{"id":23843,"date":"2025-05-13T09:08:52","date_gmt":"2025-05-13T09:08:52","guid":{"rendered":"https:\/\/brasmar.com\/astice-brasmar-ripieno-di-gamberi-e-pancetta"},"modified":"2025-05-13T09:09:12","modified_gmt":"2025-05-13T09:09:12","slug":"astice-brasmar-ripieno-di-gamberi-e-pancetta","status":"publish","type":"post","link":"https:\/\/brasmar.com\/it\/astice-brasmar-ripieno-di-gamberi-e-pancetta","title":{"rendered":"Astice Brasmar ripieno di gamberi e pancetta"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1657881013092{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/11\/lagosta-recheada-topo-1.png?id=15518) !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\tLagosta Brasmar recheada com camar\u00e3o e toucinho\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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F\u00e1cil<\/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_1657879503061{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=”15281″ 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

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  • 1 astice Brasmar<\/li>\n
  • 50 g di gamberi cotti<\/li>\n
  • 15 g di pancetta<\/li>\n
  • 30 g di Panko<\/li>\n
  • 1 cucchiaino di aglio in polvere<\/li>\n
  • 1 cucchiaino di paprika affumicata<\/li>\n
  • 1 cucchiaino di origano secco<\/li>\n
  • 120 g di burro<\/li>\n
  • 3 rametti di coriandolo fresco<\/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_1657879578007{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\tLagosta Brasmar recheada com camar\u00e3o e toucinho\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_1657879578007{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=”15518″ img_size=”full”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657880439103{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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    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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    F\u00e1cil<\/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_1657879578007{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=”15281″ 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_1657881418108{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
    • 1 astice Brasmar<\/li>\n
    • 50 g di gamberi cotti<\/li>\n
    • 15 g di pancetta<\/li>\n
    • 30 g di Panko<\/li>\n
    • 1 cucchiaino di aglio in polvere<\/li>\n
    • 1 cucchiaino di paprika affumicata<\/li>\n
    • 1 cucchiaino di origano secco<\/li>\n
    • 120 g di burro<\/li>\n
    • 3 rametti di coriandolo fresco<\/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_1638784305829{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]Preriscaldare il forno a 200\u00b0C.[\/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]Praticate un taglio lungo la pancia e apritela in modo da poterla riempire, ma senza che il guscio si rompa in due. Condite con un po’ di sale.[\/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]Tagliate i gamberi a pezzetti e conditeli con il succo di limone. In una ciotola, mescolate la pancetta tagliata a striscioline con i gamberi, il panko e le spezie. Sciogliete il burro e aggiungetene due cucchiai al composto. Mescolate il tutto e farcite l’astice con il composto.[\/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″][vc_column_text]<\/p>\n

      Disponete l’astice su una teglia. Ungete il fondo della teglia con un filo d’olio d’oliva e aggiungete un altro po’ di burro fuso sopra l’astice. Cuocete in forno per 15-20 minuti.<\/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″][vc_column_text]<\/p>\n

      \n

      Prima di servire, guarnire con un altro cucchiaio di burro fuso, spremere un po’ di succo di limone e guarnire con coriandolo tritato.<\/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_1657881430574{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_1638784305829{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]Preriscaldare il forno a 200\u00b0C.[\/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]Praticate un taglio lungo la pancia e apritela in modo da poterla riempire, ma senza che il guscio si rompa in due. Condite con un po’ di sale.[\/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]Tagliate i gamberi a pezzetti e conditeli con il succo di limone. In una ciotola, mescolate la pancetta tagliata a striscioline con i gamberi, il panko e le spezie. Sciogliete il burro e aggiungetene due cucchiai al composto. Mescolate il tutto e farcite l’astice con il composto.[\/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″][vc_column_text]<\/p>\n

      Disponete l’astice su una teglia. Ungete il fondo della teglia con un filo d’olio d’oliva e aggiungete un altro po’ di burro fuso sopra l’astice. Cuocete in forno per 15-20 minuti.<\/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″][vc_column_text]<\/p>\n

      \n

      Prima di servire, guarnire con un altro cucchiaio di burro fuso, spremere un po’ di succo di limone e guarnire con coriandolo tritato.<\/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:1657881142965-fead94ae-c390-7″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657881469997{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:1657881440622-31507d23-84c5-1″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Scopri come preparare l’astice ripieno di gamberi e pancetta con i prodotti Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"Scopri come preparare l'astice ripieno di gamberi e pancetta con i prodotti Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[534,302,306],"tags":[],"class_list":["post-23843","post","type-post","status-publish","format-standard","hentry","category-aragosta","category-ricette","category-langostino"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/23843","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=23843"}],"version-history":[{"count":5,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/23843\/revisions"}],"predecessor-version":[{"id":23848,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/posts\/23843\/revisions\/23848"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/media?parent=23843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/categories?post=23843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/it\/wp-json\/wp\/v2\/tags?post=23843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}