{"id":12734,"date":"2021-12-26T10:08:12","date_gmt":"2021-12-26T10:08:12","guid":{"rendered":"https:\/\/brasmar.com\/baccala-mantecato"},"modified":"2022-12-19T11:41:22","modified_gmt":"2022-12-19T11:41:22","slug":"mouse-di-baccala","status":"publish","type":"post","link":"https:\/\/brasmar.com\/it\/mouse-di-baccala","title":{"rendered":"Mouse di Baccal\u00e1"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1639476217642{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/receita-baccala-mantecato-tp.jpg?id=6617) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column offset=”vc_hidden-xs”][vc_empty_space height=”400px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339659114{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”]

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\n\t\t\t\tMouse di Baccal\u00e1\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-xs”]
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2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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35 minuti<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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\n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t

Medio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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Piatto principale<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}”][vc_column css=”.vc_custom_1658488501167{margin-right: 18% !important;margin-left: 18% !important;}” offset=”vc_hidden-xs”][vc_separator align=”align_left” border_width=”3″ el_width=”60″][\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” css=”.vc_custom_1635340009342{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”18854″ img_size=”300×300″ hide_prev_next_buttons=”yes”][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

INGREDIENTI<\/h2>\n
\n
    \n
  • 2 filetti di baccal\u00e0 Brasmar<\/li>\n
  • 300 g di polenta istantanea<\/li>\n
  • 3 cipolle rosse<\/li>\n
  • 1 cucchiaio di zucchero<\/li>\n
  • 2 cucchiai di miele<\/li>\n
  • 3 cucchiai di olio vegetale<\/li>\n
  • 2 cucchiai di olio di oliva<\/li>\n
  • 1 patata media<\/li>\n
  • 1 bicchiere di vino rosso<\/li>\n
  • 2 foglie di alloro<\/li>\n
  • 1 mazzetto di prezzemolo<\/li>\n<\/ul>\n<\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1658488978857{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    \n\t\t\t\tMouse di Baccal\u00e1\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1658488944149{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_single_image image=”6620″ img_size=”full”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]
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    2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    35 minuti<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    \n\t\t\t\t\t\t\t\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
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    Medio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    Piatto principale<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1658488533362{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”18854″ img_size=”300×300″ hide_prev_next_buttons=”yes”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1658488650774{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

    INGREDIENTI<\/h2>\n
    \n
      \n
    • 2 filetti di baccal\u00e0 Brasmar<\/li>\n
    • 300 g di polenta istantanea<\/li>\n
    • 3 cipolle rosse<\/li>\n
    • 1 cucchiaio di zucchero<\/li>\n
    • 2 cucchiai di miele<\/li>\n
    • 3 cucchiai di olio vegetale<\/li>\n
    • 2 cucchiai di olio di oliva<\/li>\n
    • 1 patata media<\/li>\n
    • 1 bicchiere di vino rosso<\/li>\n
    • 2 foglie di alloro<\/li>\n
    • 1 mazzetto di prezzemolo<\/li>\n<\/ul>\n<\/div>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341470893{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text css=”.vc_custom_1647339603620{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARAZIONE<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Polenta:<\/strong>
      \n\u2013 Portare a ebollizione 1 litro d\u2019acqua e aggiungere sale a piacere. Quando l\u2019acqua bolle, aggiungere la polenta poco a poco e mescolare fino a raggiungere la consistenza desiderata. Conservare in frigorifero per 1 ora fino a quando non si rassoda.
      \n\u2013 Tagliare la polenta in rettangoli e poi rosolare in una padella con olio di oliva fino a quando non diventa croccante.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Cipolle caramellate<\/strong>
      \n\u2013 Affettare le cipolle. In una piccola padella, mettere 1 cucchiaio di olio di oliva, le cipolle e 1 pizzico di sale. Poi aggiungere 2 cucchiai di miele. Infine, aggiungere \u00bd bicchiere di vino rosso e 1 cucchiaio di zucchero e cuocere fino a caramellare.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]Mantecato<\/strong>
      \n\u2013 Sbucciare la patata, tagliarla in 4 e farla bollire con acqua, sale e 2 foglie di alloro, insieme al baccal\u00e0. Cuocere durante circa 20 minuti. Conservare dell\u2019acqua di cottura.
      \n– Sminuzzare il baccal\u00e0 e rimuovere le lische. Schiacciare la patata e aggiungere l\u2019olio vegetale (3 cucchiai), 2 cucchiai di olio di oliva e mezza tazza dell\u2019acqua di cottura.
      \n– Tritare il prezzemolo per guarnire il piatto.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″][vc_column_text]<\/p>\n

      \n

      Servire la polenta grigliata, il baccal\u00e0 e la cipolla caramellata su cui mettere il prezzemolo.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1658488642975{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARA\u00c7\u00c3O<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Polenta:<\/strong>
      \n\u2013 Portare a ebollizione 1 litro d\u2019acqua e aggiungere sale a piacere. Quando l\u2019acqua bolle, aggiungere la polenta poco a poco e mescolare fino a raggiungere la consistenza desiderata. Conservare in frigorifero per 1 ora fino a quando non si rassoda.
      \n\u2013 Tagliare la polenta in rettangoli e poi rosolare in una padella con olio di oliva fino a quando non diventa croccante.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Cipolle caramellate<\/strong>
      \n\u2013 Affettare le cipolle. In una piccola padella, mettere 1 cucchiaio di olio di oliva, le cipolle e 1 pizzico di sale. Poi aggiungere 2 cucchiai di miele. Infine, aggiungere \u00bd bicchiere di vino rosso e 1 cucchiaio di zucchero e cuocere fino a caramellare.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]Mantecato<\/strong>
      \n\u2013 Sbucciare la patata, tagliarla in 4 e farla bollire con acqua, sale e 2 foglie di alloro, insieme al baccal\u00e0. Cuocere durante circa 20 minuti. Conservare dell\u2019acqua di cottura.
      \n– Sminuzzare il baccal\u00e0 e rimuovere le lische. Schiacciare la patata e aggiungere l\u2019olio vegetale (3 cucchiai), 2 cucchiai di olio di oliva e mezza tazza dell\u2019acqua di cottura.
      \n– Tritare il prezzemolo per guarnire il piatto.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″][vc_column_text]<\/p>\n

      \n

      Servire la polenta grigliata, il baccal\u00e0 e la cipolla caramellata su cui mettere il prezzemolo.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

      \u00a0I NOSTRI SUGGERIMENTI<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” grid_id=”vc_gid:1671449833192-2de1fdb4-aad1-0″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1658488622183{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

      \u00a0I NOSTRI SUGGERIMENTI<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”masonryGrid_Default” grid_id=”vc_gid:1671449833194-13fc1113-6c22-1″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Come preparare Mouse di Baccal\u00e1 con i prodotti Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":6614,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"95","_seopress_titles_title":"","_seopress_titles_desc":"Come preparare Mouse di Baccal\u00e1 con i prodotti Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[302,301],"tags":[],"class_list":["post-12734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-baccala"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/12734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/comments?post=12734"}],"version-history":[{"count":5,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/12734\/revisions"}],"predecessor-version":[{"id":20212,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/12734\/revisions\/20212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media\/6614"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media?parent=12734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/categories?post=12734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/tags?post=12734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}