{"id":9816,"date":"2018-03-22T23:12:30","date_gmt":"2018-03-22T23:12:30","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=9816"},"modified":"2018-11-21T12:25:11","modified_gmt":"2018-11-21T12:25:11","slug":"andrea-fanti-gambero-rosso-di-mazara-del-vallo-spuma-di-patate-allo-zafferano-aurum-julii-riduzione-di-birra-e-miele-allo-zafferano-aurum-julii-crumble-di-farina-integrale-liquirizia-e-polvere-di","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/22\/andrea-fanti-gambero-rosso-di-mazara-del-vallo-spuma-di-patate-allo-zafferano-aurum-julii-riduzione-di-birra-e-miele-allo-zafferano-aurum-julii-crumble-di-farina-integrale-liquirizia-e-polvere-di\/","title":{"rendered":"Andrea Fanti: Gambero rosso di Mazara del Vallo, spuma di patate allo zafferano Aurum Julii, riduzione di birra e miele allo zafferano Aurum Julii, crumble di farina integrale, liquirizia e polvere di oliva leccino"},"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>Ricetta creata da <span style=\"color: #0000ff;\">Andrea Fanti<\/span>, chef del &#8220;Borgo Cadonega&#8221; di Viano, con <a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/aurum-julii-leccellenza-migliori-ristoranti-chefemaitrelab\/\"><span style=\"color: #0000ff;\">Aurum Julii<\/span><\/a>, zafferano purissimo, l&#8217;oro del Friuli Venezia Giulia.<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9818\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/22\/andrea-fanti-gambero-rosso-di-mazara-del-vallo-spuma-di-patate-allo-zafferano-aurum-julii-riduzione-di-birra-e-miele-allo-zafferano-aurum-julii-crumble-di-farina-integrale-liquirizia-e-polvere-di\/image-3886\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-234.jpeg?fit=1334%2C890&amp;ssl=1\" data-orig-size=\"1334,890\" 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-234.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-234.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9818\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-234-300x200.jpeg?resize=500%2C334\" alt=\"\" width=\"500\" height=\"334\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-234.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-234.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-234.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-234.jpeg?w=1334&amp;ssl=1 1334w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-234.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Igredienti per un piatto:<\/strong><\/h3>\n<p>1 gambero rosso mazara del vallo<\/p>\n<p><strong>Per il pur\u00e8:<\/strong><\/p>\n<p>100 g di patata farinosa<br \/>\n20 g latte intero<br \/>\n10 g burro<br \/>\n10 g parmigiano<br \/>\n0,1 g zafferano Aurum Julii<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9638\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/15\/alessandro-uccheddu-maialino-cotto-bassa-temperatura-infusione-birra-allo-zafferano-aurum-julii-laccato-al-miele-allo-zafferano-aurum-julii-crema-patate-al-burro-affumicato-zafferano\/image-3806\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-155.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\/03\/image-155.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-155.jpeg?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-9638\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-155-300x300.jpeg?resize=200%2C200\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-155.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-155.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-155.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-155.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-155.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-155.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><br \/>\n<strong>Per il crumble:<\/strong><\/p>\n<p>50 g farina integrale<br \/>\n10 g liquirizia<br \/>\n10 g sale<br \/>\n30 g zucchero<br \/>\n50 g burro<\/p>\n<p><strong>Per la riduzione:<\/strong><\/p>\n<p>100 ml birra allo zafferano<br \/>\n10 g miele allo zafferano<br \/>\n10 g zucchero semolato<\/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\\\/03\\\/22\\\/andrea-fanti-gambero-rosso-di-mazara-del-vallo-spuma-di-patate-allo-zafferano-aurum-julii-riduzione-di-birra-e-miele-allo-zafferano-aurum-julii-crumble-di-farina-integrale-liquirizia-e-polvere-di\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 320px;\" data-original-width=\"640\" data-original-height=\"320\" > <div class=\"gallery-group images-1\" style=\"width: 320px; height: 320px;\" data-original-width=\"320\" data-original-height=\"320\" > <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\/03\/15\/alessandro-uccheddu-maialino-cotto-bassa-temperatura-infusione-birra-allo-zafferano-aurum-julii-laccato-al-miele-allo-zafferano-aurum-julii-crema-patate-al-burro-affumicato-zafferano\/image-3807\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"316\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"9639\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-156.jpeg\" 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-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-156.jpeg?fit=300%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-156.jpeg?fit=640%2C640&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-156.jpeg?w=316&#038;h=316&#038;crop=1&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-156.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-156.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-156.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-156.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-156.