{"id":31945,"date":"2021-07-14T14:35:08","date_gmt":"2021-07-14T14:35:08","guid":{"rendered":"https:\/\/usapulseseu.org\/zuppa-di-piselli-secchi-e-asparagi\/"},"modified":"2021-07-14T14:35:08","modified_gmt":"2021-07-14T14:35:08","slug":"zuppa-di-piselli-secchi-e-asparagi","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/it\/zuppa-di-piselli-secchi-e-asparagi\/","title":{"rendered":"Zuppa di piselli secchi e asparagi"},"content":{"rendered":"

<\/p>\n

\n

Zuppa di piselli secchi e asparagi<\/h2>\n

\t\t<\/p>\n

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\n\t\t\t<\/div>\n
\n
    \n
  • 500 g di piselli secchi \u2800<\/li>\n
  • 2 cucchiai di succo di limone \u2800<\/li>\n
  • 1 cipolla media \u2800<\/li>\n
  • 1 porro \u2800<\/li>\n
  • 1 piccola zucchina \u2800<\/li>\n
  • 1 mazzetto di asparagi \u2800<\/li>\n
  • 1 pizzico di sale \u2800<\/li>\n
  • Olio d’oliva \u2800<\/li>\n
  • Latte di cocco per servire \u2800<\/li>\n
  • Semi di girasole per guarnire \u2800<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. In una ciotola, aggiungi i piselli secchi, coprili con acqua e lasciali riposare per 6-8 ore. \u2800<\/li>\n
    2. Scarta l’acqua dell’ammollo, lava un po’ i legumi sotto l’acqua corrente con l’aiuto di un colino. \u2800<\/li>\n
    3. Trasferiscili in una pentola, aggiungi 4 tazze d’acqua, un pizzico di sale e fai bollire per 10 minuti, o finch\u00e9 i piselli non saranno teneri e al dente. Tieni d’occhio i piselli perch\u00e9 iniziano a sfaldarsi molto velocemente, vogliamo che i chicchi siano interi. Spegni il fuoco e, con un colino, elimina il liquido in eccesso. <\/li>\n
    4. Porta la cipolla, il porro e 100 g di piselli cotti e gi\u00e0 freddi sul fuoco in una padella con un generoso filo d’olio d’oliva. Copri e fai cuocere a fuoco lento. \u2800<\/li>\n
    5. Lava la zucchina, tagliala a cubetti e mettila nella padella.<\/li>\n
    6. Lava gli asparagi, rimuovi le basi fibrose, riserva le estremit\u00e0 spaccate per la decorazione e taglia il resto a fette sottili. Aggiungili alla padella e avvolgili. \u2800<\/li>\n
    7. Condisci con sale e versa acqua bollente sufficiente a coprire le verdure. Cuoci per circa 20-35 minuti o finch\u00e9 le verdure non saranno tenere. \u2800<\/li>\n
    8. Scalda un filo d’olio d’oliva in una padella e fai saltare le estremit\u00e0 degli asparagi per circa 2 minuti. Rimuovili e conservali. \u2800<\/li>\n
    9. Macina la zuppa fino a ottenere un composto molto cremoso. Servi con qualche goccia di latte di cocco, punte di asparagi e una spolverata di semi di girasole. <\/li>\n<\/ol><\/div>\n
      \n

      Abbiamo sfidato @mafaldaralmeida ancora una volta a sviluppare una ricetta per Legumechef<\/p>\n<\/p><\/div>\n

      \n
      Avviamento<\/div>\n
      Senza latticini, senza glutine, tradizionale, vegano<\/div>\n<\/p><\/div>\n<\/div>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

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