{"id":1888,"date":"2017-06-21T17:17:04","date_gmt":"2017-06-21T17:17:04","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=1888"},"modified":"2017-06-21T17:34:50","modified_gmt":"2017-06-21T17:34:50","slug":"chefmaitre-alice-tv-pane-frattau-chef-marina-ravarotto","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/06\/21\/chefmaitre-alice-tv-pane-frattau-chef-marina-ravarotto\/","title":{"rendered":"chef&#038;ma\u00eetre su Alice Tv &#8211; &#8220;Pane Frattau&#8221; chef  Marina Ravarotto"},"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: left;\"><strong>E dopo i tanti chef che hanno rappresentato il nostro network su Alice Tv (Alessandro Uccheddu, Simone Martorana, Andrea Fugnanesi, Marco Masi, Alessio Mancini, Kevin Luigi Fornoni, Eduardo Giglio e \u00a0Luca Lagna)\u00a0arriva Marina Ravarotto, chef del ristorante L&#8217;IMPERFETTO di Cagliari, su Alice Tv per\u00a0chef&amp;ma\u00eetre<\/strong><\/h3>\n<h3><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\">Seguiteci sul gruppo facebook chef&amp;maitre!<\/a><\/span><\/h3>\n<figure id=\"attachment_1893\" aria-describedby=\"caption-attachment-1893\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1893\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/06\/21\/chefmaitre-alice-tv-pane-frattau-chef-marina-ravarotto\/image-38\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-33.jpeg?fit=4382%2C2921&amp;ssl=1\" data-orig-size=\"4382,2921\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;5&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 50D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1497352321&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;43&quot;,&quot;iso&quot;:&quot;320&quot;,&quot;shutter_speed&quot;:&quot;0.008&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\/2017\/06\/image-33.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-33.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto wp-image-1893 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-33-1024x683.jpeg?resize=640%2C427\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-33.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-33.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-33.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-33.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-33.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-1893\" class=\"wp-caption-text\">Marina Ravarotto e Francesca Romana Barberini<\/figcaption><\/figure>\n<h3><\/h3>\n<h3 style=\"text-align: center;\"><strong>Ingredienti per 4 persone:<\/strong><\/h3>\n<p style=\"text-align: center;\">300 g di pane carasau<br \/>\n280 g di pecorino sardo semistagionato grattugiato<\/p>\n<p style=\"text-align: center;\"><strong>Per il brodo di pecora<\/strong><br \/>\n5 litri di acqua<br \/>\n4 carote<br \/>\n2 coste di sedano<br \/>\n1 cipolla tostata<br \/>\n2 pomodori tostati<br \/>\n800 g di ossa di pecora<\/p>\n<p style=\"text-align: center;\"><strong>Per la salsa di pomodoro<\/strong><br \/>\n800 g di pomodori pelati<br \/>\n1cipolla bianca<br \/>\n2 foglie di alloro<br \/>\nOlio extravergine q.b.<br \/>\nSale q.b.<br \/>\nBasilico fresco\u00a0q.b.<\/p>\n<p style=\"text-align: center;\"><strong>Uovo in camicia<\/strong><br \/>\n4 uova<br \/>\n60 g di aceto bianco<br \/>\nAcqua q\u00a0.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><\/h3>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p><strong>Brodo di pecora:<\/strong><br \/>\nVersare l&#8217;acqua nella pentola, mondare le verdure unirle alle ossa di pecora.<br \/>\nPortare ad ebollizione avendo cura di eliminare le impurit\u00e0 che saliranno a galla con un colino.<br \/>\nLasciar cuocere a fiamma moderata per circa tre ore.<br \/>\nCon l&#8217;ausilio del setaccio filtrare \u00a0il brodo in un contenitore e tenere da parte.<br \/>\nIl brodo \u00e8 pronto.<\/p>\n<p><strong>Salsa di pomodoro:<\/strong><br \/>\nMettere uno\u00a0scolapasta all&#8217;interno di un ampio recipiente.<br \/>\nAprire il barattolo di pelati e versare il contenuto nello scolapasta e schiacciare con le mani i pomodori in modo da separare la parte liquida da quella solida.<br \/>\nVersare l&#8217;olio evo (q.b.) in una pentola, la cipolla tritata finemente e le foglie di alloro.<br \/>\nFar imbiondire la cipolla, versare quindi la polpa (solo la polpa) dei pelati e lasciar cuocere mescolando di tanto in tanto.<br \/>\nPortare la polpa quasi alla caramellizzazione quindi versare la parte liquida del pomodoro precedentemente separata e lasciar cuocere la salsa per circa due ore sino a ridurla di due terzi.<br \/>\nA fuoco spento mettere il basilico fresco in infusione per circa dieci minuti, togliere il basilico e passare il tutto al passapomodoro.<br \/>\nLa salsa \u00e8 pronta.<\/p>\n<p><strong>Uovo Poch\u00e8<\/strong><br \/>\n(Uovo in camicia)<br \/>\nMunirsi di un pentolino.