{"id":23540,"date":"2025-05-09T11:31:19","date_gmt":"2025-05-09T11:31:19","guid":{"rendered":"https:\/\/brasmar.com\/seppie-alla-griglia-con-salsa-chimichurri-e-purea-di-manioca"},"modified":"2025-05-09T11:31:19","modified_gmt":"2025-05-09T11:31:19","slug":"seppie-alla-griglia-con-salsa-chimichurri-e-purea-di-manioca","status":"publish","type":"post","link":"https:\/\/brasmar.com\/it\/seppie-alla-griglia-con-salsa-chimichurri-e-purea-di-manioca","title":{"rendered":"Seppie alla griglia con salsa chimichurri e purea di manioca"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1639500771289{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/choco-grelhado-mandioca-tp.jpg?id=6936) !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\tChoco grelhado com molho chimichurri e pur\u00e9 de mandioca\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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\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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25 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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Prato principal<\/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_1657797120497{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=”22011″ 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

Per la salsa chimichurri:<\/strong><\/p>\n

50 g di prezzemolo
\n2 cucchiai di origano fresco
\n4 spicchi d’aglio
\n20 g di erba cipollina
\n1 peperone rosso
\n2 cucchiai di aceto
\n1 cucchiaio di succo di limone
\n40 ml di olio d’oliva
\nSale e pepe a piacer<\/p>\n

Per il pur\u00e8:<\/strong><\/p>\n

1 kg di manioca cotta
\n1 cipolla grande
\n2 cucchiai di burro<\/p>\n

Per le seppie:<\/strong><\/p>\n

1 kg di seppie Brasmar intere
\nSucco di 1\/2 limone
\nUn filo d’olio d’oliva<\/p>\n<\/div>\n

<\/div>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657796189014{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\tChoco grelhado com molho chimichurri e pur\u00e9 de mandioca\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″ css=”.vc_custom_1657797082204{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_single_image image=”15426″ 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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25 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”]

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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”]

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Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/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-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”22011″ 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_1657796205446{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

Per la salsa chimichurri:<\/strong><\/p>\n

50 g di prezzemolo
\n2 cucchiai di origano fresco
\n4 spicchi d’aglio
\n20 g di erba cipollina
\n1 peperone rosso
\n2 cucchiai di aceto
\n1 cucchiaio di succo di limone
\n40 ml di olio d’oliva
\nSale e pepe a piacer<\/p>\n

Per il pur\u00e8:<\/strong><\/p>\n

1 kg di manioca cotta
\n1 cipolla grande
\n2 cucchiai di burro<\/p>\n

Per le seppie:<\/strong><\/p>\n

1 kg di seppie Brasmar intere
\nSucco di 1\/2 limone
\nUn filo d’olio d’oliva<\/p>\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_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]Iniziate preparando la salsa chimichurri:<\/strong>
– Tritate il prezzemolo, l’origano, l’aglio, l’erba cipollina e il peperoncino senza i semi.
– Mettete tutto in una ciotola, aggiungete l’aceto, il succo di limone e l’olio d’oliva.
– Condite con sale e pepe.
– Mescolate il tutto e conservate in frigorifero.[\/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]
\nPurea di manioca:<\/strong>
– In una pentola, portare l’acqua a ebollizione.
– Nel frattempo, sbucciare la manioca e rimuovere il gambo interno.
– Tagliarla a pezzi e cuocerla fino a quando non sar\u00e0 molto morbida. Scolare e conservare l’acqua.
– Con uno schiacciapatate, schiacciare la manioca fino a ottenere una purea. Tritare la cipolla e metterla in una padella con il burro e farla rosolare. Aggiungere la manioca e mescolare bene. Aggiustare di sale.
– Aggiungere un po’ di acqua di cottura per ottenere una consistenza pi\u00f9 cremosa.
\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

Preparazione delle seppie alla griglia:<\/strong>
\n– Condire le seppie con sale e succo di limone.
\n– Su una griglia ben calda, aggiungere un filo d’olio d’oliva e grigliare le seppie su entrambi i lati.
\n– Servire con salsa chimichurri e pur\u00e8 di manioca.<\/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_1657796219503{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]Iniziate preparando la salsa chimichurri:<\/strong>
– Tritate il prezzemolo, l’origano, l’aglio, l’erba cipollina e il peperoncino senza i semi.
– Mettete tutto in una ciotola, aggiungete l’aceto, il succo di limone e l’olio d’oliva.
– Condite con sale e pepe.
– Mescolate il tutto e conservate in frigorifero.[\/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]
\nPurea di manioca:<\/strong>
– In una pentola, portare l’acqua a ebollizione.
– Nel frattempo, sbucciare la manioca e rimuovere il gambo interno.
– Tagliarla a pezzi e cuocerla fino a quando non sar\u00e0 molto morbida. Scolare e conservare l’acqua.
– Con uno schiacciapatate, schiacciare la manioca fino a ottenere una purea. Tritare la cipolla e metterla in una padella con il burro e farla rosolare. Aggiungere la manioca e mescolare bene. Aggiustare di sale.
– Aggiungere un po’ di acqua di cottura per ottenere una consistenza pi\u00f9 cremosa.
\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

Preparazione delle seppie alla griglia:<\/strong>
\n– Condire le seppie con sale e succo di limone.
\n– Su una griglia ben calda, aggiungere un filo d’olio d’oliva e grigliare le seppie su entrambi i lati.
\n– Servire con salsa chimichurri e pur\u00e8 di manioca.<\/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:1695726455043-7b7059c4-5c57-4″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657796258465{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:1695726455046-a271e86e-1cb7-7″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Impara a preparare seppie alla griglia con salsa chimichurri e purea di manioca con i prodotti Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":12226,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"95","_seopress_titles_title":"","_seopress_titles_desc":"Impara a preparare seppie alla griglia con salsa chimichurri e purea di manioca con i prodotti Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[302,303],"tags":[],"class_list":["post-23540","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\/23540","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=23540"}],"version-history":[{"count":2,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/23540\/revisions"}],"predecessor-version":[{"id":23542,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/23540\/revisions\/23542"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media\/12226"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media?parent=23540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/categories?post=23540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/tags?post=23540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}