{"id":3005,"date":"2017-08-05T08:23:38","date_gmt":"2017-08-05T08:23:38","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=3005"},"modified":"2017-08-05T08:29:24","modified_gmt":"2017-08-05T08:29:24","slug":"tartare-gamberi-rossi-allo-zenzero-trasparenza-mela-verde-cromesquis-burrata-chef-pierfranco-ferrara","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/05\/tartare-gamberi-rossi-allo-zenzero-trasparenza-mela-verde-cromesquis-burrata-chef-pierfranco-ferrara\/","title":{"rendered":"Chef Pierfranco Ferrara &#8211; Tartare di gamberi rossi allo zenzero in trasparenza, mela verde e cromesquis di burrata"},"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<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"2998\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/07\/21\/pierfranco-bonny-ferrara-lo-chef-maitre-de-faro-capo-dorso\/image-451\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-328.jpeg?fit=767%2C960&amp;ssl=1\" data-orig-size=\"767,960\" 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\/2017\/07\/image-328.jpeg?fit=240%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-328.jpeg?fit=640%2C801&amp;ssl=1\" class=\"myFoto aligncenter wp-image-2998 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-328-240x300.jpeg?resize=240%2C300\" alt=\"\" width=\"240\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-328.jpeg?resize=240%2C300&amp;ssl=1 240w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-328.jpeg?w=767&amp;ssl=1 767w\" sizes=\"(max-width: 240px) 100vw, 240px\" data-recalc-dims=\"1\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\">Siamo in costiera Amalfitana, Pierfranco Ferrara, chef del ristorante<\/h3>\n<h3 style=\"text-align: center;\">&#8220;<strong>Faro di Capo d&#8217;Orso<\/strong>&#8220;<\/h3>\n<h3 style=\"text-align: center;\">una stella Michelin, ci presenta una sua meravigliosa ricetta<\/h3>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3006\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/05\/tartare-gamberi-rossi-allo-zenzero-trasparenza-mela-verde-cromesquis-burrata-chef-pierfranco-ferrara\/image-457\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-334.jpeg?fit=1472%2C867&amp;ssl=1\" data-orig-size=\"1472,867\" 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\/07\/image-334.jpeg?fit=300%2C177&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-334.jpeg?fit=640%2C377&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3006 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-334-1024x603.jpeg?resize=640%2C377\" alt=\"\" width=\"640\" height=\"377\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-334.jpeg?resize=1024%2C603&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-334.jpeg?resize=300%2C177&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-334.jpeg?resize=768%2C452&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-334.jpeg?w=1472&amp;ssl=1 1472w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-334.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>INGREDIENTI (per 4 persone)<\/strong><\/p>\n<p style=\"text-align: center;\">\u2022 48 gamberi rossi<br \/>\n\u2022 3 mele verdi<br \/>\n\u2022 2 gr agar agar<br \/>\n\u2022 1 foglio gelatina<br \/>\n\u2022 400 gr burrata<br \/>\n\u2022 19 gr succo di limone<br \/>\n\u2022 Semi di papavero<br \/>\n\u2022 Lime q. b.<br \/>\n\u2022 3 gr zenzero<\/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><\/p>\n<p><!-- 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<p style=\"text-align: left;\"><strong>PROCEDIMENTO:<\/strong><\/p>\n<p>Centrifugare le mele verdi aggiungendo qualche goccia di lime, passare allo chinois , riscaldare bene ed aggiungere l\u2019agar agar e i fogli di gelatina. Versare il succo in una placca di plastica facendo attenzione a non superare lo spessore di 1 mm, mettere in frigo e tagliare la gelatina con un coppapasta circolare del diametro di 2 cm.<br \/>\nPer la tartare: sgusciare i gamberi , tagliarli e condirli con olio sale, pepe, lime e zenzero tritato.<br \/>\nPer i cromesquis: riempire con la burrata degli stampini in silicone a forma di mezze sfere, abbattere ed impanare con semi di papaveri. Friggerli per 4 minuti circa.<br \/>\nPer l\u2019impiattamento: in un piatto ovale formare 5 millefoglie con dischi di gele\u00e8 di mela e tartare di gamberi, alternarli con cromesquis di burrata e decorare con fiore di finocchietto selvatico e piccole foglioline di menta.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>VINO CONSIGLIATO:<\/strong><\/p>\n<p><a href=\"https:\/\/www.amazon.it\/gp\/product\/B007ULWOHO\/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=B007ULWOHO&amp;linkId=58f22e740f474897f7328501085f97b4\"><span style=\"color: #0000ff;\">Champagne Ruinart Blanc de Blancs<\/span><\/a><\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_2997\" aria-describedby=\"caption-attachment-2997\" style=\"width: 750px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"2997\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/07\/21\/pierfranco-bonny-ferrara-lo-chef-maitre-de-faro-capo-dorso\/image-450\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-327.jpeg?fit=750%2C460&amp;ssl=1\" data-orig-size=\"750,460\" 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\/2017\/07\/image-327.jpeg?fit=300%2C184&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-327.jpeg?fit=640%2C393&amp;ssl=1\" class=\"myFoto wp-image-2997 size-full\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-327.jpeg?resize=640%2C393\" alt=\"\" width=\"640\" height=\"393\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-327.jpeg?w=750&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-327.jpeg?resize=300%2C184&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/07\/image-327.jpeg?resize=570%2C350&amp;ssl=1 570w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-2997\" class=\"wp-caption-text\">chef Pierfranco Ferrara<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\"><strong>SEGUITECI SU FACEBOOK<\/strong><\/a><\/span><\/h3>\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>&nbsp; Siamo in costiera Amalfitana, Pierfranco Ferrara, chef del ristorante &#8220;Faro di Capo d&#8217;Orso&#8220; una stella Michelin, ci presenta una sua meravigliosa ricetta &nbsp; &nbsp; INGREDIENTI (per 4 persone) \u2022 [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":3006,"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":[79,95,316,329,315,136],"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 Pierfranco Ferrara - Tartare di gamberi rossi allo zenzero in trasparenza, mela verde e cromesquis di burrata - 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\/08\/05\/tartare-gamberi-rossi-allo-zenzero-trasparenza-mela-verde-cromesquis-burrata-chef-pierfranco-ferrara\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Pierfranco Ferrara - Tartare di gamberi rossi allo zenzero in trasparenza, mela verde e cromesquis di burrata - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"&nbsp; 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