<br \/>\nAprire un uovo e metterlo in un piccolo contenitore.<br \/>\nRiempire il pentolino con acqua e tre cucchiai di aceto di vino bianco.<br \/>\nPortare il liquido ad ebollizione e con una frusta creare un vortice all&#8217;interno,\u00a0versare l&#8217;uovo nel pentolino e lasciar cucinare per qualche minuto.<br \/>\nCon un colino togliere l&#8217;uovo scolandolo.<br \/>\nIl vostro uovo poch\u00e8 \u00e8 pronto.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1895\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/06\/21\/chefmaitre-alice-tv-pane-frattau-chef-marina-ravarotto\/image-40\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-35.jpeg?fit=4382%2C2921&amp;ssl=1\" data-orig-size=\"4382,2921\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;7.1&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 50D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1497352433&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;70&quot;,&quot;iso&quot;:&quot;320&quot;,&quot;shutter_speed&quot;:&quot;0.008&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\/2017\/06\/image-35.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-35.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1895 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-35-1024x683.jpeg?resize=640%2C427\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-35.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-35.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-35.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-35.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-35.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Impiattamento:<\/strong><\/h3>\n<p>Munirsi di un piatto fondo.<br \/>\nRiscaldare il brodo di pecora e ammorbidire per pochi secondi nel brodo un foglio di pane carasau ed adagiarlo nel piatto, cospargere con salsa di pomodoro e spolverare con il pecorino.<br \/>\nRipetere l&#8217;operazione sino ad ottenere quattro\/cinque strati.<br \/>\nAdagiare in ultimo l&#8217;uovo poch\u00e8.<br \/>\nServire caldo.<br \/>\nIl vostro pane frattau \u00e8 pronto.<\/p>\n<h3><strong>Vini consigliati:<\/strong><\/h3>\n<p><a href=\"https:\/\/www.amazon.it\/gp\/product\/B01DC28KTA\/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=chefemaitre21-21&amp;camp=3414&amp;creative=21718&amp;linkCode=as2&amp;creativeASIN=B01DC28KTA&amp;linkId=51d45185778f2efb6943473a93883155\"><span style=\"color: #0000ff;\">Monteoro, Vermentino di Gallura DOCG superiore, Sella&amp;Mosca<\/span><\/a><\/p>\n<p><a href=\"https:\/\/www.amazon.it\/gp\/product\/B0168FWRNS\/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=chefemaitre21-21&amp;camp=3414&amp;creative=21718&amp;linkCode=as2&amp;creativeASIN=B0168FWRNS&amp;linkId=50b25c9388643b1fd7adb64301d2f377\"><span style=\"color: #0000ff;\">Tre Torri,\u00a0Carignano del Sulcis rosato, Santadi<\/span><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1894\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/06\/21\/chefmaitre-alice-tv-pane-frattau-chef-marina-ravarotto\/image-39\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-34.jpeg?fit=4382%2C2921&amp;ssl=1\" data-orig-size=\"4382,2921\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;7.1&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 50D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1497352402&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;34&quot;,&quot;iso&quot;:&quot;320&quot;,&quot;shutter_speed&quot;:&quot;0.008&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\/2017\/06\/image-34.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-34.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-1894 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-34-1024x683.jpeg?resize=640%2C427\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-34.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-34.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-34.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-34.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/06\/image-34.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/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>E dopo i tanti chef che hanno rappresentato il nostro network su Alice Tv (Alessandro Uccheddu, Simone Martorana, Andrea Fugnanesi, Marco Masi, Alessio Mancini, Kevin Luigi Fornoni, Eduardo Giglio e [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1892,"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":[35,68],"tags":[223,229,79,95,230,227,224,225,216,232,228,226,231],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>chef&amp;ma\u00eetre su Alice Tv - &quot;Pane Frattau&quot; chef Marina Ravarotto - Il Blog di chef&amp;ma\u00eetre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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