{"id":11083,"date":"2020-10-05T16:00:27","date_gmt":"2020-10-05T14:00:27","guid":{"rendered":"https:\/\/www.viverevegan.org\/?p=11083"},"modified":"2020-10-07T12:20:14","modified_gmt":"2020-10-07T10:20:14","slug":"venerdi-autunno-inverno","status":"publish","type":"post","link":"https:\/\/web.studioinformatico.net\/viverevegan\/venerdi-autunno-inverno\/","title":{"rendered":"Venerd\u00ec"},"content":{"rendered":"<p style=\"font-size: 15px; line-height: 28px; padding-left: 0px;\"><strong><span style=\"font-size: 180%; color: #038606;\">VEGAN<br \/>\nStart Men\u00f9<\/span><\/strong><\/p>\n<p style=\"font-size: 15px; line-height: 28px; padding-left: 0px;\"><span style=\"font-size: 150%; color: black;\">Men\u00f9 settimanale autunno\/inverno<\/span><\/p>\n<div class=\"sc-list sc-list-check fa-ul\"><ul class=''>\n<\/ul><\/div>\n<strong>Pranzo<\/strong><br \/>\n<div class=\"sc-list sc-list-check fa-ul\"><ul class=''>\n<li><i class=\"fa fa-check\"><\/i>Risotto alla zucca;<\/li>\n<li><i class=\"fa fa-check\"><\/i>Verdure crude con maionese di cannellini.<\/li>\n<\/ul><\/div>\n<strong>Cena<\/strong><br \/>\n<div class=\"sc-list sc-list-check fa-ul\"><ul class=''>\n<li><i class=\"fa fa-check\"><\/i>Burger di barbabietola;<\/li>\n<li><i class=\"fa fa-check\"><\/i>Finocchi alla \u201cdimentico\u201d;<\/li>\n<li><i class=\"fa fa-check\"><\/i>Pane Integrale.<\/li>\n<\/ul><\/div>\n<hr \/>\n<p style=\"font-size: 15px; line-height: 28px; padding-left: 0px;\"><span style=\"font-size: 150%; color: black;\">Ricette<\/span><\/p>\n<h3 class=\"p1\">Risotto alla zucca<\/h3>\n<p><strong>Ingredienti<\/strong><br \/>\n<em>mezza zucca delica o mantovana<\/em><br \/>\n<em>una cipolla<\/em><br \/>\n<em>riso carnaroli<\/em><br \/>\n<em>brodo vegetale<\/em><br \/>\n<em>vino bianco<\/em><br \/>\n<em>sale<\/em><br \/>\n<em>olio evo<\/em><br \/>\n<em>pepe<\/em><br \/>\n<em>una manciata di mandorle in scaglie<\/em><\/p>\n<p><strong>Preparazione<\/strong><br \/>\nCuocete il riso in abbondante acqua e nel frattempo pulite la zucca e tagliatela a tocchettini.<br \/>\nTritate la cipolla e fatela rosolare in poco olio.<br \/>\nQuando \u00e8 dorata aggiungete successivamente la zucca, sfumate con un goccio di vino bianco, aggiustate di sale e fate cuocere per amalgamare bene i sapori.<br \/>\nAppena \u00e8 morbida frullate tutto in una crema e mettete da parte.<br \/>\nScolate il riso ancora molto al dente e fatelo mantecare con la crema di zucca in una pentola fino a terminare la cottura.<br \/>\nA parte tritate le mandorle in scaglie e tostatele.<br \/>\nServite con le mandorle a guarnizione e una spolverata di pepe.<\/p>\n<p>&nbsp;<\/p>\n<h3 class=\"p1\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignright size-full wp-image-11057\" src=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/mayonese-cannellini.jpg\" alt=\"\" width=\"1078\" height=\"516\" srcset=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/mayonese-cannellini.jpg 1078w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/mayonese-cannellini-300x144.jpg 300w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/mayonese-cannellini-1024x490.jpg 1024w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/mayonese-cannellini-702x336.jpg 702w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/mayonese-cannellini-251x120.jpg 251w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/mayonese-cannellini-600x287.jpg 600w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/mayonese-cannellini-251x120@2x.jpg 502w\" sizes=\"(max-width: 1078px) 100vw, 1078px\" \/>Maionese di cannellini<\/h3>\n<p><strong>Ingredienti<\/strong><br \/>\n<em>cannellini in scatola<\/em><br \/>\n<em>olio evo<\/em><br \/>\n<em>un cucchiaino di aceto bianco<\/em><br \/>\n<em>sale<\/em><br \/>\n<em>timo<\/em><br \/>\n<em>limone spremuto<\/em><\/p>\n<p><strong>Preparazione<\/strong><br \/>\nScolate bene i fagioli e frullateli unendo l\u2019olio. Non c\u2019\u00e8 una dose precisa, ma ne serve un bel po\u2019, seguite il gusto e la consistenza desiderata!<br \/>\nAggiungete poi un cucchiaino di aceto bianco (o di mele), un pizzico di timo e del succo di limone.