{"id":122026,"date":"2019-11-07T22:00:26","date_gmt":"2019-11-07T22:00:26","guid":{"rendered":"http:\/\/savitar.it\/?p=122026"},"modified":"2019-11-08T11:09:16","modified_gmt":"2019-11-08T11:09:16","slug":"squid-with-truffle-and-bottarga-and-pea-sauce","status":"publish","type":"post","link":"https:\/\/savitar.it\/en\/squid-with-truffle-and-bottarga-and-pea-sauce\/","title":{"rendered":"Squid with truffle and bottarga and pea sauce"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”3.22″ background_color=”#faf4e7″ module_alignment=”center”][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/Calamari_web.jpg” alt=”carr\u00e8 di agnello” title_text=”Carr\u00e8 di agnello in crosta del tartufaio con patate e olive” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_video src=”https:\/\/www.youtube.com\/watch?v=G1OYXXfchLQ&feature=youtu.be” image_src=”\/\/i.ytimg.com\/vi\/G1OYXXfchLQ\/hqdefault.jpg” admin_label=”Video Ricetta” _builder_version=”3.24.1″ module_alignment=”center” z_index_tablet=”500″][\/et_pb_video][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ disabled_on=”on|on|” module_class=” et_pb_row_fullwidth et_pb_row_fullwidth et_pb_row_fullwidth” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width=”100%” width_tablet=”100%” width_phone=”” width_last_edited=”on|desktop” max_width=”100%” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|desktop” module_alignment=”center” make_fullwidth=”on”][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/2018\/05\/T.B.PAT\u00e9WEB-0423a398.png” url=”http:\/\/savitar.it\/prodotto\/mostarda-al-tartufo-bianco\/” url_new_window=”on” align=”center” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Immagine Prodotto desktop” _builder_version=”3.24.1″ max_width=”80%” module_alignment=”center” custom_margin=”|||50px” custom_padding=”|||50px” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Descrizione” _builder_version=”3.29.3″ z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”]<\/p>\n

Authentic flavours and a touch of elegance on your tables: the squid with truffle and bottarga and pea sauce is an exquisite fish dish that combines the unique flavour of the white truffle pate with squid and with a very precious bottarga cream. Two products unique in the world in one dish: a small culinary luxury to be reserved for a special lunch or dinner. Are you curious about fish and truffle recipes? Try also the octopus and polenta with truffle.<\/p>\n

[\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”3.24.1″ height=”0px”][\/et_pb_divider][et_pb_text admin_label=”Scheda Facilit\u00e0 Desktop” _builder_version=”3.27.4″ max_width=”80%” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”]<\/p>\n

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Difficulty<\/em><\/p>\n

EASY<\/h4>\n\t\t\t\t<\/div>
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Time<\/em><\/p>\n

30 min<\/h3>\n<\/div>\n\t\t\t\t<\/div>
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Persone<\/em><\/p>\n

4\u00a0\n\t\t\t\t<\/div>
<\/div><\/h4>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”||on” _builder_version=”3.25″ module_alignment=”center”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/2018\/05\/T.B.PAT\u00e9WEB-0423a398.png” url=”http:\/\/savitar.it\/prodotto\/crema-di-porcini-e-tartufo\/” url_new_window=”on” align=”center” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Immagine Prodotto MOBILE” _builder_version=”3.24.1″ max_width=”80%” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”][\/et_pb_image][et_pb_divider show_divider=”off” _builder_version=”3.18.2″ max_width=”80%” height=”0px” custom_margin=”40px|||” custom_padding=”20px|||”][\/et_pb_divider][et_pb_text admin_label=”Scheda Facilit\u00e0 MOBILE” _builder_version=”3.27.4″ text_orientation=”justified” max_width=”80%” module_alignment=”center” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”]

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Difficolt\u00e0<\/em><\/p>\n

FACILE<\/h3>\n\t\t\t\t<\/div>
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Tempo<\/em><\/p>\n

30 min\n\t\t\t\t<\/div>
\n\t\t\t\t\t<\/h3>\n<\/div>\n
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Persone<\/em><\/p>\n

