{"id":23693,"date":"2025-05-12T14:57:45","date_gmt":"2025-05-12T14:57:45","guid":{"rendered":"https:\/\/brasmar.com\/merluzzo-con-hummus-e-peperoni"},"modified":"2025-05-12T14:57:46","modified_gmt":"2025-05-12T14:57:46","slug":"merluzzo-con-hummus-e-peperoni","status":"publish","type":"post","link":"https:\/\/brasmar.com\/it\/merluzzo-con-hummus-e-peperoni","title":{"rendered":"Merluzzo con hummus e peperoni"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1639500325542{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/bacalhau-humus-tp.jpg?id=6900) !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\tBacalhau com H\u00famus e Pimentos\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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30 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_1657799329617{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_1657804346636{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”8889″ 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
  • 300 g di merluzzo congelato ammollato Brasmar<\/li>\n
  • 3 spicchi d’aglio<\/li>\n
  • 2 peperoni rossi<\/li>\n
  • 500 g di ceci ammollati<\/li>\n
  • 250 ml di olio d’oliva<\/li>\n
  • 2 cucchiai di tahina<\/li>\n
  • Pepe di Cayenna q.b.<\/li>\n
  • Cumino q.b.<\/li>\n
  • Coriandolo q.b.<\/li>\n
  • Succo di mezzo limone<\/li>\n
  • 1 yogurt greco<\/li>\n
  • 2 foglie di alloro<\/li>\n
  • Sale q.b.<\/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_1657799377349{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\tBacalhau com H\u00famus e Pimentos\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_1657799377349{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=”6900″ img_size=”full”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657799540483{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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    \n\t\t\t\t\t\t\t

    30 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 full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657799377349{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=”8337″ 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_1657799828552{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
    • 300 g di merluzzo congelato ammollato Brasmar<\/li>\n
    • 3 spicchi d’aglio<\/li>\n
    • 2 peperoni rossi<\/li>\n
    • 500 g di ceci ammollati<\/li>\n
    • 250 ml di olio d’oliva<\/li>\n
    • 2 cucchiai di tahina<\/li>\n
    • Pepe di Cayenna q.b.<\/li>\n
    • Cumino q.b.<\/li>\n
    • Coriandolo q.b.<\/li>\n
    • Succo di mezzo limone<\/li>\n
    • 1 yogurt greco<\/li>\n
    • 2 foglie di alloro<\/li>\n
    • Sale q.b.<\/li>\n<\/ul>\n<\/div>\n

      <\/div>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1657804389015{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]
      \nHummus:<\/strong>
      – In un frullatore, aggiungi i ceci, il coriandolo, il cumino, il pepe di Cayenna, la tahina, il succo di limone e gli spicchi d’aglio e frulla il tutto.
      – Poi aggiungi lo yogurt greco e mescola con una forchetta. Frulla di nuovo fino a ottenere un composto liscio e omogeneo.
      – Passa tutto il composto al setaccio per eliminare eventuali grumi.
      – Aggiungi un filo d’olio d’oliva e un pizzico di sale a piacere.
      \n[\/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]
      \nMerluzzo:<\/strong>
      – Togliere le lische dal filetto di merluzzo e conservarle.
      – In una padella molto calda, aggiungere un filo d’olio d’oliva e una foglia di alloro e rosolare il filetto di merluzzo da entrambi i lati. Quindi cuocere in forno a 180 \u00b0C per 10 minuti.
      \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

      Coulis di peperoni:<\/strong>
      \n– Disporre i peperoni interi, precedentemente lavati e asciugati, su una teglia. Aggiungere un filo d’olio d’oliva e cuocere in forno per 15 minuti a 170 \u00b0C.
      \n– Eliminare la buccia e i semi, frullare in un frullatore o robot da cucina e passare al setaccio.
      \n– Versare il composto in una bottiglia e conservare in frigorifero.<\/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_1657799843926{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]
      \nHummus:<\/strong>
      – In un frullatore, aggiungi i ceci, il coriandolo, il cumino, il pepe di Cayenna, la tahina, il succo di limone e gli spicchi d’aglio e frulla il tutto.
      – Poi aggiungi lo yogurt greco e mescola con una forchetta. Frulla di nuovo fino a ottenere un composto liscio e omogeneo.
      – Passa tutto il composto al setaccio per eliminare eventuali grumi.
      – Aggiungi un filo d’olio d’oliva e un pizzico di sale a piacere.
      \n[\/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]
      \nMerluzzo:<\/strong>
      – Togliere le lische dal filetto di merluzzo e conservarle.
      – In una padella molto calda, aggiungere un filo d’olio d’oliva e una foglia di alloro e rosolare il filetto di merluzzo da entrambi i lati. Quindi cuocere in forno a 180 \u00b0C per 10 minuti.
      \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

      Coulis di peperoni:<\/strong>
      \n– Disporre i peperoni interi, precedentemente lavati e asciugati, su una teglia. Aggiungere un filo d’olio d’oliva e cuocere in forno per 15 minuti a 170 \u00b0C.
      \n– Eliminare la buccia e i semi, frullare in un frullatore o robot da cucina e passare al setaccio.
      \n– Versare il composto in una bottiglia e conservare in frigorifero.<\/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:1657804445715-2797957b-f777-6″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657804162811{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:1657804445717-fd49d528-b147-3″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Scopri come preparare il merluzzo con hummus e peperoni con i prodotti Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":12135,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"95","_seopress_titles_title":"","_seopress_titles_desc":"Scopri come preparare il merluzzo con hummus e peperoni con i prodotti Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[302,301],"tags":[],"class_list":["post-23693","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\/23693","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=23693"}],"version-history":[{"count":2,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/23693\/revisions"}],"predecessor-version":[{"id":23695,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/23693\/revisions\/23695"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media\/12135"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media?parent=23693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/categories?post=23693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/tags?post=23693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}