{"id":4268,"date":"2022-03-26T17:13:54","date_gmt":"2022-03-26T16:13:54","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=4268"},"modified":"2022-03-26T18:36:13","modified_gmt":"2022-03-26T17:36:13","slug":"the-absolute-guide-to-the-perfect-homemade-souvlaki-part-1","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/the-absolute-guide-to-the-perfect-homemade-souvlaki-part-1\/","title":{"rendered":"La guida definitiva al perfetto souvlaki (e ai perfetti spiedini) fatti in casa (parte 1)"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>Un classico greco, fatto in un modo gourmet<\/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 4 \u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>1 kg di collo di maiale (per circa 20 souvlaki)<\/li><li>Sale<\/li><li>Pepe nero<\/li><li>Un mazzetto di origano (meglio fresco)<\/li><li>2 limoni <\/li><li>20 bastoncini di legno per spiedini <\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>Allora. <\/p>\n\n\n\n<p>Qualcuno potrebbe pensare che preparare il souvlaki sia una cosa molto facile. \u00c8 la stessa falsa impressione che le persone hanno della grigliata.<\/p>\n\n\n\n<p>Non \u00e8 cos\u00ed.<\/p>\n\n\n\n<p>Pi\u00f9 un piatto \u00e8 semplice, pi\u00f9 \u00e8 difficile prepararlo perfettamente. Le grandi variet\u00e0 di ingredienti ci aiutano a nascondere i nostri errori culinari, ma se il piatto \u00e8 minimale e semplice il trionfo \u00e8 a un passo dal completo fallimento.<\/p>\n\n\n\n<p>Souvlaki \u00e8 famoso in tutto il mondo. La parola souvlaki significa in greco un piccolo spiedino, ma ad Atene e generalmente nel sud del paese si riferisce anche alla preparazione pi\u00f9 complicata con pita, pomodoro e cipolla. <\/p>\n\n\n\n<p>Prima di tutto voglio chiarire alcune cose: La pita greca \u00e8 ESCLUSIVAMENTE fatta con carne di suino, grigliata e passata a bastoncini di legno.  <\/p>\n\n\n\n<p>Gyros \u00e8 una farcitura  turca che \u00e8 stato portata in Grecia dai profughi all'inizio del 20\u00b0 secolo mentre gli spiedini (souvlaki) di carne di pollo sono inventati da stupidi cuochi hipster che si rivolgono a consumatori ancora pi\u00f9 stupidi, che falsamente pensano di poter perdere peso, semplicemente sostituendo la carne di maiale divina con quella schifosa di pollo.<\/p>\n\n\n\n<p>Quindi, il souvlaki greco \u00e8 fatto solo con carne di maiale. Ottima \u00e8 anche la carne di agnello, per\u00f2 no si usa qui. Sono sicuro che conoscete che in Abruzzo preparano MONUMENTALI \u201csouvlaki\u201d di agnello, gli arrosticini, che non hanno differenze nella preparazione rispetto ai cugini greci. <\/p>\n\n\n\n<p>Non compro MAI souvlaki gi\u00e0 preparati dai macellai e dai supermercati, sono tutti orribili e disgustosi. Il souvlaki in Grecia \u00e8 il cibo pi\u00f9 economico e popolare, quindi molto raramente \u00e8 ben fatto. Ma quali sono i problemi pi\u00f9 comuni dei souvlaki e come possiamo risolverli?<\/p>\n\n\n\n<p>a) La qualit\u00e0 della carne. Per mantenere bassi i costi, i macellai utilizzano carni di pessima qualit\u00e0 provenienti da Olanda e Danimarca, che condannano l'intera preparazione. Acquistate carne di maiale biologica \"nostrana\" e mangerete il miglior souvlaki della vostra vita.<\/p>\n\n\n\n<p>b) I pezzi di carne. In Grecia \u00e8 evidente che il collo di maiale, che \u00e8 la parte dell'animale che deve essere utilizzata per un perfetto souvlaki, non basterebbe a coprire la domanda dei consumatori. Quindi i macellai usano praticamente ogni parte dell'animale, grassa o no, tenera o dura per preparare il souvlaki. E fanno anche qualcosa di peggio. Aggiungono tra i pezzi di carne, fette di lardo di maiale, che ha bisogno di tempo per essere sciolto e di solito rimane duro e quasi \u201ccrudo\u201d, declassando cosi ancora di pi\u00f9 il risultato finale.<\/p>\n\n\n\n<p>c) Il taglio della carne. I souvlaki sono realizzati in Grecia da macchine, che li tagliano in forme cubiche e completamente uguali, cosa che impedisce la creazione delle piacevoli reazioni di Maillard. Quindi il taglio manuale \u00e8 obbligatorio.<\/p>\n\n\n\n<p>d) La dimensione del souvlaki. Il souvlaki preparato dai macellai e servito alle rosticcerie Greche pesa tra 75 e 100 grammi, il che significa che \u00e8 fatto con pezzi grandi. Ma perch\u00e9 questo \u00e8 un problema? Perch\u00e9 la parte esterna del souvlaki non pu\u00f2 resistere a lungo alle alte temperature di cottura alla griglia. Dato che dobbiamo grigliare il souvlaki solo per pochi minuti, se i pezzi di carne sono troppo grandi, la loro parte interna non sar\u00e0 ben cotta. Quindi, grandi cubetti di souvlaki provocano bruciature all'esterno e punti poco cotti e duri all'interno.