{"id":11092,"date":"2023-03-13T13:56:24","date_gmt":"2023-03-13T12:56:24","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=11092"},"modified":"2025-01-29T13:28:50","modified_gmt":"2025-01-29T12:28:50","slug":"tartara_di_monio_con_pane_ruggine_tostato","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/it\/ricette\/tartara_di_monio_con_pane_ruggine_tostato\/","title":{"rendered":"Tartare di salmone con pane di segale tostato"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Fate cos\u00ec:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Far bollire le uova fino a farle diventare \"uova sorridenti\" per circa 6 minuti, a seconda delle dimensioni.\nMettere in acqua fredda per interrompere il processo di cottura.\nSbucciare le uova e rimuovere con cura il tuorlo.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Tagliare finemente il salmone in piccoli pezzi. Mescolare un po' di sale e pepe. Formare il salmone in quattro cerchi.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Tagliare circa 4 barbabietole a barchette. Tagliare il pane di segale a bastoncini e tostarlo in una padella con un po' di olio d'oliva. Mescolare la panna acida e il rafano grattugiato.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Tritare grossolanamente l'aneto e frullare insieme circa 1 1\u20442 dl di olio d'oliva e 1 cucchiaio di succo di limone fino a ottenere un olio omogeneo.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Posizionare ogni tartare di salmone su un piatto e mettere un tuorlo d'uovo sopra.\nGuarnite con la barbabietola, il pane di segale e piccole porzioni di crema di rafano.\nIrrorare con olio all'aneto e una spolverata di origano.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":11102,"parent":0,"template":"","tags":[],"class_list":["post-11092","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-forrett"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Laksetartar med ristet rugbr\u00f8d - Fr\u00f8ya Salmon<\/title>\n<meta name=\"description\" content=\"Fr\u00f8yalaks! 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