{"id":12469,"date":"2018-10-12T14:09:25","date_gmt":"2018-10-12T14:09:25","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=12469"},"modified":"2018-10-12T14:09:25","modified_gmt":"2018-10-12T14:09:25","slug":"luciano-villani-uovo-fritto-porcini-e-tartufo-nero","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/10\/12\/luciano-villani-uovo-fritto-porcini-e-tartufo-nero\/","title":{"rendered":"Luciano Villani: Uovo fritto, porcini e tartufo nero"},"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 piatto capace di soddisfare occhi, bocca e anima creata da <a href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/\"><span style=\"color: #0000ff;\">Luciano Villani<\/span><\/a>, chef del ristorante stellato &#8220;La Locanda del Borgo&#8221; che si trova all&#8217;interno dell&#8217;Aquapetra Resort &amp; Spa, indirizzo di charme nascosto nel verde di Telese Terme nato dal recupero di un antico borgo in pietra del 1858. Il restauro sapiente con approccio naturale ne fanno un luogo di grande fascino.<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9467\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/image-3728\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-78.jpeg?fit=500%2C333&amp;ssl=1\" data-orig-size=\"500,333\" 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\/03\/image-78.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-78.jpeg?fit=500%2C333&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9467 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-78-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-78.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-78.jpeg?w=500&amp;ssl=1 500w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Una ricetta realizzata con tartufo nero di <span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/organic-truffles-leccellenza-migliori-ristoranti-chefemaitrelab\/\">Organic Truffles<\/a>. <\/span>L&#8217;azienda agricola di Antonio Allegretti possiede un bosco tartufiero naturale certificato con metodo biologico in Basilicata.<\/strong><\/h3>\n<h3 style=\"text-align: center;\"><em><strong>Uovo fritto, porcini e tartufo nero<\/strong><\/em><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12473\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/10\/12\/luciano-villani-uovo-fritto-porcini-e-tartufo-nero\/image-5319\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-16.jpeg?fit=1476%2C1048&amp;ssl=1\" data-orig-size=\"1476,1048\" 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\/10\/image-16.jpeg?fit=300%2C213&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-16.jpeg?fit=640%2C454&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12473\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-16-300x213.jpeg?resize=500%2C355\" alt=\"\" width=\"500\" height=\"355\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-16.jpeg?resize=300%2C213&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-16.jpeg?resize=768%2C545&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-16.jpeg?resize=1024%2C727&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-16.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-16.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Ingredienti per 4 persone:<\/strong><\/h3>\n<p>4 uova fresche<br \/>\n250 gr latte<br \/>\n50 gr patate<br \/>\n30 gr porcini secchi<br \/>\n20 gr porcini freschi<br \/>\n1 spicchio d\u2019aglio<br \/>\n30 gr tartufo nero fresco Organi Truffles<\/p>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p>Cuocere le uova in forno al vapore a 60 gradi per 30 minuti.<br \/>\nSuccessivamente raffreddare in acqua fredda, togliere dal guscio e immergere in pangrattato, per almeno 2 ore prima di friggere.<\/p>\n<p>Tagliare a fettine sottili i porcini freschi, imbiondire l\u2019aglio in poco olio e far trifolare i funghi.<\/p>\n<p>Preparare la spuma facendo cuocere le patate tagliate a pezzi per 10 minuti in acqua.<br \/>\nScolare e cuocere per altri 10 minuti nel latte a fuoco basso.<br \/>\nSpegnere, mettere i porcini secchi in infusione per almeno 5 minuti, frullare e versare in sifone con 2 cariche per crema.<\/p>\n<p>Togliere delicatamente l\u2019uovo dal pangrattato, friggere in olio di semi, nel frattempo mettere i funghi sul fondo del piatto, la spuma di porcini, adagiarci l\u2019uovo fritto ben dorato e grattugiare infine il tartufo nero Organic Truffles.<\/p>\n<figure id=\"attachment_12470\" aria-describedby=\"caption-attachment-12470\" style=\"width: 420px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12470\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/10\/12\/luciano-villani-uovo-fritto-porcini-e-tartufo-nero\/image-5317\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-14.jpeg?fit=986%2C1175&amp;ssl=1\" data-orig-size=\"986,1175\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5D Mark IV&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1524230970&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;85&quot;,&quot;iso&quot;:&quot;100&quot;,&quot;shutter_speed&quot;:&quot;0.002&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\/10\/image-14.jpeg?fit=252%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-14.jpeg?fit=640%2C763&amp;ssl=1\" class=\"myFoto wp-image-12470\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-14-252x300.jpeg?resize=420%2C500\" alt=\"\" width=\"420\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-14.jpeg?resize=252%2C300&amp;ssl=1 252w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-14.jpeg?resize=768%2C915&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-14.jpeg?resize=859%2C1024&amp;ssl=1 859w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-14.jpeg?w=986&amp;ssl=1 986w\" sizes=\"(max-width: 420px) 100vw, 420px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-12470\" class=\"wp-caption-text\">Luciano Villani<\/figcaption><\/figure>\n<p><a href=\"https:\/\/aquapetra.com\/dining\/la-locanda-del-borgo-restaurant\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9466\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/image-3727\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77.jpeg?fit=1140%2C286&amp;ssl=1\" data-orig-size=\"1140,286\" 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\/03\/image-77.jpeg?fit=300%2C75&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77.jpeg?fit=640%2C161&amp;ssl=1\" class=\"aligncenter wp-image-9466\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77-300x75.jpeg?resize=400%2C100\" alt=\"\" width=\"400\" height=\"100\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77.jpeg?resize=300%2C75&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77.jpeg?resize=768%2C193&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77.jpeg?resize=1024%2C257&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77.jpeg?w=1140&amp;ssl=1 1140w\" sizes=\"(max-width: 400px) 100vw, 400px\" 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 piatto capace di soddisfare occhi, bocca e anima creata da Luciano Villani, chef del ristorante stellato &#8220;La Locanda del Borgo&#8221; che si trova all&#8217;interno dell&#8217;Aquapetra Resort &amp; Spa, indirizzo [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":12471,"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":[377,452,389],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Luciano Villani: Uovo fritto, porcini e tartufo nero - #ChefeMaitreLab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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