{"id":2291,"date":"2014-04-21T12:14:35","date_gmt":"2014-04-21T10:14:35","guid":{"rendered":"https:\/\/www.federicofrancescoferrero.com\/food-en\/coniglio-sotto-al-mare\/"},"modified":"2014-04-21T12:14:35","modified_gmt":"2014-04-21T10:14:35","slug":"coniglio-sotto-al-mare","status":"publish","type":"post","link":"https:\/\/www.federicofrancescoferrero.com\/en\/food-en\/coniglio-sotto-al-mare\/","title":{"rendered":"Coniglio sotto al mare"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">La forza della provocazione per spingere la cucina ai limiti dell\u2019immaginabile. La sorpresa di un sapore stupefacente, sospeso tra terra e mare. Per non farsi dimenticare.<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredienti<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>filetto di coniglio<\/li><li>cozze <em>di Olbia<\/em><\/li><li>patate a pasta gialla<\/li><li>spinaci freschi<\/li><li>dragoncello fresco<\/li><li>yogurt greco<\/li><li>aglio rosso <em>di Sulmona<\/em><\/li><li>limone non trattato <em>di Amalfi<\/em><\/li><li>pepe rosa<\/li><li>aceto invecchiato <em>di Jerez<\/em><\/li><li>sale grosso<\/li><li>sale <em>di Maldon affumicato<\/em><\/li><li>olio extravergine di oliva<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Per una porzione<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>mondare e lavare <strong>1 mazzetto di spinaci<\/strong> e <strong>alcune foglie di dragoncello, <\/strong>bollirli in poca acqua salata, strizzarli bene, frullarli con alcuni cubetti di ghiaccio e passarli al colino per ottenere una salsa verde densa; regolare di sale e conservare in un biberon da cucina;<\/li><li>preparare una marinata pestando in un mortaio <strong>10 foglie di dragoncello<\/strong>, <strong>2 bacche di pepe rosa<\/strong>, <strong>5 grani di sale grosso<\/strong>, <strong>1 grattugiata di scorza di limone<\/strong>, e miscelandoli con <strong>4 cucchiai di aceto<\/strong>;<\/li><li>ricavare, da <strong>1 filetto di coniglio crudo <\/strong>(tenuto nel congelatore per almeno 4 giorni e fatto scongelare lentamente a 4\u00b0C), 5 fette rettangolari di 3\u00a0mm di spessore e metterle a bagno nella marinata, finch\u00e9 inizino a sbianchire sui bordi;<\/li><li>in una padella incoperchiata far aprire sul fuoco <strong>6 cozze<\/strong> con due cucchiai d\u2019acqua; estrarre i molluschi, aprirli a met\u00e0 ed eliminarne il bisso e l\u2019intestino; frullare ci\u00f2 che rimane delle cozze con un cucchiaio del liquido di cottura ben filtrato; tenere da parte;<\/li><li>pelare <strong>2 patate<\/strong>, tagliarle a tocchetti, cuocerle a fuoco vivo in poca acqua bollente e, quando iniziano a disfarsi, aggiungere <strong>2 spicchi d\u2019aglio<\/strong> schiacciati, <strong>1 cucchiaio di yogurt greco<\/strong>, e emulsionare bene con la frusta fino a ottenere una purea abbastanza liquida e leggermente collosa;<\/li><li>aggiungere alla purea le cozze frullate, regolare di sale, incorporare <strong>\u00bd cucchiaio d\u2019olio<\/strong> e lasciar riposare al caldo;<\/li><li>asciugare le fette di filetto di coniglio, disporle nel piatto, salarle, ricoprire con un velo di purea e terminare con alcune perle di salsa verde.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>La forza della provocazione per spingere la cucina ai limiti dell\u2019immaginabile. La sorpresa di un sapore stupefacente, sospeso tra terra e mare. Per non farsi dimenticare. Ingredienti filetto di coniglio cozze di Olbia patate a pasta gialla spinaci freschi dragoncello<\/p>\n<div class=\"link-read-more\">Read more<\/div>\n","protected":false},"author":2,"featured_media":1874,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[27],"tags":[],"class_list":["post-2291","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Coniglio sotto al mare - Federico Francesco Ferrero<\/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.federicofrancescoferrero.com\/en\/food-en\/coniglio-sotto-al-mare\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coniglio sotto al mare - Federico Francesco Ferrero\" \/>\n<meta property=\"og:description\" content=\"La forza della provocazione per spingere la cucina ai limiti dell\u2019immaginabile. 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