4\n\t\t\t\t<\/div>
<\/div><\/h3>\n

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Ingredients<\/h3>\n

[\/et_pb_text][et_pb_text admin_label=”Ingredienti 1″ _builder_version=”3.29.3″ text_orientation=”center” custom_padding=”10px|10px|10px|10px” border_radii=”on|1px|1px|1px|1px”]<\/p>\n

\u2022 1 jar of white truffle pate 30g<\/strong>
\u2022 12 squids
\u2022 300g peas
\u2022 1 shallot
\u2022 100ml white wine
\u2022 200g bottarga
\u2022 Salt and Pepper as required
\u2022 1 garlic glove
\u2022 olive oil
\u2022 50 g bianchetto truffle<\/strong><\/p>\n

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PREPARATION<\/h2>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” make_equal=”on” _builder_version=”3.25″ max_width=”80%” use_custom_width=”on” width_unit=”off”][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/1_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/2_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/3_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.29.3″ custom_margin=”|auto||auto|false|false”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Descrizione” _builder_version=”3.29.3″ z_index_tablet=”500″]<\/p>\n

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  1. To prepare the squid with truffle, start by preparing the pea cream. Cut the shallot and saut\u00e9 it in a non-stick pan with a drizzle of oil over low heat (1). After a few minutes, add the peas and keep them over high heat (2), season with salt and pepper (3) and cook for about 5 minutes, stirring.<\/li>\n<\/ol>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” make_equal=”on” _builder_version=”3.25″ max_width=”80%” use_custom_width=”on” width_unit=”off”][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/4_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/5_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/6_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Descrizione” _builder_version=”3.29.3″ z_index_tablet=”500″]<\/p>\n

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    1. Transfer the peas to a container and blend them with an immersion mixer (4), clean the squid (5) and cut them in half (6).<\/li>\n<\/ol>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” make_equal=”on” _builder_version=”3.25″ max_width=”80%” use_custom_width=”on” width_unit=”off”][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/7_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/8_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/9_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Descrizione” _builder_version=”3.29.3″ z_index_tablet=”500″]<\/p>\n

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      1. Once the squids are opened (7), dab them with absorbent paper (8) and make cross-oblique incisions on the inside cutting half the thickness (9).<\/li>\n<\/ol>\n

        [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” make_equal=”on” _builder_version=”3.25″ max_width=”80%” use_custom_width=”on” width_unit=”off”][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/10_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/11_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/12_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Descrizione” _builder_version=”3.29.3″ z_index_tablet=”500″]<\/p>\n

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        1. Open the white truffle pate (10), brush it on the squid, and season with salt (11). Put a pan on the heat and pour a little oil (12).<\/li>\n<\/ol>\n

          [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” make_equal=”on” _builder_version=”3.25″ max_width=”80%” use_custom_width=”on” width_unit=”off”][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/13_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/14_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/15_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.23″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Descrizione” _builder_version=”3.29.3″ z_index_tablet=”500″]<\/p>\n

            \n
          1. Lay down the squid with the cut inner side facing up, after a few seconds of cooking they will roll up. Turn them to cook on all sides evenly and remove them from the pan after 3 minutes (13). In the same pan, add a drizzle of oil and a clove of garlic and let it fry for a minute (14). Then grate the bottarga (15).<\/li>\n<\/ol>\n

            [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” make_equal=”on” _builder_version=”3.25″ max_width=”80%” use_custom_width=”on” width_unit=”off”][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/16_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/17_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/18_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Descrizione” _builder_version=”3.29.3″ z_index_tablet=”500″]<\/p>\n

              \n
            1. Pour the wine, let it evaporate and cook for 2 minutes on a low heat (16). Once ready, transfer it to a container and blend until it reaches a homogeneous liquid cream (17). Begin with the plate preparation by cutting the rolled squid (18).<\/li>\n<\/ol>\n

