{"id":22189,"date":"2026-04-27T10:06:32","date_gmt":"2026-04-27T08:06:32","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lubina-y-escarola-napolitana\/"},"modified":"2026-06-30T12:45:48","modified_gmt":"2026-06-30T10:45:48","slug":"lubina-y-escarola-napolitana","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/it\/ricetta\/lubina-y-escarola-napolitana\/","title":{"rendered":"LUBINA AQUANARIA CON ESCAROLA A LA NAPOLITANA (Ciro Sieno)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Esta receta de Lubina Aquanaria con escarola a la napolitana es una propuesta de Ciro Sieno, chef de origen napolitano y propietario del restaurante <a href=\"https:\/\/enigmarestaurant.it\/\" type=\"link\" id=\"https:\/\/enigmarestaurant.it\/\" target=\"_blank\" rel=\"noreferrer noopener\">Enigma<\/a> en la regi\u00f3n de Emilia (Italia)<\/strong>. Despu\u00e9s de trabajar con chefs como Terry Giacomello, Vincenzo Guarino u Oscar Pagani, decide comenzar su proyecto m\u00e1s personal donde ofrece una cocina basada en recetas tradicionales de la zona de Campania y Emilia con un toque contempor\u00e1neo. <strong>Su objetivo es ofrecer un viaje sensorial, evocando los recuerdos de los sabores tradicionales italianos.\u00a0<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria es la empresa pionera en espa\u00f1a en cultivos marinos<\/strong>. Actualmente, est\u00e1\u00a0<strong>especializada en <a href=\"https:\/\/www.aquanaria.com\/it\/il-pesce\/\" type=\"link\" id=\"https:\/\/www.aquanaria.com\/el-pescado\/\" target=\"_blank\" rel=\"noreferrer noopener\">lubina de talla grande <\/a>para el sector gastron\u00f3mico.<\/strong> Las lubinas crecen durante m\u00e1s de cuatro a\u00f1os en las fr\u00edas, limpias y oxigenadas aguas del oc\u00e9ano Atl\u00e1ntico. Estas condiciones permiten que\u00a0las\u00a0lubinas\u00a0desarrollen unas <strong>cualidades organol\u00e9pticas excepcionales como su sabor limpio y suave, con ausencia de regustos an\u00f3malos<\/strong>, y donde predominan las notas marinas y ligeramente saladas. Caracter\u00edstica muy apreciada por los chefs de todo el mundo.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ESCAROLA A LA NAPOLITANA <\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>La escarola es un ingrediente fundamental en la gastronom\u00eda italiana<\/strong>, especialmente en las regiones del sur como Campania, donde se valora por su sabor amargo, textura crujiente y versatilidad en platos cocinados. Mientras que en otros lugares se consume principalmente cruda, <strong>en Italia es muy com\u00fan cocinarla estofada, salteada o como relleno.<\/strong>\u00a0La escarola a la napolitana es <strong>un plato cl\u00e1sico de la cocina napolitana que combina el amargor de la escarola, con la salinidad de las anchoas y las aceitunas y el toque dulce de pasas y pi\u00f1ones.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En esta receta, el chef Ciro utiliza la escarola a la napolitana como acompa\u00f1ante de la lubina Aquanaria.<strong> La combinaci\u00f3n dulce-salado de esta preparaci\u00f3n combina de forma muy armoniosa con el aroma suave de la lubina, sin enmascararl<\/strong>o. Una combinaci\u00f3n que habla de t\u00e9cnica, sensibilidad y respeto por el producto.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">ELABORACI\u00d3N<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Para la lubina:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Filetear la lubina<\/strong>, cortar porciones de 120 g y <strong>marcarlas con la t\u00e9cnica japonesa Matsukasa-yaki <\/strong>que consiste en verter aceite hirviendo a 200 \u00b0C sobre la piel.<\/li>\n\n\n\n<li>A continuaci\u00f3n, <strong>pasar las porciones por el horno a 200 \u00b0C<\/strong> durante<strong> 2 minutos<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Para <strong>la escarola a la napolitana:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Limpiar la escarola y usar los recortes para hacer un polvo.<\/strong> A continuaci\u00f3n, cortar raciones y asarlas a la parrilla.<\/li>\n\n\n\n<li><strong>Deshuesar, secar y trocear en trozos peque\u00f1os las aceitunas negras<\/strong>.<\/li>\n\n\n\n<li><strong>Escurrir y secar las alcaparras<\/strong>. Despu\u00e9s, trocear en trozos muy peque\u00f1os.<\/li>\n\n\n\n<li><strong>Triturar el perejil junto con el aceite de girasol <\/strong>en el Thermomix para obtener un aceite de perejil.<\/li>\n\n\n\n<li><strong>Introducir el queso provola en el Thermomix<\/strong>. Despu\u00e9s, r<strong>etirar la parte ahumada junto con la nata, la leche y sal<\/strong>. Para finalizar, fundir a 80 \u00b0C, triturar a m\u00e1xima potencia y colar.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">EMPLATADO<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">En primer lugar, <strong>colocar la escarola junto a la salsa napolitana a un lado del plato. En el otro extremo, encima de la salsa, colocar la raci\u00f3n de lubina Aquanaria.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Esta receta de Lubina Aquanaria con escarola a la napolitana es una propuesta de Ciro Sieno, chef de origen napolitano y propietario del restaurante Enigma en la regi\u00f3n de Emilia (Italia). Despu\u00e9s de trabajar con chefs como Terry Giacomello, Vincenzo Guarino u Oscar Pagani, decide comenzar su proyecto m\u00e1s personal donde ofrece una cocina basada [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":22027,"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":[89],"project_tag":[],"class_list":["post-22189","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-da-cucinare-in-casa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>BRANZINO E SCAROLA - Ricetta di Ciro Sieno | aquanaria<\/title>\n<meta name=\"description\" content=\"Branzino Aquanaria. Scarola napoletana. Chef italiano. Ricetta italiana. Gastronomia italiana. 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