<\/p>\n<p>&nbsp;<\/p>\n<h3 class=\"p1\"><img decoding=\"async\" class=\"alignright size-full wp-image-11056\" src=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/Burger-barbabietola.jpg\" alt=\"\" width=\"1078\" height=\"516\" srcset=\"https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/Burger-barbabietola.jpg 1078w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/Burger-barbabietola-300x144.jpg 300w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/Burger-barbabietola-1024x490.jpg 1024w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/Burger-barbabietola-702x336.jpg 702w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/Burger-barbabietola-251x120.jpg 251w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/Burger-barbabietola-600x287.jpg 600w, https:\/\/web.studioinformatico.net\/viverevegan\/wp-content\/uploads\/2020\/10\/Burger-barbabietola-251x120@2x.jpg 502w\" sizes=\"(max-width: 1078px) 100vw, 1078px\" \/>Burger di barbabietola<\/h3>\n<p class=\"p1\"><strong>Ingredienti<\/strong><br \/>\n<em>una barbabietola rossa cotta<\/em><br \/>\n<em>mezzo bicchiere di riso lesso<\/em><br \/>\n<em>130 g di ceci lessi<\/em><br \/>\n<em>due cucchiai di farina di ceci<\/em><br \/>\n<em>pangrattato qb<\/em><br \/>\n<em>olio evo<\/em><br \/>\n<em>sale\u2028<\/em><\/p>\n<p class=\"p1\"><strong>Preparazione<\/strong><br \/>\nFrullate con un frullatore ad immersione la barbabietola insieme ai ceci fino ad ottenere una crema. Unite poi il riso e la farina di ceci, condite a<br \/>\npiacere con sale (poco o niente) e olio. Aggiungete il pangrattato<br \/>\nquanto occorre per rassodare il composto.<br \/>\nA questo punto baster\u00e0 formare degli hamburger e ricoprirli nuovamente con poco pangrattato: essendo poco compatti si possono riporre in frigo per mezz\u2019ora prima di cuocerli in modo da far indurire i burger. Si possono poi cuocere nel forno fino a doratura oppure in padella con un filo d\u2019olio avendo cura di girarli con delicatezza.<\/p>\n<p>&nbsp;<\/p>\n<h3 class=\"p1\">Finocchi al forno alla &#8220;dimentico&#8221;<\/h3>\n<p><strong>Ingredienti<\/strong><br \/>\n<em>un finocchio<\/em><br \/>\n<em>due cucchiai di farina (da provare anche con il pangrattato)<\/em><br \/>\n<em>spezie a piacere<\/em><br \/>\n<em>olio evo<\/em><br \/>\n<em>sale<\/em><\/p>\n<p><strong>Preparazione<\/strong><br \/>\nI finocchi gratinati sono spesso sinonimo di besciamella e, tipicamente, hanno una consistenza morbida che a me, personalmente, non piace affatto. Se invece si omettono ingredienti acquosi e si utilizza solo farina (o pangrattato) la croccantezza \u00e8 assicurata!<br \/>\nL&#8217;ingrediente segreto \u00e8 per\u00f2 la DIMENTICANZA che consente di lasciare i finocchi in forno il tempo necessario per croccare pi\u00f9 di quel che si sperava: provare per credere!<br \/>\nPrendete il finocchio e tagliatelo sottile, passatelo poi in una ciotola con dell\u2019olio e aggiungete la farina unita alle spezie, amalgamando bene il tutto con le mani.<br \/>\nMettete su una teglia da forno in un solo strato e poi infornate a 220\u00b0 fino a doratura (e dimenticanza!)<\/p>\n<h6><strong>Foto \u00a9 Dott. Giulia Napolitano<\/strong><\/h6>\n<p><a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/lunedi-autunno-inverno\/\"><span class=\"button-ricette\">LUNED\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/martedi-autunno-inverno\/\"><span class=\"button-ricette\">MARTED\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/mercoledi-autunno-inverno\/\"><span class=\"button-ricette\">MERCOLED\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/giovedi-autunno-inverno\/\"><span class=\"button-ricette\">GIOVED\u00cc<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/sabato-autunno-inverno\"><span class=\"button-ricette\">SABATO<\/span><\/a> <a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/domenica-autunno-inverno\"><span class=\"button-ricette\">DOMENICA<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>Pranzo<\/strong><br \/>\n<em>Risotto alla zucca<\/em><br \/>\n<em>Verdure crude con maionese di cannellini<\/em><\/p>\n<p><strong>Cena<\/strong><br \/>\n<em>Burger di barbabietola <\/em><br \/>\n<em>Finocchi alla \u201cdimentico\u201d <\/em><br \/>\n<em>Pane Integrale<\/em><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/web.studioinformatico.net\/viverevegan\/venerdi-autunno-inverno\/\"><span class=\"button-VSM\">VAI ALLE RICETTE<\/span><\/a><\/p>\n","protected":false},"author":23,"featured_media":11107,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"give_campaign_id":0,"footnotes":""},"categories":[537],"tags":[],"class_list":["post-11083","post","type-post","status-publish","format-standard","has-post-thumbnail","category-vegan-start-menu-autunno-inverno"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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