{"id":15978,"date":"2023-10-04T00:20:11","date_gmt":"2023-10-03T22:20:11","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lomo-lubina-curado\/"},"modified":"2024-02-16T16:49:19","modified_gmt":"2024-02-16T15:49:19","slug":"lomo-lubina-curado","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/it\/ricetta\/lomo-lubina-curado\/","title":{"rendered":"LOMO DI BRANZINO AQUANARIA STAGIONATO (Samuel Naveira*)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Questa ricetta<\/strong> di lombo di branzino stagionato \u00e8 una <strong>proposta di Samuel Naveira<\/strong>. <strong>Antes de MuNa. Samuel ha lavorato nelle cucine di prestigiosi ristoranti come El Ermita\u00f1o* (Benavente), Cocinandos* (Le\u00f3n), La Candela Resto* (Madrid), Sergi Arola Gastro** (Madrid) y A\u00b4barra * (Madrid). <\/strong>Inoltre \u00e8 stato <strong>finalista del premio Cocinero Revelaci\u00f3n Madrid Fusi\u00f3n 2020, del premio sostenibilit\u00e0 Aquanaria 2023, e fa parte della lista dei \u201c100 giovani talenti della gastronomia\u201d di BCC. A&nbsp;<a href=\"https:\/\/restaurantemuna.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">MuNa<\/a>*<\/strong>, <strong>primo ristorante ad ottenere una stella Michelin nel Bierzo<\/strong>, unisce creativit\u00e0, prodotto e ambiente per valorizzare le risorse della sua terra.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria, \u00e8 l\u2019impresa decana dell\u2019acquacultura marina spagnola<\/strong>, attualmente specializzata nel branzino XXL. <strong>I branzini Aquanaria crescono e nuotano nelle acque mosse dell\u2019Oceano Atlantico per pi\u00f9 di quattro anni.<\/strong> Vengono <strong>pescati di notte su richiesta e dopo un periodo di digiuno<\/strong>. Cos\u00ec si assicurano la freschezza, il&nbsp;<a href=\"https:\/\/www.aquanaria.com\/lubina-salvaje\/\" target=\"_blank\" rel=\"noreferrer noopener\">benessere animal<\/a>e&nbsp;e <strong>una vita lunga<\/strong>. <strong>In meno di 12 ore dalla pesca i branzini sono inviati ai ristoranti<\/strong>, garantendo in questo modo un prodotto freschissimo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">TECNICA DI STAGIONATURA APPLICATA ALLA PESCA<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La <strong>stagionatura \u00e8 una tecnica di conservazione <\/strong>che si applicava in origine per prolungare la durata degli alimenti e che pu\u00f2 inglobare vari processi come la salatura, l\u2019affumicatura e l\u2019essiccazione, <strong>offrendo anche nuovi sapori e testure<\/strong>; questo \u00e8 il motivo principale del suo impiego oggi. <strong>Sebbene venga applicata soprattutto per la carne<\/strong>, un numero sempre maggiore di chef la utilizza per il pesce. <strong>Il successo di questa tecnica \u00e8 determinato in gran parte dalla qualit\u00e0 delle materie prime<\/strong>, essendo la freschezza e l\u2019assenza di stress fattori chiave nella vita e nella morte dell\u2019animale.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>In questa ricetta Samuel realizza dapprima una stagionatura a secco con sale e zucchero, e successivamente lascia disidratare e maturare il pezzo nella camera fredda.<\/strong> Lo chef usa un lombo di <strong>branzino Aquanaria, che \u00e8 adatto per questa tecnica, per il suo spessore e l\u2019ottimo livello di grasso infiltrato<\/strong>. La freschezza del branzino appena arrivato nei ristoranti garantisce il processo da un punto di vista tecnico e igienico.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">PREPARAZIONE<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Stagionare il lombo nella miscela di sale e zucchero nei tre giorni in camera<\/strong><\/li>\n\n\n\n<li>Trascorso questo periodo, <strong>pulire il sale e lo zucchero in eccesso<\/strong><\/li>\n\n\n\n<li><strong>Triturare le spezie fino<\/strong> ad ottenere una polvere e mettere da parte<\/li>\n\n\n\n<li><strong>Coprire il lombo con le spezie e appenderlo per almeno 25 giorni in camera fredda.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">IMPIATTAMENTO<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tagliare il lombo stagionato in strisce sottili <\/strong>e disporre su un piatto allungato e piatto.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Questa ricetta di lombo di branzino stagionato \u00e8 una proposta di Samuel Naveira. Antes de MuNa. Samuel ha lavorato nelle cucine di prestigiosi ristoranti come El Ermita\u00f1o* (Benavente), Cocinandos* (Le\u00f3n), La Candela Resto* (Madrid), Sergi Arola Gastro** (Madrid) y A\u00b4barra * (Madrid). Inoltre \u00e8 stato finalista del premio Cocinero Revelaci\u00f3n Madrid Fusi\u00f3n 2020, del premio [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":14295,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[90,92,88],"project_tag":[],"class_list":["post-15978","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-creativa","project_category-crudo","project_category-dagli-chef"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lomo de lubina curado - Receta de Samuel Naveira I aquanaria<\/title>\n<meta name=\"description\" content=\"Lomo lubina curado. Estrella Michelin. Lubina XXL. Lomo curado. Chef. Samuel Naveira. Chacina pescado. Maduraci\u00f3n pescado. Joven chef\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aquanaria.com\/it\/ricetta\/lomo-lubina-curado\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lomo de lubina curado - Receta de Samuel Naveira I aquanaria\" \/>\n<meta property=\"og:description\" content=\"Lomo lubina curado. Estrella Michelin. Lubina XXL. Lomo curado. Chef. Samuel Naveira. Chacina pescado. Maduraci\u00f3n pescado. 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