{"id":2565,"date":"2021-09-11T19:13:17","date_gmt":"2021-09-11T16:13:17","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=2565"},"modified":"2021-11-02T16:20:07","modified_gmt":"2021-11-02T14:20:07","slug":"roasted-peach-with-purslane-iberian-ham-and-raspberries-vinaigrette","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/roasted-peach-with-purslane-iberian-ham-and-raspberries-vinaigrette\/","title":{"rendered":"pesche arroste con portulaca, prosciutto iberico e vinaigrette di lamponi"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>Costruite le vostre insalate con la frutta che tenete nel frigorifero.<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni (costo circa 3 \u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>Sale<\/li><li>Pepe nero<\/li><li>100 ml di olio d'oliva EV <\/li><li>30 ml di aceto balsamico di buona qualit\u00e0<\/li><li>4 fette grandi di prosciutto iberico<\/li><li>Qualche lampone, meglio fresco ovviamente<\/li><li>4 manciate di portulaca<\/li><li>2 pesche grandi, non troppo mature<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>Questo \u00e8 un piatto magnifico e velocissimo da cucinare, che vi riporter\u00e0 alla mente i ricordi dell'estate. La portulaca pu\u00f2 essere trovata in ogni giardino nei mesi di agosto e settembre, quindi l'unica cosa di cui dobbiamo assicurarci \u00e8 selezionare foglie verdi e tenere e scartare i gambi duri. <\/p>\n\n\n\n<p>Le pesche devono essere sode, quindi dobbiamo evitare quelle molto mature e molto succose e cuocerle (dimezzate) solo per 5-10 minuti a 200 C in modo da renderle relativamente morbide e facilmente commestibili. Una cottura sottovuoto produce risultati eccellenti, ma rende il piatto pi\u00f9 complicato. <\/p>\n\n\n\n<p>Il classico piatto francese \u201cP\u00eache Melba\u201d ci informa sulla grandezza della combinazione pesca-lamponi, quindi usiamo le nostre conoscenze per produrre una vinaigrette per la portulaca. Prepariamo prima una vinaigrette classica, sbattendo con una frusta il sale nell'aceto e aggiungendo lentamente l'olio. Terminiamo con il pepe. Tagliamo poi grossolanamente i lamponi e li lasciamo in infusione per mezz'ora nella vinaigrette. Se non riusciamo a trovare lamponi possiamo sostituire il comune aceto con uno di lampone, ma il risultato non sar\u00e0 lo stesso.<\/p>\n\n\n\n<p>Qualcosa di molto importante. Friggiamo SEMPRE prosciutto, jam\u00f3n, pancetta e tutti i salumi partendo dalla padella fredda, per evitare l'alterazione degli aromi, conseguenza di un improvviso cambio di temperatura del grasso. Quindi, facciamo soffriggere lentamente il prosciutto iberico, per renderlo (poco) croccante.     <\/p>\n\n\n\n<p>Finita. <\/p>\n\n\n\n<p>Non ci resta che servire la nostra magnifica insalata e gustarla con un bicchiere di vino bianco.<\/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\/2021\/11\/Pressec-rostit-amb-verdolaga-cruixent-de-pernil-i-vinagreta-de-fruites-del-bosc-24-1024x683.jpg\" alt=\"\" class=\"wp-image-3965\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pressec-rostit-amb-verdolaga-cruixent-de-pernil-i-vinagreta-de-fruites-del-bosc-24-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pressec-rostit-amb-verdolaga-cruixent-de-pernil-i-vinagreta-de-fruites-del-bosc-24-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pressec-rostit-amb-verdolaga-cruixent-de-pernil-i-vinagreta-de-fruites-del-bosc-24-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pressec-rostit-amb-verdolaga-cruixent-de-pernil-i-vinagreta-de-fruites-del-bosc-24-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pressec-rostit-amb-verdolaga-cruixent-de-pernil-i-vinagreta-de-fruites-del-bosc-24-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pressec-rostit-amb-verdolaga-cruixent-de-pernil-i-vinagreta-de-fruites-del-bosc-24-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pressec-rostit-amb-verdolaga-cruixent-de-pernil-i-vinagreta-de-fruites-del-bosc-24-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pressec-rostit-amb-verdolaga-cruixent-de-pernil-i-vinagreta-de-fruites-del-bosc-24-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pressec-rostit-amb-verdolaga-cruixent-de-pernil-i-vinagreta-de-fruites-del-bosc-24.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Fruits, such as peaches, apples, apricots, figs, strawberries and many more can be used as part of great dishes. Build your own salad with the&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/roasted-peach-with-purslane-iberian-ham-and-raspberries-vinaigrette\/\">Continue reading<span class=\"screen-reader-text\">pesche arroste con portulaca, prosciutto iberico e vinaigrette di lamponi<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":3964,"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":[551],"tags":[905,910,911,599,908,907,906,909,511],"class_list":["post-2565","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salads","tag-balsamic","tag-iberian-ham","tag-jamon-iberico","tag-oil","tag-peach","tag-purslane","tag-rasberries","tag-salad","tag-vinegar","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>roasted peach with purslane, Iberian ham and raspberries vinaigrette - 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\/roasted-peach-with-purslane-iberian-ham-and-raspberries-vinaigrette\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"roasted peach with purslane, Iberian ham and raspberries vinaigrette - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"Fruits, such as peaches, apples, apricots, figs, strawberries and many more can be used as part of great dishes. 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