{"id":1536,"date":"2021-05-31T12:07:40","date_gmt":"2021-05-31T10:07:40","guid":{"rendered":"https:\/\/drusian.it\/cicchetto-con-coppa-zucca-in-saor-ricotta-di-malga-e-pepe-e-pepe\/"},"modified":"2021-06-28T12:30:46","modified_gmt":"2021-06-28T10:30:46","slug":"cicchetto-con-coppa-zucca-in-saor-ricotta-di-malga-e-pepe-e-pepe","status":"publish","type":"post","link":"https:\/\/drusian.it\/en\/cicchetto-con-coppa-zucca-in-saor-ricotta-di-malga-e-pepe-e-pepe\/","title":{"rendered":"RECIPE OF THE MONTH: Toasted Bread topped with Coppa Ham, Pumpkin, Ricotta Cheese and Pepper"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

SORRY, THIS ENTRY IS ONLY AVAILABLE IN ITALIAN. Please write to drusian@drusian.it, if you would like to know more about this article.<\/p>\n\n\n\n

Quello che ci propone l\u2019Enoteca Oh Perbacco di Cencenighe Agordino \u00e8 un cicchetto di semplice realizzazione, ma dal gusto assolutamente incredibile. Il passaggio pi\u00f9 lungo \u00e8 legato alla preparazione della zucca in sa\u00f4r, una ricetta di origine veneta. Per 600g di zucca pulita, considerate 1 cipolla di Tropea, mezzo bicchiere di aceto, vino bianco, olio extravergine di oliva, sale e pepe (volendo si possono aggiungere anche uvette e pinoli). <\/p>\n\n\n\n

Tagliate la zucca a fette sottili e fate cuocere in padella con l\u2019olio. Alla necessit\u00e0 aggiungere un goccio d\u2019acqua. Aggiustare di sale e pepe, fino a cottura ultimata. A parte fate rosolare la cipolla affettata finemente, aggiungete il sale e sfumate con l\u2019aceto e un goccio di vino bianco. Lasciate evaporare aceto e vino (se avete a disposizione, aggiungete uvette e pinoli) e fate stufare le cipolle finch\u00e9 saranno morbide.  <\/p>\n\n\n\n

Prendere una pirofila e disporre uno strato di zucca e uno strato di cipolle calde e fare un altro strato. Coprire e lasciare riposare per una notte in frigo. <\/p>\n\n\n\n

 Il giorno dopo sarete pronti per il re dei cicchetti! Tostate leggermente una generosa fetta di pane, su cui adagiare delle profumatissime fette di coppa di maiale, meglio se leggermente affumicata, tagliate al coltello. Quindi aggiungere la zucca in sa\u00f4r, una generosa spolverata di ricotta di malga e una pioggia di pepe per condire. <\/p>\n\n\n\n

L\u2019abbinamento ideale per questo delizioso cicchetto? Il nostro 30 Raccolti, che con la sua freschezza e mineralit\u00e0, bilancia perfettamente la parte dolce e leggermente affumicata del piatto. <\/p>\n\n\n\n

A noi \u00e8 gi\u00e0 venuta fame, e a voi?<\/p>\n","protected":false},"excerpt":{"rendered":"

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Quello che ci propone [\u2026]<\/span><\/p>\n","protected":false},"author":3,"featured_media":1519,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-1536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\nRECIPE OF THE MONTH: Toasted Bread topped with Coppa Ham, Pumpkin, Ricotta Cheese and Pepper - Azienda Agricola Drusian Francesco<\/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:\/\/drusian.it\/en\/cicchetto-con-coppa-zucca-in-saor-ricotta-di-malga-e-pepe-e-pepe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECIPE OF THE MONTH: Toasted Bread topped with Coppa Ham, Pumpkin, Ricotta Cheese and Pepper - Azienda Agricola Drusian Francesco\" \/>\n<meta property=\"og:description\" content=\"SORRY, THIS ENTRY IS ONLY AVAILABLE IN ITALIAN. 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