{"id":32387,"date":"2021-03-21T13:29:43","date_gmt":"2021-03-21T13:29:43","guid":{"rendered":"https:\/\/usapulseseu.org\/stufato-alla-madrilena\/"},"modified":"2021-03-21T13:29:43","modified_gmt":"2021-03-21T13:29:43","slug":"stufato-alla-madrilena","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/it\/stufato-alla-madrilena\/","title":{"rendered":"Stufato alla madrilena"},"content":{"rendered":"

 <\/p>\n

<\/p>\n

\n

Stufato alla madrilena<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n
    \n
  • 500 g di ceci (messi in ammollo il giorno prima con una manciata di sale grosso)<\/li>\n
  • 500 g di sanguinaccio di manzo<\/li>\n
  • 100 g di pancetta salata (possibilmente iberica)<\/li>\n
  • 1 osso del ginocchio<\/li>\n
  • \u00bc di pollo<\/li>\n
  • 100 g di prosciutto Serrano<\/li>\n
  • 1 cipolla<\/li>\n
  • 3 carote<\/li>\n
  • 1 rapa<\/li>\n
  • 1 sanguinaccio<\/li>\n
  • 1 chorizo<\/li>\n
  • 1 cavolo<\/li>\n
  • 2 patate<\/li>\n
  • 4 cucchiai di pangrattato<\/li>\n
  • 1 uovo<\/li>\n
  • 1 spicchio d’aglio<\/li>\n
  • 1 cucchiaio di prezzemolo tritato<\/li>\n
  • 1 chiodi di garofano<\/li>\n
  • Sale<\/li>\n
  • olio per friggere<\/li>\n
  • spaghetti ai vermicelli per la zuppa (facoltativo)<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. Cuoci la carne e le ossa in una pentola con 3 litri d’acqua, porta a ebollizione ed elimina la schiuma prima di inserire i ceci (in un sacchetto disponibile in commercio per questo scopo) e le verdure per il brodo (punzecchia la cipolla con i chiodi di garofano). L’acqua deve coprire tutto. Porta nuovamente a ebollizione e rimuovi la schiuma. <\/li>\n
    2. Abbassa il fuoco in modo che lo stufato cuocia lentamente per il tempo necessario (2-3 ore, a seconda del tipo di ceci).<\/li>\n
    3. Nel frattempo, pulisci, sbuccia e lava le patate e il cavolo e falli cuocere in acqua salata.<\/li>\n
    4. Prepara il ripieno con il pangrattato, l’uovo, un po’ di brodo di stufato, l’aglio tritato e il prezzemolo. A volte a questa pasta viene aggiunto del midollo di canna. Forma una pasta liscia e friggila a forma di crocchette nell’olio caldo. Aggiungile al brodo per un po’ prima di terminare la cottura, quando i ceci hanno gi\u00e0 aperto il becco perch\u00e9 sono quasi pronti. <\/li>\n<\/ol><\/div>\n
      \n\t\t\t<\/div>\n
      \n
      Piatto principale<\/div>\n
      Senza latticini, Istituzionale, Tradizionale<\/div>\n<\/p><\/div>\n<\/div>\n

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

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