{"id":23329,"date":"2025-05-05T15:09:18","date_gmt":"2025-05-05T15:09:18","guid":{"rendered":"https:\/\/brasmar.com\/samosa-di-polpo"},"modified":"2025-05-09T10:27:38","modified_gmt":"2025-05-09T10:27:38","slug":"samosa-di-polpo","status":"publish","type":"post","link":"https:\/\/brasmar.com\/it\/samosa-di-polpo","title":{"rendered":"Samosa di polpo"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” content_placement=”top” css=”.vc_custom_1643795879350{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2022\/02\/chamuca-polvo-topo.png?id=10686) !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\tChamu\u00e7a de Polvo\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 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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Snack<\/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_1657549324218{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_1641570006982{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”21809″ 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

 <\/p>\n

\n
\n
    \n
  • Polpo pulito Brasmar<\/li>\n
  • Impasto per samosa<\/li>\n
  • 1 chorizo<\/li>\n
  • 2 cipolle<\/li>\n
  • 1 carota<\/li>\n
  • 1 cipolla rossa<\/li>\n
  • 1 bicchiere di vino rosso<\/li>\n
  • Coriandolo<\/li>\n
  • 2 limoni<\/li>\n
  • Farina<\/li>\n
  • Burro<\/li>\n
  • Concentrato di pomodoro<\/li>\n
  • 1 patata bianca grande<\/li>\n
  • Peperoncino rosso<\/li>\n
  • Yogurt greco<\/li>\n
  • Aglio<\/li>\n
  • Menta<\/li>\n
  • 1 cetriolo<\/li>\n
  • Limone<\/li>\n
  • Olio per friggere<\/li>\n<\/ul>\n<\/div>\n

     <\/p>\n<\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657549287743{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\tChamu\u00e7a de Polvo\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_no_spaces”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm” css=”.vc_custom_1643047483951{margin-top: -45px !important;}”][vc_single_image image=”10686″ img_size=”full” alignment=”center”][vc_empty_space][\/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”]
    \n\t
    \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

    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

    50 min.<\/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”]

    \n\t
    \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

    M\u00e9dio<\/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”]

    \n\t
    \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

    Snack<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657549672922{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”21809″ 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_1657549551839{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

     <\/p>\n

    \n
    \n
      \n
    • Polpo pulito Brasmar<\/li>\n
    • Impasto per samosa<\/li>\n
    • 1 chorizo<\/li>\n
    • 2 cipolle<\/li>\n
    • 1 carota<\/li>\n
    • 1 cipolla rossa<\/li>\n
    • 1 bicchiere di vino rosso<\/li>\n
    • Coriandolo<\/li>\n
    • 2 limoni<\/li>\n
    • Farina<\/li>\n
    • Burro<\/li>\n
    • Concentrato di pomodoro<\/li>\n
    • 1 patata bianca grande<\/li>\n
    • Peperoncino rosso<\/li>\n
    • Yogurt greco<\/li>\n
    • Aglio<\/li>\n
    • Menta<\/li>\n
    • 1 cetriolo<\/li>\n
    • Limone<\/li>\n
    • Olio per friggere<\/li>\n<\/ul>\n<\/div>\n

       <\/p>\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_1638783165719{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]Polpo:<\/strong>
      \n– Soffriggere una carota e una cipolla rossa. Aggiungere il vino rosso, lasciarlo evaporare leggermente e aggiungere acqua fino a ebollizione. Quando bolle, aggiungere il polpo e cuocere per 1 ora e 15 minuti a fuoco basso.
      \n– Quando il polpo \u00e8 tenero, toglierlo dal brodo e tagliarlo a cubetti.[\/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]<\/p>\n

      Ripieno per samosa:<\/strong>
      \n– Utilizzare il brodo di polpo per preparare una “besciamella di polpo”: sciogliere il burro, aggiungere la farina e il brodo di polpo fino a raggiungere la consistenza della besciamella.
      \n– Tagliare le cipolle a julienne e un terzo di peperone a julienne. Rosolare in olio d’oliva fino a quasi caramellare, aggiungere un cucchiaio di concentrato di pomodoro e cuocere per qualche altro minuto.
      \n– Aggiungere il polpo a dadini e il coriandolo tritato. Mescolare con una buona quantit\u00e0 di besciamella di polpo.
      \n– Condire a piacere, aggiungendo il succo di limone.
      \n– Riempire i samosa con questo composto e friggere.<\/div>\n

       <\/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=”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

      Salsa allo yogurt:<\/strong>
      \n– Condire lo yogurt greco con sale e limone.
      \n– Tagliare la menta, il coriandolo e il cetriolo a cubetti molto piccoli e mescolare il tutto.<\/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_1657549579145{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

      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]Polpo:<\/strong>
      \n– Soffriggere una carota e una cipolla rossa. Aggiungere il vino rosso, lasciarlo evaporare leggermente e aggiungere acqua fino a ebollizione. Quando bolle, aggiungere il polpo e cuocere per 1 ora e 15 minuti a fuoco basso.
      \n– Quando il polpo \u00e8 tenero, toglierlo dal brodo e tagliarlo a cubetti.[\/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]<\/p>\n

      Ripieno per samosa:<\/strong>
      \n– Utilizzare il brodo di polpo per preparare una “besciamella di polpo”: sciogliere il burro, aggiungere la farina e il brodo di polpo fino a raggiungere la consistenza della besciamella.
      \n– Tagliare le cipolle a julienne e un terzo di peperone a julienne. Rosolare in olio d’oliva fino a quasi caramellare, aggiungere un cucchiaio di concentrato di pomodoro e cuocere per qualche altro minuto.
      \n– Aggiungere il polpo a dadini e il coriandolo tritato. Mescolare con una buona quantit\u00e0 di besciamella di polpo.
      \n– Condire a piacere, aggiungendo il succo di limone.
      \n– Riempire i samosa con questo composto e friggere.<\/div>\n

       <\/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=”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

      Salsa allo yogurt:<\/strong>
      \n– Condire lo yogurt greco con sale e limone.
      \n– Tagliare la menta, il coriandolo e il cetriolo a cubetti molto piccoli e mescolare il tutto.<\/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

      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=”basicGrid_NoAnimation” grid_id=”vc_gid:1695728461196-5245122d-c2d0-9″ taxonomies=”95″ el_class=”.recipe_sugestions”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657549623105{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

      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:1695728461198-35b24968-a64d-5″ taxonomies=”95″ el_class=”.recipe_sugestions”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Scopri come preparare il samu\u00e7a di polpo con i prodotti Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":10683,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"Scopri come preparare il samu\u00e7a di polpo con i prodotti Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[302,307],"tags":[],"class_list":["post-23329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-polpo"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/23329","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=23329"}],"version-history":[{"count":3,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/23329\/revisions"}],"predecessor-version":[{"id":23517,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/23329\/revisions\/23517"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media\/10683"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media?parent=23329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/categories?post=23329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/tags?post=23329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}