{"id":1867,"date":"2017-06-20T19:05:08","date_gmt":"2017-06-20T19:05:08","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=1867"},"modified":"2017-06-20T19:09:21","modified_gmt":"2017-06-20T19:09:21","slug":"sicuframente-filetto-maiale-pancetta-rucola-liquida-crocche-patata-rossa-mandorle-cipolle-partanna-chef-gaetano-scarcella","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/06\/20\/sicuframente-filetto-maiale-pancetta-rucola-liquida-crocche-patata-rossa-mandorle-cipolle-partanna-chef-gaetano-scarcella\/","title":{"rendered":"&#8220;SicuFraMente&#8221;- Filetto di maiale, pancetta, rucola liquida, crocch\u00e8 di patata rossa, mandorle e cipolle di Partanna &#8211; chef Gaetano Scarcella"},"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>Lo chef Gaetano Scarcella, siciliano, classe 1986, \u00a0ci presenta\u00a0la ricetta del suo &#8220;SicuFraMente&#8221;<\/strong><\/h3>\n<h3><em>&#8220;Il\u00a0piatto vuole \u00a0unire la mia esperienza londinese in\u00a0ristoranti di cucina francese, con la mia cultura siciliana&#8221;<\/em><\/h3>\n<h3 style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1868\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/06\/20\/sicuframente-filetto-maiale-pancetta-rucola-liquida-crocche-patata-rossa-mandorle-cipolle-partanna-chef-gaetano-scarcella\/image-30\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-25.jpeg?fit=1920%2C1431&amp;ssl=1\" data-orig-size=\"1920,1431\" 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\/06\/image-25.jpeg?fit=300%2C224&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-25.jpeg?fit=640%2C477&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1868 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-25-1024x763.jpeg?resize=640%2C477\" alt=\"\" width=\"640\" height=\"477\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-25.jpeg?resize=1024%2C763&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-25.jpeg?resize=300%2C224&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-25.jpeg?resize=768%2C572&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-25.jpeg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-25.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><br \/>\n<strong>Ingredienti per 2 persone:<\/strong><\/h3>\n<p style=\"text-align: center;\">mezzo filetto di maiale<\/p>\n<p style=\"text-align: center;\">150g di pancetta affumicata a fette sottili<\/p>\n<p style=\"text-align: center;\">senape di Dijon q.b.<\/p>\n<p style=\"text-align: center;\">3 o 4 patate rosse<\/p>\n<p style=\"text-align: center;\">20g di grana padano<\/p>\n<p style=\"text-align: center;\">pan grattato q.b.<\/p>\n<p style=\"text-align: center;\">noce moscata<\/p>\n<p style=\"text-align: center;\">1 ciuffo di prezzemolo<\/p>\n<p style=\"text-align: center;\">100g di rucola<\/p>\n<p style=\"text-align: center;\">scorza di limone<\/p>\n<p style=\"text-align: center;\">olio extra vergine di oliva q.b.<\/p>\n<p style=\"text-align: center;\">1 cipolla di Partanna o di Tropea<\/p>\n<p style=\"text-align: center;\">aceto di mele q.b.<\/p>\n<p style=\"text-align: center;\">10\u00a0\u00a0mandorle<\/p>\n<p style=\"text-align: center;\">fondo bruno<\/p>\n<p style=\"text-align: center;\">1 bicchiere di vino rosso<\/p>\n<p style=\"text-align: center;\">20g di burro<\/p>\n<p style=\"text-align: center;\">2 uova<\/p>\n<p style=\"text-align: center;\">2 spicchi d&#8217;aglio<\/p>\n<p style=\"text-align: center;\">rosmarino<\/p>\n<p style=\"text-align: center;\">8g di zucchero di canna<\/p>\n<p style=\"text-align: center;\">sale q.b.<\/p>\n<p style=\"text-align: center;\">pepe q.b.<\/p>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<span style=\"color: #ff0000;\"><strong>ANNUNCIO PUBBLICITARIO<\/strong><\/span><br \/>\n<!-- Cucina1 --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block; width: 336px; height: 380px;\" data-ad-client=\"ca-pub-9055201183723024\" data-ad-slot=\"1018155793\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p>Lessare le patate in abbondante acqua salata, passarle con lo schiacciapatate ed amalgamarle con grana, noce moscata, chiffonade di prezzemolo, sale e pepe.<br \/>\nRaffreddare il composto per 1 ora circa e formare successivamente delle polpettine che andranno passate prima nell&#8217;uovo sbattuto salato e poi nel pangrattato.