{"id":2589,"date":"2021-09-18T16:28:55","date_gmt":"2021-09-18T13:28:55","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=2589"},"modified":"2021-12-18T09:29:02","modified_gmt":"2021-12-18T07:29:02","slug":"porcini-carpaccio-with-grana-pine-nuts-rosemary-and-rose-pepper","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/porcini-carpaccio-with-grana-pine-nuts-rosemary-and-rose-pepper\/","title":{"rendered":"carpaccio di porcini con grana, pinoli, rosmarino e pepe rosa"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>Considero i funghi di bosco gli ingredienti naturali pi\u00f9 gustosi. E i porcini forse i migliori di essi.<\/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 5 \u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>4 grandi funghi porcini <\/li><li>Grana padano (trovo il parmigiano troppo forte per i carpacci)<\/li><li>Sale<\/li><li>Pepe rosa<\/li><li>Olio d'oliva EV (dal gusto molto delicato) <\/li><li>Scorza di limone<\/li><li>Alcuni pinoli<\/li><li>Foglie molto tenere di rosmarino fresco<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>Nella bibliografia culinaria ci sono di riferimenti sopra il rischio di mangiare funghi di bosco crudi. Alcuni scrittori e anche siti internet ritengono che i funghi crudi contengano essenze cancerogene. Inoltre, altri sostengono che i funghi selvatici possano essere contaminati dal suolo o dagli animali della foresta. <\/p>\n\n\n\n<p>Quindi, ho deciso di cercarlo, dato che sono dipendente da funghi . <\/p>\n\n\n\n<p>\u00c8 vero che nel bosco dove vivono gli animali selvatici si possono trovare molti virus, ma praticamente questo pericolo \u00e8 molto basso. La maggior parte di questi animali \u00e8 carnivora e solo alcuni roditori onnivori possono teoricamente toccare o mangiare i funghi. E questo problema ha una soluzione facile in quanto un passaggio veloce e leggero con aceto pu\u00f2 aiutarci a evitare ogni problema.<\/p>\n\n\n\n<p>Sopra il secondo \u2013 presunto \u2013 pericolo dei funghi crudi cercavo un'intera giornata a trovare ricerche affidabili. Niente. N\u00e9 la mia bibbia USDA (Dipartimento dell'agricoltura degli Stati Uniti) n\u00e9 il nostro noto CDC (Centro per il controllo delle malattie) hanno articoli rilevanti. <\/p>\n\n\n\n<p>Alcuni potrebbero pensare: Ehi cuoco, perch\u00e9 non li fai bollire per alcuni secondi per sentirti pi\u00f9 sicuro? Buona l'idea ma l'ho gi\u00e0 fatto!!! Il risultato \u00e8 stato deludente. Il carpaccio non era buono come con i funghi crudi. I funghi perdono la loro freschezza e croccantezza naturale.<\/p>\n\n\n\n<p>Ho anche cercato come preparano il loro carpaccio di funghi di bosco alcuni \u201cdivi\u201d del mondo culinario come Alain Ducasse e Joel Robuchon. Entrambi utilizzano i funghi di bosco crudi.<\/p>\n\n\n\n<p>Dopo tutta questa ricerca, mi sono reso conto che mangiare funghi crudi non \u00e8 pi\u00f9 pericoloso che consumare sughi pronti o carne convenzionale e ho deciso di continuare con la preparazione del carpaccio. <\/p>\n\n\n\n<p>La freschezza dei porcini \u00e8 molto importante per questo piatto, il crudo \u00e8 \u201cnudo\u201d e deve essere di perfetta qualit\u00e0. Quindi se i vostri porcini non sono freschissimi, non preparate il carpaccio ma qualcos'altro.<\/p>\n\n\n\n<p>La prima cosa che dobbiamo fare \u00e8 pulire i funghi e scartare eventuali pezzi neri, sporchi o terrosi. Possiamo anche pulire i funghi con un canovaccio con aceto di buona qualit\u00e0 per sterilizzarli dai batteri.<\/p>\n\n\n\n<p>Successivamente, tagliamo i funghi a fettine sottili. Alcuni cuochi rimuovono i gambi dai capelli, a volte faccio lo stesso. Ma anche il gambo di un fungo porcino freschissimo \u00e8 molto gustoso e mi d\u00e0 anche questa micro-differenza tra i morsi, che cerco sempre. <\/p>\n\n\n\n<p>Non c'\u00e8 bisogno di usare la mandolina se abbiamo coltelli molto ben affilati. Il taglio del coltello non \u00e8 mai lo stesso, qualcosa che adoro. La mandolina invece d\u00e0 un aspetto e una sensazione pi\u00f9 industriali.               <\/p>\n\n\n\n<p>Mettiamo i funghi nei piatti, li saliamo leggermente e aggiungiamo un filo d'olio extravergine di oliva e qualche pinolo leggermente tostato.<\/p>\n\n\n\n<p>Finiamo il piatto aggiungendo scaglie di grana appena tagliate, scorza di limone, pepe rosa e foglie di rosmarino tenerissime. <\/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\/Carpaccio-de-ceps-31-1024x683.jpg\" alt=\"\" class=\"wp-image-3977\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Carpaccio-de-ceps-31-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Carpaccio-de-ceps-31-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Carpaccio-de-ceps-31-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Carpaccio-de-ceps-31-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Carpaccio-de-ceps-31-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Carpaccio-de-ceps-31-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Carpaccio-de-ceps-31-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Carpaccio-de-ceps-31-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Carpaccio-de-ceps-31.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>I consider wild mushrooms the tastiest natural ingredients. And the porcini ones maybe the best of them. ingredients for 4 servings (cost about 5 \u20ac&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/porcini-carpaccio-with-grana-pine-nuts-rosemary-and-rose-pepper\/\">Continue reading<span class=\"screen-reader-text\">carpaccio di porcini con grana, pinoli, rosmarino e pepe rosa<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":3975,"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":[494],"tags":[583,916,886,588,612,657,625,549],"class_list":["post-2589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetables","tag-carpaccio","tag-grana-padano","tag-lemon-zest","tag-mushroom","tag-pine-nut","tag-porcini","tag-rose-pepper","tag-rosemary","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>porcini carpaccio with grana, pine nuts, rosemary and rose pepper - 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\/porcini-carpaccio-with-grana-pine-nuts-rosemary-and-rose-pepper\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"porcini carpaccio with grana, pine nuts, rosemary and rose pepper - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"I consider wild mushrooms the tastiest natural ingredients. 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