<\/p>\n\n\n\n<p>e) L'assenza di pre-salatura e l'uso di sostanze chimiche. Il collo di maiale \u00e8 un pezzo di carne relativamente duro, quindi ha bisogno di molto tempo per essere ben cotto. La salamoia secca o umida risolve questo problema, ma, poich\u00e9 necessita di cura e tempo, questa soluzione non \u00e8 preferita dai macellai e gli altri produttori di souvlaki, che scelgono, invece, di utilizzare per questo lavoro sostanze chimiche con cattivo odore.<\/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\/2022\/03\/Souvlaki-a-ma-amb-patates-i-allioli-13-1024x683.jpg\" alt=\"\" class=\"wp-image-7546\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/03\/Souvlaki-a-ma-amb-patates-i-allioli-13-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/03\/Souvlaki-a-ma-amb-patates-i-allioli-13-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/03\/Souvlaki-a-ma-amb-patates-i-allioli-13-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/03\/Souvlaki-a-ma-amb-patates-i-allioli-13-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/03\/Souvlaki-a-ma-amb-patates-i-allioli-13-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/03\/Souvlaki-a-ma-amb-patates-i-allioli-13-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/03\/Souvlaki-a-ma-amb-patates-i-allioli-13-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/03\/Souvlaki-a-ma-amb-patates-i-allioli-13.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Dopo aver letto queste regole penso che siamo pronti per preparare i nostri primi souvlaki fatti in casa. Evviva!!!!! <\/p>\n\n\n\n<p>Il giorno prima tagliamo la carne a fette di 1,5 cm di spessore. Li adagiamo su una teglia e li condiamo con sale e origano. Mettiamo la carne in frigo per una notte. Immergiamo inoltre i bastoncini di legno in acqua per umidificarli e proteggerne le parti esposte dal calore intenso.<\/p>\n\n\n\n<p>Il giorno dopo laviamo e asciughiamo molto bene la carne. La tagliamo a pezzetti molto piccoli. Passiamo i pezzetti sui pezzi di legno preparando cosi dei spiedino. Ogni spiedino (souvlaki) deve pesare circa 50 gr.  <\/p>\n\n\n\n<p>Prepariamo il fuoco e la griglia usando carbone di legna di alta qualit\u00e0, altrimenti preriscaldiamo una padella di ghisa a strisce e arrostiamo i souvlaki. <\/p>\n\n\n\n<p>Prepariamo anche una soluzione con succo di limone, un po' di sale, pepe e origano, dove immergiamo i souvlaki solo per un istante, subito dopo che sono pronti.<\/p>\n\n\n\n<p>Serviamo con cipolle e patate al forno intere e, ovviamente, salsa allioli.                               <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Souvlaki-a-ma-amb-patates-i-allioli-4-1024x683.jpg\" alt=\"\" class=\"wp-image-4320\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Souvlaki-a-ma-amb-patates-i-allioli-4-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Souvlaki-a-ma-amb-patates-i-allioli-4-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Souvlaki-a-ma-amb-patates-i-allioli-4-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Souvlaki-a-ma-amb-patates-i-allioli-4-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Souvlaki-a-ma-amb-patates-i-allioli-4-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Souvlaki-a-ma-amb-patates-i-allioli-4-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Souvlaki-a-ma-amb-patates-i-allioli-4-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Souvlaki-a-ma-amb-patates-i-allioli-4-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Souvlaki-a-ma-amb-patates-i-allioli-4.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>A Greek classic, made in a way you have not even imagined ingredients for 4 servings (cost about 4 \u20ac pp) 1 kg pork neck&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/the-absolute-guide-to-the-perfect-homemade-souvlaki-part-1\/\">Continue reading<span class=\"screen-reader-text\">La guida definitiva al perfetto souvlaki (e ai perfetti spiedini) fatti in casa (parte 1)<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":4319,"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":[582,1253,629,1266,512,631,505,1268,500,477,553,1267,473,481,653,1265,510],"class_list":["post-4268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat","tag-allioli","tag-chicken","tag-fat","tag-gyros","tag-herb","tag-lemon","tag-meat","tag-neck","tag-onion","tag-oregano","tag-pepper","tag-pita","tag-pork","tag-potato","tag-salt","tag-souvlaki","tag-technique","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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