{"id":31872,"date":"2022-01-17T17:41:26","date_gmt":"2022-01-17T17:41:26","guid":{"rendered":"https:\/\/usapulseseu.org\/cavolo-rosso-arrostito-pure-di-fagioli-neri-con-un-tocco-di-anice-stellato-e-demi-glace-vegetale\/"},"modified":"2022-01-17T17:41:26","modified_gmt":"2022-01-17T17:41:26","slug":"cavolo-rosso-arrostito-pure-di-fagioli-neri-con-un-tocco-di-anice-stellato-e-demi-glace-vegetale","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/it\/cavolo-rosso-arrostito-pure-di-fagioli-neri-con-un-tocco-di-anice-stellato-e-demi-glace-vegetale\/","title":{"rendered":"Cavolo rosso arrostito, pur\u00e8 di fagioli neri con un tocco di anice stellato e demi-glace vegetale"},"content":{"rendered":"<p><!--WPRM Recipe 18708--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Cavolo rosso arrostito, pur\u00e8 di fagioli neri con un tocco di anice stellato e demi-glace vegetale<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/usapulseseu.org\/wp-content\/uploads\/2022\/01\/Col-lombarda-asada-pure-de-alubias-negras-al-toque-de-anis-y-demi-glace-vegetal2-150x150.jpg\">\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>1 piccolo cavolo rosso tagliato in ottavi<\/li>\n<li>3 scalogni (in brunoise)<\/li>\n<li>200 ml di vino Porto<\/li>\n<li>700 ml di brodo vegetale scuro<\/li>\n<li>6 g di Kuzu<\/li>\n<li>300 g di fagioli neri precedentemente ammollati<\/li>\n<li>1 foglia di alloro<\/li>\n<li>1 anice stellato<\/li>\n<li>100 ml di olio extravergine di oliva<\/li>\n<li>4 foglie di barbabietola fresca<\/li>\n<li>c \/ s di sale e pepe<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Lascia i fagioli in ammollo per una notte. Scolali, lavali bene e cuocili in acqua per 2 ore e mezza o finch\u00e9 non saranno teneri. Aggiungi il sale a fine cottura. Conservali nella loro acqua.   <\/li>\n<\/ol>\n<h4>Per la salsa demi-glace:<\/h4>\n<ol>\n<li>Fai rosolare bene gli scalogni nell&#8217;olio d&#8217;oliva, aggiungi un po&#8217; di Porto e lascia evaporare l&#8217;alcol. Aggiungi il brodo vegetale scuro e lascia ridurre. Filtra quando si \u00e8 ridotto della met\u00e0, addensa con il kuzu e conserva.  <\/li>\n<\/ol>\n<h4>Per il cavolo:<\/h4>\n<ol>\n<li>\n<p>Riscalda il forno a 180\u00ba. Metti gli ottavi di cavolo su una teglia da forno (rimuovi leggermente la parte pi\u00f9 dura del gambo), condisci con olio d&#8217;oliva, sale e pepe e arrostisci in forno per un&#8217;ora coperto con carta da forno. Punzecchia il cavolo per verificare che sia tenero, rimuovi la carta e fallo dorare.  <\/p>\n<\/li>\n<\/ol>\n<h4>Per il pur\u00e8 di fagioli:<\/h4>\n<ol>\n<li>Frulla i fagioli con un po&#8217; di acqua di cottura, sale e anice stellato in polvere in un robot da cucina fino a ottenere una consistenza molto liscia e cremosa. Passa attraverso un colino fine per rendere il tutto ancora pi\u00f9 omogeneo. Riserva.  <\/li>\n<\/ol>\n<h4>Placcatura:<\/h4>\n<ol>\n<li>Su un piatto piano, disponi il cavolo rosso arrostito al centro e la purea di fagioli neri a lato. Salsa il cavolo con la demi-glace e decora con le foglie di barbabietola precedentemente spennellate con olio d&#8217;oliva. <\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<p>Di Natalie Jewell<\/p>\n<\/p><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n<div class=\"wprm-fallback-recipe-meta-course\">Piatto principale<\/div>\n<div class=\"wprm-fallback-recipe-meta-keyword\">Creativo, Senza glutine, Vegano<\/div>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cavolo rosso arrostito, pur\u00e8 di fagioli neri con un tocco di anice stellato e demi-glace vegetale 1 piccolo cavolo rosso tagliato in ottavi 3 scalogni (in brunoise) 200 ml di vino Porto 700 ml di brodo vegetale scuro 6 g di Kuzu 300 g di fagioli neri precedentemente ammollati 1 foglia di alloro 1 anice [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":29004,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[98],"tags":[99,128,104],"dipi_cpt_category":[],"class_list":["post-31872","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-piatto-principale","tag-creativo","tag-senza-glutine","tag-vegano"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cavolo rosso arrostito, pur\u00e8 di fagioli neri con un tocco di anice stellato e demi-glace vegetale - USA Pulses EU<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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