{"id":23807,"date":"2025-05-13T08:43:20","date_gmt":"2025-05-13T08:43:20","guid":{"rendered":"https:\/\/brasmar.com\/frittelle-di-polpo-con-pangrattato"},"modified":"2025-05-13T08:43:28","modified_gmt":"2025-05-13T08:43:28","slug":"frittelle-di-polpo-con-pangrattato","status":"publish","type":"post","link":"https:\/\/brasmar.com\/it\/frittelle-di-polpo-con-pangrattato","title":{"rendered":"Frittelle di polpo con pangrattato"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1639674465450{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/pataniscas-polvo-tp.jpg?id=7226) !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 full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657885521596{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\tPataniscas de polvo com migas\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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35 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_1657885507997{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=”21867″ 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
  • 300 g di polpo pulito surgelato Brasmar<\/li>\n
  • 2 cipolle<\/li>\n
  • 1 foglia di alloro<\/li>\n
  • 1\/2 carota<\/li>\n
  • 6 spicchi d’aglio<\/li>\n
  • Prezzemolo<\/li>\n
  • 1 kg di farina di grano tenero<\/li>\n
  • 2 uova<\/li>\n
  • Sale e pepe q.b.<\/li>\n
  • Olio per friggere<\/li>\n
  • Pane di mais<\/li>\n
  • 100 g di cavolo nero per il caldo verde<\/li>\n
  • 40 g di prosciutto cotto<\/li>\n
  • 1 lattina di fagioli dall’occhio nero<\/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_1657885556961{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\tPataniscas de polvo com migas\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_1657885455650{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\t\t \n <\/i> <\/span>\n\t\t\t\t\t\t<\/div>\n\t
    \n\t\t\t\t\t\t\t

    35 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

    Prato principal<\/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_1657885659580{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”21867″ 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_1657885200007{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
    • 300 g di polpo pulito surgelato Brasmar<\/li>\n
    • 2 cipolle<\/li>\n
    • 1 foglia di alloro<\/li>\n
    • 1\/2 carota<\/li>\n
    • 6 spicchi d’aglio<\/li>\n
    • Prezzemolo<\/li>\n
    • 1 kg di farina di grano tenero<\/li>\n
    • 2 uova<\/li>\n
    • Sale e pepe q.b.<\/li>\n
    • Olio per friggere<\/li>\n
    • Pane di mais<\/li>\n
    • 100 g di cavolo nero per il caldo verde<\/li>\n
    • 40 g di prosciutto cotto<\/li>\n
    • 1 lattina di fagioli dall’occhio nero<\/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_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]<\/p>\n

      Cuocete il polpo con 1 cipolla intera sbucciata, uno spicchio d’aglio e una foglia di alloro, con pochissima acqua, per 30 minuti. Tagliate il polpo a pezzetti e lasciatelo raffreddare mentre preparate la pastella.Cozer o polvo com 1 cebola inteira descascada, um dente de alho e uma folha de louro, com muito pouca \u00e1gua durante 30 minutos.
      \nCortar o polvo em peda\u00e7os pequenos e deixar arrefecer enquanto se prepara o polme.<\/p>\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]<\/p>\n

      Tritate una cipolla e 3 spicchi d’aglio. Tritate anche delle carote e mettete il tutto in una ciotola con le uova, il prezzemolo tritato e la farina. Condite con sale e pepe, mescolate bene e aggiungete l’acqua di cottura del polpo fino a ottenere la consistenza desiderata.<\/p>\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

      \n

      Aggiungere il polpo e mescolare bene.
      \nLasciare riposare per qualche minuto in frigorifero.<\/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

      Versare cucchiaiate di pastella in una padella con olio molto caldo. Girare le frittelle in modo che si dorino da entrambi i lati.
      \nScolarle con una schiumarola e adagiarle su carta assorbente per farle scolare.<\/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

      Cuocere il cavolo in acqua salata. Toglierlo e immergerlo in acqua ghiacciata. Sbriciolare il pane di mais e metterlo da parte.<\/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

      In una padella, aggiungere un filo d’olio d’oliva e gli spicchi d’aglio tritati rimanenti.
      \nAggiungere il cavolo nero, i fagioli scolati e il pane di mais. Aggiustare di sale e pepe, mescolare e lasciare riscaldare.<\/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_1657884734488{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]<\/p>\n

      Cuocete il polpo con 1 cipolla intera sbucciata, uno spicchio d’aglio e una foglia di alloro, con pochissima acqua, per 30 minuti. Tagliate il polpo a pezzetti e lasciatelo raffreddare mentre preparate la pastella.Cozer o polvo com 1 cebola inteira descascada, um dente de alho e uma folha de louro, com muito pouca \u00e1gua durante 30 minutos.
      \nCortar o polvo em peda\u00e7os pequenos e deixar arrefecer enquanto se prepara o polme.<\/p>\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]<\/p>\n

      Tritate una cipolla e 3 spicchi d’aglio. Tritate anche delle carote e mettete il tutto in una ciotola con le uova, il prezzemolo tritato e la farina. Condite con sale e pepe, mescolate bene e aggiungete l’acqua di cottura del polpo fino a ottenere la consistenza desiderata.<\/p>\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

      \n

      Aggiungere il polpo e mescolare bene.
      \nLasciare riposare per qualche minuto in frigorifero.<\/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

      Versare cucchiaiate di pastella in una padella con olio molto caldo. Girare le frittelle in modo che si dorino da entrambi i lati.
      \nScolarle con una schiumarola e adagiarle su carta assorbente per farle scolare.<\/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

      Cuocere il cavolo in acqua salata. Toglierlo e immergerlo in acqua ghiacciata. Sbriciolare il pane di mais e metterlo da parte.<\/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

      In una padella, aggiungere un filo d’olio d’oliva e gli spicchi d’aglio tritati rimanenti.
      \nAggiungere il cavolo nero, i fagioli scolati e il pane di mais. Aggiustare di sale e pepe, mescolare e lasciare riscaldare.<\/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

      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:1695730519055-8d41580f-a20b-0″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657884776344{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:1695730519055-caac2950-12a0-1″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Scopri come preparare il polpo pataniscas impanato utilizzando i prodotti Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":12240,"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 polpo pataniscas impanato utilizzando i prodotti Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[302,307],"tags":[],"class_list":["post-23807","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\/23807","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=23807"}],"version-history":[{"count":5,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/23807\/revisions"}],"predecessor-version":[{"id":23812,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/23807\/revisions\/23812"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media\/12240"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media?parent=23807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/categories?post=23807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/tags?post=23807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}