{"id":11641,"date":"2018-07-10T23:52:35","date_gmt":"2018-07-10T23:52:35","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=11641"},"modified":"2018-07-10T23:52:35","modified_gmt":"2018-07-10T23:52:35","slug":"daniele-sechi-spaghetti-di-grano-antico-russello-molini-riggi-al-burro-montato-erbe-ortaggi-le-sue-salse-e-acciughe-del-cantabrico","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/10\/daniele-sechi-spaghetti-di-grano-antico-russello-molini-riggi-al-burro-montato-erbe-ortaggi-le-sue-salse-e-acciughe-del-cantabrico\/","title":{"rendered":"Daniele Sechi: Spaghetti di grano antico Russello Molini Riggi al burro montato, erbe, ortaggi , le sue salse e acciughe del Cant\u00e0brico"},"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><strong>Un primo piatto sfizioso e raffinato perfetto per l&#8217;estate, creato da <a href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-daniele-sechi-blu-restaurant-golfo-aranci-ot\/\"><span style=\"color: #0000ff;\">Daniele Sechi<\/span><\/a>, chef del &#8220;Bl\u00fa Restaurant&#8221; di Golfo Aranci, con spaghetti di Russello <a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/22\/molini-riggi-leccellenza-migliori-ristoranti-chefemaitrelab\/\"><span style=\"color: #0000ff;\">Molini Riggi<\/span><\/a>. Gli spaghetti di sfarinato biologico di antico grano duro siciliano Russello, ottenuto da molitura a pietra naturale La Fert\u00e9, sono trafilati al bronzo ed essiccati lentamente a basse temperature.<\/strong><strong><br \/>\n<\/strong><\/h3>\n<h3><strong> <img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11646\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/10\/daniele-sechi-spaghetti-di-grano-antico-russello-molini-riggi-al-burro-montato-erbe-ortaggi-le-sue-salse-e-acciughe-del-cantabrico\/image-4940\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-168.jpeg?fit=1600%2C1006&amp;ssl=1\" data-orig-size=\"1600,1006\" 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\/07\/image-168.jpeg?fit=300%2C189&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-168.jpeg?fit=640%2C403&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11646\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-168.jpeg?resize=500%2C314\" alt=\"\" width=\"500\" height=\"314\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-168.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-168.jpeg?resize=300%2C189&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-168.jpeg?resize=768%2C483&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-168.jpeg?resize=1024%2C644&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-168.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/strong><\/h3>\n<h3><strong>Ingredienti per 4 persone:<\/strong><\/h3>\n<p><strong>Per la pasta<\/strong><\/p>\n<p>Gr 300 Spaghetti di grano antico Russello Molini Riggi<br \/>\nL 2 Acqua<br \/>\nGr 40 Sale Grosso<\/p>\n<figure id=\"attachment_11649\" aria-describedby=\"caption-attachment-11649\" style=\"width: 154px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11649\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/10\/daniele-sechi-spaghetti-di-grano-antico-russello-molini-riggi-al-burro-montato-erbe-ortaggi-le-sue-salse-e-acciughe-del-cantabrico\/image-4943\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-171.jpeg?fit=640%2C1038&amp;ssl=1\" data-orig-size=\"640,1038\" 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\/07\/image-171.jpeg?fit=185%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-171.jpeg?fit=631%2C1024&amp;ssl=1\" class=\"wp-image-11649\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-171.jpeg?resize=154%2C250\" alt=\"\" width=\"154\" height=\"250\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-171.jpeg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-171.jpeg?resize=185%2C300&amp;ssl=1 185w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-171.jpeg?resize=631%2C1024&amp;ssl=1 631w\" sizes=\"(max-width: 154px) 100vw, 154px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-11649\" class=\"wp-caption-text\">Spaghetti di &#8220;Russello&#8221; Molini Riggi<\/figcaption><\/figure>\n<p><strong>Per il Burro Montato<\/strong><\/p>\n<p>Gr 100 Panna<br \/>\nMl 50 Brodo vegetale<br \/>\nMl 40 Latte<br \/>\nGr 100 Burro<br \/>\nGr 10 Sale e pepe<br \/>\nGr 10 Timo, Origano fresco, Maggiorana<\/p>\n<p><strong>Per la crema di basilico<\/strong><\/p>\n<p>Basilico q.b.<br \/>\nOlio extra vergine d&#8217;oliva q.b.<br \/>\nSale e pepe q.b.<\/p>\n<p><strong>Per la crema di burrata<\/strong><\/p>\n<p>Burrata q.b<\/p>\n<p><strong>Per la crema di zucca<\/strong><\/p>\n<p>Zucca q.b.<br \/>\nOlio extra vergine d&#8217;oliva q.b.<br \/>\nSale e pepe q.b<br \/>\nScalogno q.b.<br \/>\nBurro q.b.<\/p>\n<p><strong>Per i pomodorini confit<\/strong><\/p>\n<p>Pomodorini q.b.<br \/>\nOlio extra vergine d&#8217;oliva q.b.<br \/>\nSale q.b.<br \/>\nZucchero di canna q.b<br \/>\nZucchero semolato q.b<br \/>\nZeste di arancia q.b.<br \/>\nZeste di limone q.b<br \/>\nScalogno q.b.<br \/>\nTimo q.b.<\/p>\n<p><strong>Per la guarnizione<\/strong><\/p>\n<p>Nr 8 Punte di asparagi<br \/>\nNr 8 Germogli di Roveja<br \/>\nNr. 8 Rotolini di Zucchine<br \/>\nNr 8 Pomodorino confit<br \/>\nNr 8 Rotolini di Carote<br \/>\nNr 8 Cimette di broccoletti<br \/>\nNr 8. Filetti di acciughe grosse del Cantabrico<\/p>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p><strong>Per il Burro Montato<\/strong><\/p>\n<p>Far bollire latte e panna levare dal fuoco, aggiungere il burro freddo e montare sino ad ottenere una crema liscia.\u00a0 Tritare le erbe separatamente e aggiungerle con parsimonia al momento del salto della pasta.<\/p>\n<p><strong>Per la crema di basilico<\/strong><\/p>\n<p>Sbianchire il basilico in acqua salata e raffreddarlo in acqua e ghiaccio senza strizzarlo. Aggiungendo un cubetto di ghiaccio emulsionarlo con olio extra vergine d&#8217;oliva sale e pepe.<\/p>\n<p><strong>Per la crema di burrata<\/strong><\/p>\n<p>Pastorizzare la burrata a 62\/65 gradi in acqua, asciugarla e frullare al Bimby.<\/p>\n<p><strong>Per la crema di zucca<\/strong><\/p>\n<p>Cuocere la zucca, privata dei semi, con la buccia in un cartoccio fatto di stagnola e carta da forno con olio, sale, pepe e scalogno sotto sale per circa 45 minuti. Una volta cotta sbucciare e frullare al Bimby con olio extra vergine e una nocciolina di burro.