{"id":18597,"date":"2024-09-25T20:59:45","date_gmt":"2024-09-25T18:59:45","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lubina-aquanaria-en-salsa-alpina-matthias-kitchler\/"},"modified":"2025-01-03T16:42:06","modified_gmt":"2025-01-03T15:42:06","slug":"lubina-aquanaria-en-salsa-alpina-matthias-kitchler","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/it\/ricetta\/lubina-aquanaria-en-salsa-alpina-matthias-kitchler\/","title":{"rendered":"BRANZINO AQUANARIA IN SALSA ALPINA (Matthias Kitchler)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Questa ricetta ha come protagonista il&nbsp;<strong>branzino<\/strong>&nbsp;<strong>Aquanaria con una salsa alpina. L&#8217;idea nasce dallo chef italiano Matthias Kitchler<\/strong>,&nbsp;&nbsp;che guida&nbsp;<a href=\"https:\/\/www.wellnessresort.it\/en\/culinary\/lunaris-1964-gourmetrestaurant\/\"><strong>Lunaris&nbsp;<\/strong><\/a><a href=\"https:\/\/www.wellnessresort.it\/en\/culinary\/lunaris-1964-gourmetrestaurant\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>1964<\/strong><\/a><strong>, il ristorante di haute cuisine pi\u00f9 a nord d&#8217;Italia<\/strong>. Matthias \u00e8 stato&nbsp;<strong>finalista dell&#8217;<\/strong><a href=\"https:\/\/www.aquanaria.com\/noticias\/aquanaria-escuela-cocina-alma\/\"><strong>edizione 2024 del&nbsp;&nbsp;concorso&nbsp;<\/strong><\/a><a href=\"https:\/\/www.aquanaria.com\/noticias\/aquanaria-escuela-cocina-alma\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>EMERGENTE<\/strong><\/a><a href=\"https:\/\/www.aquanaria.com\/noticias\/aquanaria-escuela-cocina-alma\/\"><strong>&nbsp;Chef in I<\/strong><\/a><strong>talia<\/strong>. Nonostante la sua giovane et\u00e0,&nbsp;<strong>ha una vasta esperienza<\/strong>&nbsp;sul campo; avendo lavorato&nbsp;<strong>in diversi ristoranti sia nel nord Italia che in Austria<\/strong>. Nel 2018 ha assunto la guida di Lunaris 1964 dove&nbsp;<strong>propone una versione gourmet della cucina della Valle Aurina<\/strong>&nbsp;in cui i prodotti locali sono gli assoluti protagonisti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria<\/strong>&nbsp;si dedica esclusivamente all&#8217;<strong>allevamento di branzini di grandi dimensioni e di qualit\u00e0 gourmet per il settore dell\u2019alta gastronomia<\/strong>. Oltre ad impegnarsi per&nbsp;<strong>ottenere un prodotto dalle qualit\u00e0 organolettiche straordinarie<\/strong>&nbsp;per i nostri clienti chef, cerchiamo anche&nbsp;<strong>di far s\u00ec che la nostra azienda&nbsp;<\/strong><a href=\"https:\/\/www.aquanaria.com\/estrategia-de-sostenibilidad\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>aggiunga un valore alla societ\u00e0<\/strong><\/a><a href=\"https:\/\/www.aquanaria.com\/estrategia-de-sostenibilidad\/\" target=\"_blank\" rel=\"noreferrer noopener\">.<\/a>&nbsp;<strong>Formare e sostenere i giovani talenti della gastronomia&nbsp;<\/strong>ci sembra un ottimo modo per ottenere questo risultato; per questo&nbsp;<strong>collaboriamo con diversi enti di formazione prestigiosi e sosteniamo iniziative<\/strong>&nbsp;che, come il concorso EMERGENTE Chef,&nbsp;<strong>cercano di riconoscere e incoraggiare gli chef del futuro.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">SALSA ALPINA<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Questa&nbsp;<strong>salsa alpina<\/strong>&nbsp;\u00e8&nbsp;<strong>fatta con diverse verdure e frutta tagliate a cubetti e marinate in orzo o salsa di soia.<\/strong>&nbsp;Questa combinazione di sapori dolci, aspri e piccanti offerti dalle verdure insieme alla loro successiva fermentazione, d\u00e0 origine ad&nbsp;<strong>una salsa fresca, ricca di sapori e sfumature, e molto facile da abbinare a diversi piatti.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In questo caso,&nbsp;<strong>Matthias l\u2019ha abbinata al branzino Aquanaria cotto arrosto.<\/strong>&nbsp;Le&nbsp;<strong>note agrodolci della salsa si sposano molto bene con la succulenza del branzino<\/strong>, creando un piatto molto armonioso e di carattere.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">ELABORAZIONE<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Salsa alpina:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pulite le verdure, tagliatele a dadini e marinatele con sale, pepe e salsa d&#8217;orzo\u00a0<\/strong>(come detto, si pu\u00f2 usare anche la salsa di soia).<\/li>\n\n\n\n<li>Lasciare marinare per almeno\u00a0<strong>un&#8217;ora.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Schiuma di salsa d&#8217;orzo:<\/strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Aggiungere tutti gli ingredienti nella pentola e scaldare<\/strong>, usando il frullatore a immersione,\u00a0<strong>sbattere leggermente fino a ottenere\u00a0<\/strong>una schiuma.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Branzino Aquanaria:<\/strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pulite e imburrate una padella, unite le erbe aromatiche e l&#8217;aglio<\/strong>, effettuate la cottura del branzino solo dalla parte della pelle per circa 4 minuti.<\/li>\n\n\n\n<li>Poi,\u00a0<strong>infornate a 100 gradi per circa 10 minuti.<\/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\">Mettete\u00a0<strong>al centro del piatto due cucchiai di salsa alpina<\/strong>, adagiatevi\u00a0<strong>sopra il branzino arrosto con qualche fiocchetto di sale e terminate con la spuma di salsa d&#8217;orzo e l&#8217;olio alle erbe selvatiche.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Questa ricetta ha come protagonista il&nbsp;branzino&nbsp;Aquanaria con una salsa alpina. L&#8217;idea nasce dallo chef italiano Matthias Kitchler,&nbsp;&nbsp;che guida&nbsp;Lunaris&nbsp;1964, il ristorante di haute cuisine pi\u00f9 a nord d&#8217;Italia. Matthias \u00e8 stato&nbsp;finalista dell&#8217;edizione 2024 del&nbsp;&nbsp;concorso&nbsp;EMERGENTE&nbsp;Chef in Italia. Nonostante la sua giovane et\u00e0,&nbsp;ha una vasta esperienza&nbsp;sul campo; avendo lavorato&nbsp;in diversi ristoranti sia nel nord Italia che in Austria. [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":17216,"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":[90,88],"project_tag":[],"class_list":["post-18597","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-creativa","project_category-dagli-chef"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>LUBINA AQUANARIA ALPINA - Receta de Matthias Kitchler<\/title>\n<meta name=\"description\" content=\"Lubina Aquanaria en salsa alpina. Lubina Aquanaria. Branzino. Chef joven. Concurso gastron\u00f3mico. Receta italiana. 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