{"id":12738,"date":"2021-12-30T14:32:42","date_gmt":"2021-12-30T14:32:42","guid":{"rendered":"https:\/\/brasmar.com\/risotto-de-tinta-de-choco-com-choco-em-tempura-cubos-de-abobora-e-cebolinho"},"modified":"2022-07-22T11:06:51","modified_gmt":"2022-07-22T11:06:51","slug":"risotto-al-nero-di-seppia-con-seppie-in-tempura-cubetti-di-zucca-ed-erba-cipollina","status":"publish","type":"post","link":"https:\/\/brasmar.com\/it\/risotto-al-nero-di-seppia-con-seppie-in-tempura-cubetti-di-zucca-ed-erba-cipollina","title":{"rendered":"Risotto al nero di seppia con seppie in tempura, cubetti di zucca ed erba cipollina"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1640874761885{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/risotto-choco-tp.jpg?id=8379) !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_1640790251839{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\tRisotto al nero di seppia con seppie in tempura, cubetti di zucca ed erba cipollina\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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50 minuti<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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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_1658487539376{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=”15244″ 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
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    \n
  • 600 g di listelli e tentacoli di seppia Brasmar<\/li>\n
  • 250 g di riso per risotto<\/li>\n
  • 1 bicchiere di vino bianco<\/li>\n
  • 1 cipolla<\/li>\n
  • 100 g di zucca butternut<\/li>\n
  • 1 spicchio di aglio<\/li>\n
  • 2 limoni<\/li>\n
  • 1 sacchetto di inchiostro di seppia<\/li>\n
  • 1 cucchiaio di burro<\/li>\n
  • 2 cucchiai di parmigiano grattugiato<\/li>\n
  • 6 cucchiai di farina<\/li>\n
  • 1 bicchiere di birra<\/li>\n
  • \u00bd cucchiaino di Pane degli Angeli<\/li>\n
  • 1 mazzetto di erba cipollina<\/li>\n
  • Olio vegetale per friggere<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1658487990546{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

    \n\t
    \n\t\t\t\t\t\t\t

    \n\t\t\t\tRisotto al nero di seppia con seppie in tempura, cubetti di zucca ed erba cipollina\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_1658488003419{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_single_image image=”8382″ img_size=”full”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1658488008717{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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    \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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    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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    \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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    50 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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    \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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    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_1658487879006{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”15244″ img_size=”full” hide_prev_next_buttons=”yes”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1658487865520{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
      \n
    • 600 g di listelli e tentacoli di seppia Brasmar<\/li>\n
    • 250 g di riso per risotto<\/li>\n
    • 1 bicchiere di vino bianco<\/li>\n
    • 1 cipolla<\/li>\n
    • 100 g di zucca butternut<\/li>\n
    • 1 spicchio di aglio<\/li>\n
    • 2 limoni<\/li>\n
    • 1 sacchetto di inchiostro di seppia<\/li>\n
    • 1 cucchiaio di burro<\/li>\n
    • 2 cucchiai di parmigiano grattugiato<\/li>\n
    • 6 cucchiai di farina<\/li>\n
    • 1 bicchiere di birra<\/li>\n
    • \u00bd cucchiaino di Pane degli Angeli<\/li>\n
    • 1 mazzetto di erba cipollina<\/li>\n
    • Olio vegetale per friggere<\/li>\n<\/ul>\n<\/div>\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_1647340533988{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]Tagliare le cipolle a cubetti, la zucca a fette e l\u2019erba cipollina. Cuocere la zucca in acqua bollente e sale per 4 minuti e conservare l\u2019acqua che dovr\u00e0 essere poi usata per il risotto.[\/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]Per la tempura: in un recipiente, mettere 6 cucchiai di farina, aggiungere mezzo cucchiaino di Pane degli Angeli e 1 pizzico di sale. Aggiungere la birra, mescolando fino ad ottenere una consistenza simile a quella di un pancake.[\/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]<\/p>\n

      \n

      Mettere una padella al fuoco con un cucchiaio di olio di oliva per dorare la zucca (che \u00e8 stata cucinata nella prima fase della ricetta).<\/p>\n<\/div>\n

      [\/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″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      In un\u2019altra padella con olio di oliva, aggiungere la cipolla, aggiungere il riso per risotti e mescolare. Aggiungere il vino e continuare a mescolare, aggiungere il sale e lasciare che il vino evapori.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ 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]<\/p>\n

      \n

      Aggiungere gradualmente al risotto dell\u2019acqua di cottura della zucca fino a quando non \u00e8 cotto e tutto l\u2019amido \u00e8 stato rilasciato. Aggiungere il nero di seppia e cuocere per circa 16 minuti. Alla fine, aggiungere 1 cucchiaio di burro e il succo di mezzo limone.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ 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]<\/p>\n

      \n
      \n

      Riscaldare l\u2019olio per friggere le seppie, passare le seppie nel preparato per tempura e friggere.<\/p>\n<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4853″ 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]<\/p>\n

      \n
      \n

      Adagiare le seppie sul risotto e servire.<\/p>\n<\/div>\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_1658487858531{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_1647340659878{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”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Tagliare le cipolle a cubetti, la zucca a fette e l\u2019erba cipollina. Cuocere la zucca in acqua bollente e sale per 4 minuti e conservare l\u2019acqua che dovr\u00e0 essere poi usata per il risotto.[\/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]Per la tempura: in un recipiente, mettere 6 cucchiai di farina, aggiungere mezzo cucchiaino di Pane degli Angeli e 1 pizzico di sale. Aggiungere la birra, mescolando fino ad ottenere una consistenza simile a quella di un pancake.[\/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]<\/p>\n

      \n

      Mettere una padella al fuoco con un cucchiaio di olio di oliva per dorare la zucca (che \u00e8 stata cucinata nella prima fase della ricetta).<\/p>\n<\/div>\n

      [\/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″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      In un\u2019altra padella con olio di oliva, aggiungere la cipolla, aggiungere il riso per risotti e mescolare. Aggiungere il vino e continuare a mescolare, aggiungere il sale e lasciare che il vino evapori.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Aggiungere gradualmente al risotto dell\u2019acqua di cottura della zucca fino a quando non \u00e8 cotto e tutto l\u2019amido \u00e8 stato rilasciato. Aggiungere il nero di seppia e cuocere per circa 16 minuti. Alla fine, aggiungere 1 cucchiaio di burro e il succo di mezzo limone.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      \n

      Riscaldare l\u2019olio per friggere le seppie, passare le seppie nel preparato per tempura e friggere.<\/p>\n<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4853″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      \n

      Adagiare le seppie sul risotto e servire.<\/p>\n<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1658487663406{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

      I 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:1658487395659-654353c4-4021-4″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1658487696093{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

      I 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:1658487669693-a9f87abc-f514-3″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Come preparare il risotto al nero di seppia con seppie in tempura, cubetti di zucca ed erba cipollina con i prodotti Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":8376,"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 il risotto al nero di seppia con seppie in tempura, cubetti di zucca ed erba cipollina con i prodotti Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[302,303],"tags":[],"class_list":["post-12738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-seppia"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/12738","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=12738"}],"version-history":[{"count":4,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/12738\/revisions"}],"predecessor-version":[{"id":17076,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/12738\/revisions\/17076"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media\/8376"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media?parent=12738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/categories?post=12738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/tags?post=12738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}