{"id":44006,"date":"2025-11-26T15:26:35","date_gmt":"2025-11-26T13:26:35","guid":{"rendered":"https:\/\/hannover-living.de\/?p=44006"},"modified":"2025-12-08T12:35:13","modified_gmt":"2025-12-08T10:35:13","slug":"guida-al-gusto","status":"publish","type":"post","link":"https:\/\/hannover-living.de\/it\/genussguide\/","title":{"rendered":"Guida al gusto"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"44006\" class=\"elementor elementor-44006\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f6b616e e-flex e-con-boxed e-con e-parent\" data-id=\"f6b616e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a09a317 elementor-widget__width-inherit elementor-widget elementor-widget-text-editor\" data-id=\"a09a317\" data-element_type=\"widget\" data-e-type=\"widget\" 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&& FB3D_CLIENT_LOCALE.render && FB3D_CLIENT_LOCALE.render();<\/script><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-b341b46 e-flex e-con-boxed e-con e-parent\" data-id=\"b341b46\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-63fe996 elementor-widget elementor-widget-text-editor\" data-id=\"63fe996\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Cavolo riccio | Zucca | Mela cotogna<\/strong><\/p><p>Staccare il cavolo fresco dal gambo e lavarlo in acqua fredda.<br \/>Marinare il cavolo riccio con un po' di olio neutro e un pizzico di sale e cuocerlo in forno ventilato a 175 \u00b0C per circa 20-25 minuti fino a renderlo croccante.<\/p><p>Per preparare l'olio di cavolo riccio, scaldiamo circa 400 ml di olio di colza spremuto a freddo in una pentola a circa 80 \u00b0C. A questo punto aggiungiamo il cavolo riccio fresco (circa 100 g)  all'olio e mescoliamo fino a ottenere un composto omogeneo.<br \/>(in alternativa nel Thermomix: livello 6, 80 \u00b0C, 7 minuti).<br \/>Successivamente, filtrare l'olio con un colino fine o un panno.<\/p><p>Sbucciare le mele cotogne e tagliarle a cubetti. Marinarle in una pentola con un po' di cardamomo e zucchero di canna e lasciarle riposare per almeno 4 ore.<br \/>Quindi coprire la pentola con un coperchio e cuocere a fuoco basso per 75 minuti, mescolando di tanto in tanto.<br \/>Quindi frullare con un frullatore a immersione.<\/p><p>Tagliare la zucca Hokkaido in quattro parti e rimuovere i semi con un cucchiaio.<br \/>Con uno scavino ricavare piccole perle dalla zucca.<br \/>(in alternativa tagliare la zucca a fette sottili).<\/p><p>Marinare le perle con un po' di miele, sale e aceto di vino bianco di alta qualit\u00e0 e lasciarle riposare per almeno 2 ore: pi\u00f9 a lungo riposano, pi\u00f9 saranno aromatiche.<\/p><p>Metti i pezzi di zucca in un estrattore o in uno slow juicer.<br \/>Condire quindi il brodo con un po' di fondo delle perle di zucca e un pizzico di pepe e aggiungere l'olio di cavolo riccio.<\/p><p>Disporre una buona porzione di purea di mele cotogne in un piatto fondo.<br \/>Distribuire sopra il cavolo riccio cotto e guarnire con le perle di zucca.<br \/>Completare con qualche cucchiaio di vinaigrette e servire.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Gr\u00fcnkohl | K\u00fcrbis | Quitte Frischen Gr\u00fcnkohl vom Stiel zupfen und in kaltem Wasser waschen.Den Gr\u00fcnkohl nun mit etwas neutralem \u00d6l und einer guten Prise Salz marinieren und im Ofen bei 175 \u00b0C Umluft f\u00fcr ca. 20\u201325 Minuten kross backen. F\u00fcr das Gr\u00fcnkohl\u00f6l erhitzen wir ca. 400 ml kaltgepresstes Raps\u00f6l in einem Topf auf etwa [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-44006","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/hannover-living.de\/it\/wp-json\/wp\/v2\/posts\/44006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hannover-living.de\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hannover-living.de\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hannover-living.de\/it\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/hannover-living.de\/it\/wp-json\/wp\/v2\/comments?post=44006"}],"version-history":[{"count":7,"href":"https:\/\/hannover-living.de\/it\/wp-json\/wp\/v2\/posts\/44006\/revisions"}],"predecessor-version":[{"id":44135,"href":"https:\/\/hannover-living.de\/it\/wp-json\/wp\/v2\/posts\/44006\/revisions\/44135"}],"wp:attachment":[{"href":"https:\/\/hannover-living.de\/it\/wp-json\/wp\/v2\/media?parent=44006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hannover-living.de\/it\/wp-json\/wp\/v2\/categories?post=44006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hannover-living.de\/it\/wp-json\/wp\/v2\/tags?post=44006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}