{"id":34785,"date":"2024-09-22T20:03:37","date_gmt":"2024-09-22T20:03:37","guid":{"rendered":"https:\/\/usapulseseu.org\/stufato-di-fagioli-cocco-affumicato-zucca-dolce-e-cavolo-nero\/"},"modified":"2024-09-22T20:03:37","modified_gmt":"2024-09-22T20:03:37","slug":"stufato-di-fagioli-cocco-affumicato-zucca-dolce-e-cavolo-nero","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/it\/stufato-di-fagioli-cocco-affumicato-zucca-dolce-e-cavolo-nero\/","title":{"rendered":"Stufato di fagioli, cocco affumicato, zucca dolce e cavolo nero\u00a0"},"content":{"rendered":"

<\/p>\n

\n

Stufato di fagioli, cocco affumicato, zucca dolce e cavolo nero<\/h2>\n

\t\t<\/p>\n

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\n\t\t\t<\/div>\n
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    \n
  • 200 g di fagiolo<\/li>\n
  • 1 Unifoglio con GA kombu<\/li>\n
  • 20 g di salsa scura<\/li>\n
  • 50 ml di brandy<\/li>\n
  • 1 uni violino zucca<\/li>\n
  • 60 g di fogli di cocco fresco<\/li>\n
  • 400 ml fondo vegetale scuro<\/li>\n
  • 100 g foglie di cavolo<\/li>\n
  • 500 ml di acqua minerale<\/li>\n
  • 3 g CALX<\/li>\n
  • c\/s sale e pepe<\/li>\n
  • 5 g tritati se necessario<\/li>\n
  • 5 g di erba cipollina tritata finemente<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. Per i fagioli:<\/li>\n
    2. Prima di tutto lasceremo i fagioli in amollo per 12 ore. Dopo questo tempo, li dreneremo e li laveremo bene.<\/li>\n
    3. Aggiungere acqua minerale in una pentola insieme ai fagioli e alle alghe kombu. Pizzicare a ebollizione e poi abbassare a fuoco medio in modo che cuociono delicatamente e non scoppino. Schiumare costantemente per rimuovere le impurit\u00e0 e lasciarle cuocere per circa 1h30 minuti o fino a quando sono tenere. Spegnere il fuoco, togliere le alghe, aggiungere una manciata di sale e lasciarle raffreddare nella propria acqua di cottura. Riservare.<\/li>\n
    4. Per la zucca:<\/li>\n
    5. Sbucciare il pezzo e con l’aiuto di un boleador, rimuovere le palline dalla zucca (3 a persona).<\/li>\n
    6. In una ciotola, mescolare l’acqua minerale con il CALX, mescolare bene e aggiungere le sfere di zucca. Lasciare agire per un’ora nella vasca da bagno (muoversi ogni 10 minuti mentre il CALX precipita). Rimuovere, lavare bene in acqua corrente. Il prossimo passo ora sar\u00e0 quello di cuocerli in una pentola con un brodo vegetale corto e curcuma per 30 minuti a fuoco basso. Una volta cotto e ammorbidito all’interno mettere da parte.<\/li>\n
    7. Per fette di cocco affumicato:<\/li>\n
    8. Utilizzare un fumatore per fornire il gusto e l’odore del fumo. Lasciare i fogli ben avvolti in modo che il fumo generato non fuoriesca.<\/li>\n
    9. Per lo stufato:<\/li>\n
    10. In una casseruola, aggiungere la salsa scura e il cavolo tritato alla chiffonade. Lasciare cuocere per 5 minuti. Aggiungere i fagioli precedentemente cotti, mbene e aggiungere il Brandy. Una volta che l’alcol \u00e8 evaporato, aggiungeremo il fondo vegetale scuro e lo lasceremo riscaldare bene. Quindi, incorporare le sfere di zucca e lasciarle riscaldare all’interno. Rettificare sale e pepe se necessario.<\/li>\n
    11. Sciogliere il tritato con un po ‘di fondo caldo a parte e aggiungere allo stufato in modo che guadagni corpo. Terminare con le fette di cocco affumicato come decorazione e contributo gustativo.<\/li>\n<\/ol><\/div>\n
      \n

      By Natalie Jewell<\/p>\n<\/p><\/div>\n

      \n\t\t\t<\/div>\n<\/div>\n

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

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