovaccio di stoffa per circa 12\/24 h.<\/p>\n<p><strong>Per le falde di pomodoro confit<\/strong><br \/>\nIncidere i pomodori nelle due estremit\u00e0 ed immergerli prima in acqua salata che bolle per circa 1 minuto e poi in acqua e ghiaccio. Privare i pomodori di pelle e semi e tagliarli a falde. Adagiare i pomodori in placca da forno e ricoprirli di olio evo ed erbette miste. Cuocere in forno a 60\u00b0C per una notte.<\/p>\n<p><strong>Per il sedano croccante<\/strong><br \/>\nPelare il sedano e ricavare sempre con il pelapatate delle striscioline sottili. Effettuare in un recipiente stretto e lungo il mix di acqua , ghiaccio, lime, menta , e vodka. Inserire per circa 5 minuti il sedano e tenere in frigo o anche in congelatore.<\/p>\n<p><strong>Per la ricciola in osmosi di rapa rossa<\/strong><br \/>\nCospargere il filetto di ricciola di sale e zucchero ed immergerlo per circa 12 h nella marinata di rapa rossa che abbiamo precedentemente frullato con 200ml di acqua e filtrato a setaccio.<\/p>\n<p>Cuocere la pasta in abbondante acqua salata (non troppo) per \u00be di cottura, raffreddare subito in acqua corrente. Reidratare per i restanti minuti la pasta (fino a consistenza desiderata) in soya e acqua .<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11083\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/24\/andrea-romano-pasta-allinsalata\/image-4625\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-315.jpeg?fit=1600%2C1200&amp;ssl=1\" data-orig-size=\"1600,1200\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-315.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-315.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11083 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-315-300x225.jpeg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-315.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-315.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-315.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-315.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-315.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nNb: E\u2019 estremamente importante controllare il grado di sapidit\u00e0 nel momento in cui si reidrata la pasta nella soluzione di soya e acqua.<br \/>\nAppena la pasta giunge alla consistenza desiderata, alzarla dalla marinata, asciugarla, ed impattare assemblando il resto degli elementi.<\/p>\n<div class=\"tiled-gallery type-rectangular tiled-gallery-unresized\" data-original-width=\"640\" data-carousel-extra='{&quot;blog_id&quot;:1,&quot;permalink&quot;:&quot;https:\\\/\\\/www.chefemaitre.com\\\/blog\\\/blog\\\/2018\\\/05\\\/24\\\/andrea-romano-pasta-allinsalata\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 425px;\" data-original-width=\"640\" data-original-height=\"425\" > <div class=\"gallery-group images-1\" style=\"width: 320px; height: 425px;\" data-original-width=\"320\" data-original-height=\"425\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/24\/andrea-romano-pasta-allinsalata\/image-4623\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"421\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"11081\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-313.jpeg\" data-orig-size=\"1200,1600\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-313.jpeg?fit=225%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-313.jpeg?fit=640%2C853&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-313.jpeg?w=316&#038;h=421&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-313.jpeg?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-313.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-313.jpeg?resize=768%2C1024&amp;ssl=1 768w\" width=\"316\" height=\"421\" loading=\"lazy\" data-original-width=\"316\" data-original-height=\"421\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 316px; height: 421px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <div class=\"gallery-group images-1\" style=\"width: 320px; height: 425px;\" data-original-width=\"320\" data-original-height=\"425\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/24\/andrea-romano-pasta-allinsalata\/image-4624\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"421\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"11082\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-314.jpeg\" data-orig-size=\"1200,1600\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-314.jpeg?fit=225%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-314.jpeg?fit=640%2C853&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-314.jpeg?w=316&#038;h=421&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-314.jpeg?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-314.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-314.jpeg?resize=768%2C1024&amp;ssl=1 768w\" width=\"316\" height=\"421\" loading=\"lazy\" data-original-width=\"316\" data-original-height=\"421\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 316px; height: 421px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <\/div> <!-- close row --> <\/div>\n<figure id=\"attachment_11085\" aria-describedby=\"caption-attachment-11085\" style=\"width: 390px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11085\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/24\/andrea-romano-pasta-allinsalata\/image-4626\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-316.jpeg?fit=965%2C1238&amp;ssl=1\" data-orig-size=\"965,1238\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-316.jpeg?fit=234%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-316.jpeg?fit=640%2C821&amp;ssl=1\" class=\"myFoto wp-image-11085\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-316-234x300.jpeg?resize=390%2C500\" alt=\"\" width=\"390\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-316.jpeg?resize=234%2C300&amp;ssl=1 234w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-316.jpeg?resize=768%2C985&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-316.jpeg?resize=798%2C1024&amp;ssl=1 798w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-316.jpeg?w=965&amp;ssl=1 965w\" sizes=\"(max-width: 390px) 100vw, 390px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-11085\" class=\"wp-caption-text\">Francesco Franzese e Andrea Romano<\/figcaption><\/figure>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.roji.it\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5701\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/11\/14\/roji-nola-lo-chef-francesco-franzese-la-sua-ricetta-un-cefalo-corte\/image-1947\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-66.jpeg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-66.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-66.jpeg?fit=600%2C450&amp;ssl=1\" class=\"myFoto aligncenter wp-image-5701\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/11\/image-66-300x225.jpeg?resize=200%2C150\" alt=\"\" width=\"200\" height=\"150\" 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