<br \/>\nFrullare e quindi emulsionare la rucola a freddo con olio evo, una grattugiata di scorza di limone, mezzo spicchio d&#8217;aglio, sale e pepe<br \/>\nTagliare a filang\u00e8 le cipolle di Partanna e preparare una miscela di acqua, zucchero ed aceto. Fate un agrodolce. Salare e cuocere per\u00a015 minuti circa.<br \/>\nTritare le mandorle.<br \/>\nSovrapporre le fette di pancetta e adagiare sopra il filetto di maiale che avrete spennellato con la senape, salato e pepato. chiudere il tutto (potete aiutarvi con dello spago da cucina). Cucinare la carne in padella con olio, rametto di rosmarino e uno spicchio d&#8217;aglio in camicia, prima a fuoco alto, affinch\u00e9 \u00a0prenda colore, poi a fuoco basso e con coperchio. Quando la carne avr\u00e0 raggiunto\u00a0i\u00a0 63\u00b0 al nucleo togliete dal fuoco e lasciate riposare.<br \/>\nNel frattempo friggete le crocchette di patate.<br \/>\nNella padella in cui avete cucinato la carne, glassate aggiungendo mezzo bicchiere di vino rosso, lasciate sfumare, poi fondo bruno, zucchero di canna ed infine il burro. Cuocere\u00a0fino a \u00a0quando risulter\u00e0 ben\u00a0denso.<br \/>\nRiscaldare la rucola liquida e comporre il piatto mettendo \u00a0la rucola alla base, il filetto al centro (ovviamente privato dello spago qualora l&#8217;aveste usato), le crocch\u00e8, il trito di mandorle, la cipolla a quenelle sopra il filetto e per finire il demi glace al vino rosso.<\/p>\n<h3><strong>Vino Consigliato:<\/strong><\/h3>\n<p>Sic\u00e8 Tenuta Gatti<\/p>\n<h1><\/h1>\n<h4><span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\">Seguiteci su chef&amp;maitre!<\/a><\/span><\/h4>\n<figure id=\"attachment_1871\" aria-describedby=\"caption-attachment-1871\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1871\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/06\/20\/sicuframente-filetto-maiale-pancetta-rucola-liquida-crocche-patata-rossa-mandorle-cipolle-partanna-chef-gaetano-scarcella\/image-31\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-26.jpeg?fit=2048%2C1536&amp;ssl=1\" data-orig-size=\"2048,1536\" 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=\"&lt;p&gt;chef Gaetano Scarcella&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-26.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-26.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto wp-image-1871 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-26-1024x768.jpeg?resize=640%2C480\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-26.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-26.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-26.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-26.jpeg?w=2048&amp;ssl=1 2048w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-26.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-26.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-1871\" class=\"wp-caption-text\">chef Gaetano Scarcella<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/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>Lo chef Gaetano Scarcella, siciliano, classe 1986, \u00a0ci presenta\u00a0la ricetta del suo &#8220;SicuFraMente&#8221; &#8220;Il\u00a0piatto vuole \u00a0unire la mia esperienza londinese in\u00a0ristoranti di cucina francese, con la mia cultura siciliana&#8221; Ingredienti [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1868,"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":[107,79,95,219,218,215,216,217,221,118,222,220],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>&quot;SicuFraMente&quot;- Filetto di maiale, pancetta, rucola liquida, crocch\u00e8 di patata rossa, mandorle e cipolle di Partanna - chef Gaetano Scarcella - Il Blog di chef&amp;ma\u00eetre<\/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\/2017\/06\/20\/sicuframente-filetto-maiale-pancetta-rucola-liquida-crocche-patata-rossa-mandorle-cipolle-partanna-chef-gaetano-scarcella\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"&quot;SicuFraMente&quot;- Filetto di maiale, pancetta, rucola liquida, crocch\u00e8 di patata rossa, mandorle e cipolle di Partanna - chef Gaetano Scarcella - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"Lo chef Gaetano Scarcella, siciliano, classe 1986, \u00a0ci presenta\u00a0la ricetta del suo &#8220;SicuFraMente&#8221; 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