{"id":4146,"date":"2022-01-15T16:24:32","date_gmt":"2022-01-15T14:24:32","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=4146"},"modified":"2022-01-15T20:11:27","modified_gmt":"2022-01-15T18:11:27","slug":"roasted-pork-neck-with-pumpkin-fennel-and-quince","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/roasted-pork-neck-with-pumpkin-fennel-and-quince\/","title":{"rendered":"maiale arrosto con mele cotogne, zucca e finocchi"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>La mela cotogna \u00e8 uno dei migliori accompagnamenti per la carne arrosto. La salvia la rende ancora pi\u00f9 gustosa<\/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 con carne di maiale biologica)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>Sale<\/li><li>800 g di collo o spalla di maiale<\/li><li>1 mela cotogna grande o due medie<\/li><li>150 g di polpa di zucca<\/li><li>4 cipolline<\/li><li>2 finocchi piccoli <\/li><li>Olio d\u00b4 oliva EV<\/li><li>Salvia fresca (abbondante)<\/li><li>Pepe nero macinato grosso<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>Carne di maiale e frutta \u00e8 un'ottima combinazione. Di solito la carne suina s\u00b4 abbina con mele, prugne, albicocche secche e pere, ma credo che niente sia meglio della mela cotogna. <\/p>\n\n\n\n<p>Le mele cotogne hanno un aroma di limone e anche una polpa molto tenera e umida che le rendono perfette per gli arrosti. Oggi li ho abbinati con prodotti autunnali \u2013 invernali, come la zucca es i finocchi, per preparare un piatto molto gustoso.<\/p>\n\n\n\n<p>Iniziamo dalla carne.<\/p>\n\n\n\n<p>Il giorno prima tagliamo la carne in 4 pezzi uguali e la saliamo bene. La mettiamo in frigo per almeno 12 ore, meglio di pi\u00f9. <\/p>\n\n\n\n<p>Il giorno dopo laviamo e asciughiamo la carne. La ungiamo leggermente con olio e la arrostiamo, coperta con un foglio di alluminio, in forno preriscaldato a 160 gradi, finch\u00e9 non sar\u00e0 molto tenero. Contate poco pi\u00f9 di 2,5 ore.<\/p>\n\n\n\n<p>Nel frattempo, portiamo a bollore una pentola con acqua salata e facciamo bollire prima le cipolline, sbucciate ma intere e poi i finocchi, puliti e tagliati a fettine, finch\u00e9 sono teneri. Non vogliamo che siano completamente cotti, perch\u00e9 in seguito verranno arrostiti. Vogliamo solo che diventino teneri, perch\u00e9 i finocchi e le cipolline hanno una polpa pi\u00f9 dura e fibrosa di quella della zucca e della mela cotogna.<\/p>\n\n\n\n<p>Circa 2 ore dopo l'inizio della cottura della carne, aggiungiamo nella stessa padella i finocchi, le cipolle e le mele cotogne tagliate a pezzi. 15 minuti dopo aggiungiamo la zucca, anch'essa tagliata a pezzi, insieme a 40 \u2013 50 foglie di salvia. Saliamo tutto. Arrostiamo carne e verdure fino al punto desiderato, eliminandone alcune, se sono gi\u00e0 pronte e proseguendo con il resto degli ingredienti.<\/p>\n\n\n\n<p>Alziamo la temperatura al massimo e cuociamo carne e verdure finch\u00e9 non diventano croccanti. <\/p>\n\n\n\n<p>Serviamo guarnendo con le foglie di salvia e una macinata di pepe nero grosso.<\/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\/Espatlla-de-porc-a-bt-amb-carabassa-codonys-cebes-confi-fonoll-i-salvia-fregida-4-1024x683.jpg\" alt=\"\" class=\"wp-image-4157\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Espatlla-de-porc-a-bt-amb-carabassa-codonys-cebes-confi-fonoll-i-salvia-fregida-4-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Espatlla-de-porc-a-bt-amb-carabassa-codonys-cebes-confi-fonoll-i-salvia-fregida-4-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Espatlla-de-porc-a-bt-amb-carabassa-codonys-cebes-confi-fonoll-i-salvia-fregida-4-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Espatlla-de-porc-a-bt-amb-carabassa-codonys-cebes-confi-fonoll-i-salvia-fregida-4-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Espatlla-de-porc-a-bt-amb-carabassa-codonys-cebes-confi-fonoll-i-salvia-fregida-4-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Espatlla-de-porc-a-bt-amb-carabassa-codonys-cebes-confi-fonoll-i-salvia-fregida-4-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Espatlla-de-porc-a-bt-amb-carabassa-codonys-cebes-confi-fonoll-i-salvia-fregida-4-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Espatlla-de-porc-a-bt-amb-carabassa-codonys-cebes-confi-fonoll-i-salvia-fregida-4-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Espatlla-de-porc-a-bt-amb-carabassa-codonys-cebes-confi-fonoll-i-salvia-fregida-4.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Quince is one of the best accompaniments for roasted meats. The sage makes it even tastier ingredients for 4 servings (cost about 5 \u20ac pp&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/roasted-pork-neck-with-pumpkin-fennel-and-quince\/\">Continue reading<span class=\"screen-reader-text\">maiale arrosto con mele cotogne, zucca e finocchi<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":4156,"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":[637,505,599,500,553,473,481,1234,1217,864,578,653,1060,978],"class_list":["post-4146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat","tag-fennel","tag-meat","tag-oil","tag-onion","tag-pepper","tag-pork","tag-potato","tag-quince","tag-roast","tag-roasted","tag-sage","tag-salt","tag-shoulder","tag-squash","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 pork with quince, squash and fennel - 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-pork-neck-with-pumpkin-fennel-and-quince\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"roasted pork with quince, squash and fennel - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"Quince is one of the best accompaniments for roasted meats. 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