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-156.jpeg?w=1280&amp;ssl=1 1280w\" width=\"316\" height=\"316\" loading=\"lazy\" data-original-width=\"316\" data-original-height=\"316\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 316px; height: 316px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <div class=\"gallery-group images-1\" style=\"width: 320px; height: 320px;\" data-original-width=\"320\" data-original-height=\"320\" > <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\/03\/15\/alessandro-uccheddu-maialino-cotto-bassa-temperatura-infusione-birra-allo-zafferano-aurum-julii-laccato-al-miele-allo-zafferano-aurum-julii-crema-patate-al-burro-affumicato-zafferano\/image-3805\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"316\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"9637\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-154.jpeg\" data-orig-size=\"1024,1024\" 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\/03\/image-154.jpeg?fit=300%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-154.jpeg?fit=640%2C640&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-154.jpeg?w=316&#038;h=316&#038;crop=1&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-154.jpeg?w=1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-154.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-154.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-154.jpeg?resize=768%2C768&amp;ssl=1 768w\" width=\"316\" height=\"316\" loading=\"lazy\" data-original-width=\"316\" data-original-height=\"316\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 316px; height: 316px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <\/div> <!-- close row --> <\/div>\n<p><strong>Per la polvere:<\/strong><\/p>\n<p>50 g olive leccino<\/p>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p>Iniziamo con il pulire il gambero rosso privandolo della testa, del carapace e del intestino avendo cura di lasciare l\u2019ultimo anello e la coda. Teniamo da parte la polpa marinandola con un filo d\u2019olio evo.<\/p>\n<p>Per il pur\u00e8: lessare la patata con la buccia precedentemente ben lavata. Quando ancora calda, passarla allo schiacciapatate e frustare energicamente dopo aver aggiunto il latte caldo con lo zafferano, parmigiano e il burro in fine per lucidare il composto aggiungere la noce di burro e frizionare di sale e pepe. Per completare, inserire il pur\u00e8 all\u2019interno del sifone, con una carica di N2O.<\/p>\n<p>Per il crumble: unire tutti gli ingredienti all\u2019interno di una bastardella fino a creare un impasto morbido e compatto. Far riposare circa 10 min in frigo ricoperto da pellicola alimentare. Una volta trascorsi i 10 min, con l\u2019ausilio di un settaccio a maglie larghe grattare l\u2019impasto in una teglia foderata da carta forno, infornare a 200 gradi per circa 10 min e far raffreddare, conservare in luogo asciutto per mantenere la croccantezza.<\/p>\n<p>Per la riduzione: in una casseruola inserire la birra allo zafferano, il miele e lo zucchero, portare a 110 gradi, togliere dal fuoco e servire fredda.<\/p>\n<p>Per la polvere di oliva: lasciare disidratare la polpa delle olive in forno statico a 70 gradi per 12 ore circa. Una volta trascorse le 12 ore, tritare le olive e farle seccare per due ore ulteriori nelle stesse modalit\u00e0.<\/p>\n<p>Per l\u2019impiattamento: con l\u2019ausilio di un coppa pasta disporre all\u2019interno la spuma di patate dal sifone,togliere il coppa pasta, nel contorno della spuma aggiungere il crumble di farina integrale e liquirizia.<br \/>\nAdagiare sopra la spuma il gambero rosso al naturale, spolverare con \u2018l\u2019oliva leccino, dressare con la riduzione di birra e miele allo zafferano, finire con sale e germogli di origano.<\/p>\n<figure id=\"attachment_9819\" aria-describedby=\"caption-attachment-9819\" style=\"width: 483px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9819\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/22\/andrea-fanti-gambero-rosso-di-mazara-del-vallo-spuma-di-patate-allo-zafferano-aurum-julii-riduzione-di-birra-e-miele-allo-zafferano-aurum-julii-crumble-di-farina-integrale-liquirizia-e-polvere-di\/image-3887\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-235.jpeg?fit=1076%2C1115&amp;ssl=1\" data-orig-size=\"1076,1115\" 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-235.jpeg?fit=290%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-235.jpeg?fit=640%2C663&amp;ssl=1\" class=\"myFoto wp-image-9819\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-235-290x300.jpeg?resize=483%2C500\" alt=\"\" width=\"483\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-235.jpeg?resize=290%2C300&amp;ssl=1 290w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-235.jpeg?resize=768%2C796&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-235.jpeg?resize=988%2C1024&amp;ssl=1 988w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-235.jpeg?w=1076&amp;ssl=1 1076w\" sizes=\"(max-width: 483px) 100vw, 483px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-9819\" class=\"wp-caption-text\">Andrea Fanti<\/figcaption><\/figure>\n<p><a href=\"http:\/\/www.cadonega.it\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8549\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-andrea-fanti-borgo-cadonega-relais-spa-viano-re\/image-3443\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-375.jpeg?fit=1261%2C1261&amp;ssl=1\" data-orig-size=\"1261,1261\" 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-375.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-375.jpeg?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-8549\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-375-300x300.jpeg?resize=200%2C200\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-375.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-375.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-375.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-375.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-375.jpeg?w=1261&amp;ssl=1 1261w\" 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>Ricetta creata da Andrea Fanti, chef del &#8220;Borgo Cadonega&#8221; di Viano, con Aurum Julii, zafferano purissimo, l&#8217;oro del Friuli Venezia Giulia. 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