              [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” make_equal=”on” _builder_version=”3.25″ max_width=”80%” use_custom_width=”on” width_unit=”off”][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/19_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/20_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/21_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.23″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Descrizione” _builder_version=”3.29.3″ z_index_tablet=”500″]<\/p>\n

                \n
              1. Pour the peas cream on the plate (19) together with the bottarga sauce (20) and decorate brushing the dish (21).<\/li>\n<\/ol>\n

                [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” make_equal=”on” _builder_version=”3.25″ max_width=”80%” use_custom_width=”on” width_unit=”off”][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/22_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.23″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/23_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/savitar.it\/wp-content\/uploads\/24_calamari-al-tartufo.jpg” alt=”carr\u00e8 di agnello” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”3.24.1″ z_index_tablet=”500″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Descrizione” _builder_version=”3.29.3″ z_index_tablet=”500″]<\/p>\n

                  \n
                1. Once the decorations are completed (22) add the cut squid (23) and slice the bianchetto truffle to garnish the dish (24).<\/li>\n<\/ol>\n

                  [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” make_equal=”on” disabled_on=”off|off|off” _builder_version=”3.29.3″ max_width=”80%” custom_margin=”20px||20px||false|false” custom_padding=”20px|20px|20px|20px” border_width_all=”1px” border_color_all=”#d5b369″ use_custom_width=”on” width_unit=”off”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_team_member name=”Mauro Urso” position=”Chef” image_url=”http:\/\/savitar.it\/wp-content\/uploads\/Mauro_Urso-Chef-01-1.png” _builder_version=”3.24.1″ custom_margin=”20px|20px|20px|20px” custom_padding=”20px|20px|20px|20px”]Classe \u201888,\u00a0chef toscano<\/strong>. Ha lavorato nei pi\u00f9 noti ristoranti stellati toscani , tra cui l\u2019\u201cOra d\u2019aria<\/strong>\u201d a Firenze e l\u2019\u201cOsteria del vicario<\/strong>\u201d a Certaldo e l\u2019\u201cIo osteria personale<\/strong>\u201d; la sua curiosit\u00e0 lo spinge a viaggiare e lavorare in varie cucine della\u00a0Svizzera<\/strong>, dell\u2019Australia<\/strong>\u00a0e dell\u2019Inghilterra<\/strong>. Il suo spirito curioso ed innovativo porta in cucina piatti ricercati e creativi, un viaggio alla scoperta dei sapori\u00a0genuini<\/strong>\u00a0e\u00a0fantasiosi<\/strong>.
                  \n[\/et_pb_team_member][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” make_equal=”on” _builder_version=”3.25″ max_width=”80%” use_custom_width=”on” width_unit=”off”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

                  <\/p>\n

                  Squid with truffle and bottarga and pea sauce<\/h5>\n

                  <\/a><\/p>\n\n\n\n
                  \"\"
                  \neasy<\/b><\/td>\n                  		\"\"
                  \n30 min<\/b><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"author":6,"featured_media":121543,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[87,84,98],"tags":[],"class_list":["post-122026","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-second-courses","category-truffle-recipes","category-white-truffle-pate"],"_links":{"self":[{"href":"https:\/\/savitar.it\/en\/wp-json\/wp\/v2\/posts\/122026","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/savitar.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/savitar.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/savitar.it\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/savitar.it\/en\/wp-json\/wp\/v2\/comments?post=122026"}],"version-history":[{"count":6,"href":"https:\/\/savitar.it\/en\/wp-json\/wp\/v2\/posts\/122026\/revisions"}],"predecessor-version":[{"id":122726,"href":"https:\/\/savitar.it\/en\/wp-json\/wp\/v2\/posts\/122026\/revisions\/122726"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/savitar.it\/en\/wp-json\/wp\/v2\/media\/121543"}],"wp:attachment":[{"href":"https:\/\/savitar.it\/en\/wp-json\/wp\/v2\/media?parent=122026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/savitar.it\/en\/wp-json\/wp\/v2\/categories?post=122026"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/savitar.it\/en\/wp-json\/wp\/v2\/tags?post=122026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}