<\/p>\n<p><strong>Per i pomodorini confit<\/strong><\/p>\n<p>Friggere leggermente e pelare i pomodorini condire con sale, olio, zucchero di canna, zucchero semolato, zeste di arance, zeste di limone , scalogno e timo. Farli essiccare e caramellare in forno a 80 gradi per circa 2 ore, oppure sotto le lampade calde.<\/p>\n<p><strong>Per la guarnizione<\/strong><\/p>\n<p>Tagliare le punte di asparagi e le zucchine sottilmente con il pelapatate e marinarle con un goccio di olio, limone, sale e pepe ed arrotolarle. Sbianchire le carote per circa tre minunti, tagliarle anche esse al pelapatate da cotte e condirle al momento con olio quindi arrotolarle. Sbianchire leggermente in acqua bollente salata le cime dei broccoletti fatti a cimette e condirle con olio sale e pepe.<\/p>\n<p style=\"text-align: center;\"><strong>Impiattare come da foto<\/strong><\/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\\\/07\\\/10\\\/daniele-sechi-spaghetti-di-grano-antico-russello-molini-riggi-al-burro-montato-erbe-ortaggi-le-sue-salse-e-acciughe-del-cantabrico\\\/&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\/07\/10\/daniele-sechi-spaghetti-di-grano-antico-russello-molini-riggi-al-burro-montato-erbe-ortaggi-le-sue-salse-e-acciughe-del-cantabrico\/image-4942\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"421\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"11648\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-170.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;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-170.jpeg?fit=225%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-170.jpeg?fit=640%2C853&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-170.jpeg?w=316&#038;h=421&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-170.jpeg?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-170.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-170.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\/07\/10\/daniele-sechi-spaghetti-di-grano-antico-russello-molini-riggi-al-burro-montato-erbe-ortaggi-le-sue-salse-e-acciughe-del-cantabrico\/image-4941\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"421\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"11647\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-169.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;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-169.jpeg?fit=225%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-169.jpeg?fit=640%2C853&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-169.jpeg?w=316&#038;h=421&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-169.jpeg?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-169.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-169.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_8125\" aria-describedby=\"caption-attachment-8125\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8125\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-daniele-sechi-blu-restaurant-golfo-aranci-ot\/image-3296\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-234.jpeg?fit=1600%2C1600&amp;ssl=1\" data-orig-size=\"1600,1600\" 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;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\/02\/image-234.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-234.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto wp-image-8125\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-234-300x300.jpeg?resize=500%2C500\" alt=\"\" width=\"500\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-234.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-234.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-234.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-234.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-234.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-234.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-8125\" class=\"wp-caption-text\">Daniele Sechi<\/figcaption><\/figure>\n<p><a href=\"http:\/\/www.blu.restaurant\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8127\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-daniele-sechi-blu-restaurant-golfo-aranci-ot\/image-3298\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-236.jpeg?fit=630%2C630&amp;ssl=1\" data-orig-size=\"630,630\" 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\/02\/image-236.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-236.jpeg?fit=630%2C630&amp;ssl=1\" class=\"aligncenter wp-image-8127\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-236-150x150.jpeg?resize=200%2C200\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-236.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-236.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-236.jpeg?w=630&amp;ssl=1 630w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Un primo piatto sfizioso e raffinato perfetto per l&#8217;estate, creato da Daniele Sechi, chef del &#8220;Bl\u00fa Restaurant&#8221; di Golfo Aranci, con spaghetti di Russello Molini Riggi. Gli spaghetti di sfarinato [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":11646,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[68],"tags":[377,432,380],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Daniele Sechi: Spaghetti di grano antico Russello Molini Riggi al burro montato, erbe, ortaggi , le sue salse e acciughe del Cant\u00e0brico - #ChefeMaitreLab<\/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.chefemaitre.com\/blog\/blog\/2018\/07\/10\/daniele-sechi-spaghetti-di-grano-antico-russello-molini-riggi-al-burro-montato-erbe-ortaggi-le-sue-salse-e-acciughe-del-cantabrico\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Daniele Sechi: Spaghetti di grano antico Russello Molini Riggi al burro montato, erbe, ortaggi , le sue salse e acciughe del Cant\u00e0brico - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" content=\"Un primo piatto sfizioso e raffinato perfetto per l&#8217;estate, creato da Daniele Sechi, chef del &#8220;Bl\u00fa Restaurant&#8221; di Golfo Aranci, con spaghetti di Russello Molini Riggi. 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