{"id":2928,"date":"2011-10-14T08:12:00","date_gmt":"2011-10-14T07:12:00","guid":{"rendered":"http:\/\/www.agriturismi.it\/blog\/?p=2928"},"modified":"2021-06-11T22:29:04","modified_gmt":"2021-06-11T21:29:04","slug":"frittura-di-calamaretti-e-patate","status":"publish","type":"post","link":"https:\/\/www.agriturismi.it\/blog\/2011\/10\/frittura-di-calamaretti-e-patate\/","title":{"rendered":"Frittura di calamaretti e patate"},"content":{"rendered":"

Ingredienti<\/strong>:
\n– 500 g di calamaretti
\n– 300 g di patate a pasta gialla
\n– olio per frittura
\n– 1 spicchio d’aglio
\n– farina tipo 00
\n– sale<\/p>\n

<\/p>\n

Preparazione<\/strong>:
\n– Pulire i calamaretti lavandoli accuratamente sotto acqua corrente, rimuovere la testa, le interiora e la lisca.
\n– Tagliarli a rondelle e metterli a scolare per una decina di minuti.
\n– Sciacquare le patate, sbucciarle e tagliarle a fette molto sottili.
\n– Man mano che si tagliano, immergerle in una ciotola piena di acqua molto fredda.
\n– Una volta che si sono affettate tutte, cambiare l’acqua e lasciarle ammollo per 5 minuti.
\n– Scolarle e asciugarle accuratamente in uno strofinaccio una per una.
\n– Scaldare abbondante olio in un padella. Quando iniziano ad apparire le prime bollicine unire uno spicchio d’aglio sbucciato.
\n– Quando l’olio \u00e8 molto caldo, friggere le patate immergendone poche alla volta e movendole spesso con una paletta affinch\u00e9 non si attacchino tra loro. Togliere lo spicchio d’aglio se diventa troppo colorito.
\n– Quando si sono uniformemente dorate, scolarle accuratamente con un mestolo forato e passarle sulla carta da cucina per eliminare l’unto in eccesso.
\n– Se occorre fare pi\u00f9 cicli di cottura, per conservare quelle gi\u00e0 cotte in attesa delle altre, trasferirle in un piatto e tenerle nel forno caldo, ma spento, e con lo sportello leggermente aperto.
\n– Procedere quindi con la cottura dei calamaretti.
\n– Passare i calamaretti nella farina, scuoterli leggermente per toglierne l’eccesso e buttarli nell’olio bollente. Fare attenzione agli schizzi, perch\u00e9 tendono a farne parecchi.
\n– Lasciar friggere per qualche minuto a fiamma vivace, fintanto che non sono ben dorati, quindi ritirarli con un mestolo forato ed asciugarli su un foglio di carta da cucina.
\n– Mescolare calamaretti e patatine, regolare di sale e servire immediatamente.<\/p>\n

Barbara Farinelli – www.lospicchiodaglio.it<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredienti: – 500 g di calamaretti – 300 g di patate a pasta gialla – olio per frittura – 1 spicchio d’aglio – farina tipo 00 – sale<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[870,902,903,586],"class_list":["post-2928","post","type-post","status-publish","format-standard","hentry","category-un-salto-in-cucina","tag-calamari-fritti","tag-frittura","tag-frittura-di-pesce","tag-patate"],"yoast_head":"\nFrittura di calamaretti e patate – Agriturismi.it<\/title>\n<meta name=\"description\" content=\"Frittura di calamaretti e patate – Agriturismi.it\" \/>\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.agriturismi.it\/blog\/2011\/10\/frittura-di-calamaretti-e-patate\/\" \/>\n<meta property=\"og:locale\" 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