{"id":1649,"date":"2023-03-18T15:48:24","date_gmt":"2023-03-18T14:48:24","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=1649"},"modified":"2026-03-02T16:29:07","modified_gmt":"2026-03-02T15:29:07","slug":"pork-neck-en-papillote-with-pumpkin-carrots-and-wild-mushrooms","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/pork-neck-en-papillote-with-pumpkin-carrots-and-wild-mushrooms\/","title":{"rendered":"collo di maiale \u201cal cartoccio\u201d con zucca, carote e funghi porcini"},"content":{"rendered":"<h3 class=\"wp-block-heading has-text-align-center\"><em>Scoprite la cottura in cartoccio. \u00c8 un modo gustoso per cucinare. Possiamo anche servire le preparazioni nel cartoccio per suscitare sorpresa per il contenuto!<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per ogni porzione (costo circa 6\u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g di collo di maiale a pezzi grossi<\/li>\n\n\n\n<li>50 g di carote (carote arcobaleno, ancora meglio)<\/li>\n\n\n\n<li>50 g di zucca<\/li>\n\n\n\n<li>50 g di funghi porcini<\/li>\n\n\n\n<li>1 piccola cipolla<\/li>\n\n\n\n<li>Sale<\/li>\n\n\n\n<li>Pepe nero<\/li>\n\n\n\n<li>Olio di semi di girasole EV<\/li>\n\n\n\n<li>Erbe fresche<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>La cottura in cartoccio \u00e8 una sorta di cottura a vapore e, quindi, per sua natura sana. Questa tecnica ha anche il vantaggio di richiedere solo una piccola quantit\u00e0 di olio, ecco perch\u00e9 \u00e8 spesso preferita da molte persone che seguono una dieta calorica. La carta intrappola il vapore prodotto dagli ingredienti e, quindi, esalta gli aromi della preparazione. Lo svantaggio \u00e8 che la consistenza \u00e8 relativamente uniforme.<\/p>\n\n\n\n<p>Utilizziamo questa tecnica per pezzi di pesce ma anche di carne che richiedono cotture lente a bassa temperatura, come il collo di maiale.<\/p>\n\n\n\n<p>Quando scegliamo questa tecnica, ci assicuriamo che:<\/p>\n\n\n\n<p>a) il pacco che andremo a formare \u00e8 perfettamente sigillato<\/p>\n\n\n\n<p>b) sappiamo in anticipo il tempo esatto in cui il cibo deve essere cotto, perch\u00e9 non possiamo aprirlo, per controllarne il percorso. . Pertanto, utilizziamo questo modo per i nostri ospiti o clienti dopo aver precedentemente eseguito diversi test e<\/p>\n\n\n\n<p>c) non alterniamo mai i parametri (es. usiamo carne della stessa parte dell'animale e tagliamo ogni volta in pezzi della stessa dimensione, manteniamo umidit\u00e0 costante, ecc.).<\/p>\n\n\n\n<p>Qualcuno potrebbe chiedere <em>\"perch\u00e9 importa se apriamo il foglio per controllare cosa sta succedendo?\"<\/em> <\/p>\n\n\n\n<p>Va bene, questo non \u00e8 un crimine, ma la temperatura interna cambier\u00e0 ogni volta.<\/p>\n\n\n\n<p>Quindi il giorno prima di cucinare, cosa facciamo? PRESALIAMO la carne. E perch\u00e9?????? Per renderlo TENERO E SUCCOSO. E, naturalmente, lo conserviamo in frigo, fino al momento della cottura.<\/p>\n\n\n\n<p>Il giorno dopo puliamo, sbucciamo e tagliamo a pezzi grossi le verdure e preriscaldiamo il forno a 180\u00b0 C. Laviamo e asciughiamo la carne e la facciamo rosolare in padella con un cucchiaio di olio.<\/p>\n\n\n\n<p>Per realizzare i nostri pacchetti tagliamo dei quadrati di carta da forno, li ungiamo leggermente con dell'olio, mettiamo dentro i nostri ingredienti e, naturalmente, li saliamo. Avvolgiamo e leghiamo i nostri pacchi con dello spago e poi li avvolgiamo di nuovo bene con un foglio di alluminio.<\/p>\n\n\n\n<p>Usiamo il foglio di alluminio per 2 motivi: <\/p>\n\n\n\n<p>a) per proteggere la carta dall'esposizione alle temperature, <\/p>\n\n\n\n<p>b) per garantire la perfetta sigillatura del nostro pacco. <\/p>\n\n\n\n<p>L'alluminio non deve MAI entrare in contatto diretto con il cibo che consumeremo. Oltre ad essere malsano, roviner\u00e0 anche i colori del nostro cibo. Ecco perch\u00e9 iniziamo con carta da forno.<\/p>\n\n\n\n<p>Mettiamo i pacchetti in una teglia e poi nel forno. Li cuciniamo per circa 2-3 ore, abbiamo gi\u00e0 parlato di questo parametro.<\/p>\n\n\n\n<p>A cottura ultimata aggiungiamo del pepe fresco, del sale grosso e dell'origano fresco, o altra erba fresca.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2023\/03\/Espatlla-de-porc-in-cartoccio-amb-carabassa-ous-de-reig-i-pastangues-11-1024x683.jpg\" alt=\"\" class=\"wp-image-11017\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2023\/03\/Espatlla-de-porc-in-cartoccio-amb-carabassa-ous-de-reig-i-pastangues-11-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2023\/03\/Espatlla-de-porc-in-cartoccio-amb-carabassa-ous-de-reig-i-pastangues-11-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2023\/03\/Espatlla-de-porc-in-cartoccio-amb-carabassa-ous-de-reig-i-pastangues-11-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2023\/03\/Espatlla-de-porc-in-cartoccio-amb-carabassa-ous-de-reig-i-pastangues-11-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2023\/03\/Espatlla-de-porc-in-cartoccio-amb-carabassa-ous-de-reig-i-pastangues-11-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2023\/03\/Espatlla-de-porc-in-cartoccio-amb-carabassa-ous-de-reig-i-pastangues-11.jpg 1112w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Discover the cooking in paper. It&#8217; a tasty way to cook many kinds of ingredients. We can also serve these preparations, as they are in&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/pork-neck-en-papillote-with-pumpkin-carrots-and-wild-mushrooms\/\">Continue reading<span class=\"screen-reader-text\">collo di maiale \u201cal cartoccio\u201d con zucca, carote e funghi porcini<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":3906,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[485],"tags":[554,512,505,588,500,473,647,510],"class_list":["post-1649","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat","tag-carrot","tag-herb","tag-meat","tag-mushroom","tag-onion","tag-pork","tag-pumkin","tag-technique","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>pork neck \u201cen papillote\u201d with pumpkin, carrots and wild mushrooms - Democratic Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/democraticgourmet.com\/it\/pork-neck-en-papillote-with-pumpkin-carrots-and-wild-mushrooms\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"pork neck \u201cen papillote\u201d with pumpkin, carrots and wild mushrooms - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"Discover the cooking in paper. 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