{"id":1575,"date":"2016-12-31T08:44:05","date_gmt":"2016-12-31T08:44:05","guid":{"rendered":"http:\/\/www.foodismo.it\/en\/?p=1575"},"modified":"2017-09-20T18:18:15","modified_gmt":"2017-09-20T18:18:15","slug":"sgombro-affumicato-mele-zenzero-noci","status":"publish","type":"post","link":"https:\/\/www.foodismo.it\/en\/food\/sgombro-affumicato-mele-zenzero-noci\/","title":{"rendered":"Smoked mackerel, apples, ginger and walnuts: Salento sea"},"content":{"rendered":"

[et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off”][et_pb_row][et_pb_column type=”4_4″][et_pb_dcsbcm_divi_breadcrumbs_module _builder_version=”3.0.56″ hide_homebreadcrumb=”off” separator=”sep-raquo” hide_currentbreadcrumb=”off” homebreadcrumborientation=”left” background_layout=”light” fontsbreadcrumbs_font_size_tablet=”51″ fontsbreadcrumbs_line_height_tablet=”2″ fontsseperator_font_size_tablet=”51″ fontsseperator_line_height_tablet=”2″ fontsbreadcrumblinks_font_size_tablet=”51″ fontsbreadcrumblinks_line_height_tablet=”2″ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”on” specialty=”off”][et_pb_fullwidth_post_title title=”on” meta=”on” author=”on” date=”on” categories=”on” comments=”on” featured_image=”on” featured_placement=”above” parallax_effect=”on” parallax_method=”on” text_orientation=”left” text_color=”dark” text_background=”off” text_bg_color=”rgba(255,255,255,0.9)” module_bg_color=”rgba(255,255,255,0)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_color=”rgba(255,255,255,0)” parallax=”on” \/][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text background_layout=”light” border_style=”solid” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” module_alignment=”left” _builder_version=”3.0.75″]<\/p>\n

<\/p>\n

Ivan Tronci has created this first course, to make you dream about the true flavours of the Salento sea.
\nThe mackerel, prepared with love, will surely give you satisfaction and will touch the hearts of your guests because it is a fresh, genuine and rich flavorful dish.
\nThe scent of fresh, freshly caught fish will give you unique aromas and sensations for your palate.<\/p>\n

Ingredients<\/h2>\n

Mackerel
\nMarlene apple
\nWalnuts
\nLaurel
\nWild onion (better known here in Salento as “spunzale”)
\nGinger
\nCelery
\nMint
\nLemon blemishes
\nLaurel<\/p>\n

Preparation<\/h2>\n

Let’s dissect and sift the mackerel, thorn it, and smoke it with the cones.
\nAs a pairing, we will prepare a chopped ginger, onion and celery.
\nThese three chopped ingredients will be cooked in a pan with a bay leaf.
\nWe will assemble the marlene apple in brown and mint in julienne.
\nWe will place the compot on the plate and then adjust the mackerel thread on it.
\nWe will use walnuts, mint leaves and lemon zest to elegantly garnish our dish.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> Ivan Tronci has created this first course, to make you dream about the true flavours of the Salento sea. The mackerel, prepared with love, will surely give you satisfaction and will touch the hearts of your guests because it is a fresh, genuine and rich flavorful dish. The scent of fresh, freshly caught […]<\/p>\n","protected":false},"author":2,"featured_media":1578,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[7,182],"tags":[],"yst_prominent_words":[415,400,546,620,544,398,464,476,436,617,396,391,599,404,612,610,613,392,616,479],"class_list":["post-1575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-ivan-tronci"],"yasr_visitor_votes":{"stars_attributes":{"read_only":false,"span_bottom":false},"number_of_votes":0,"sum_votes":0},"_links":{"self":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1575","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=1575"}],"version-history":[{"count":10,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1575\/revisions"}],"predecessor-version":[{"id":2999,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1575\/revisions\/2999"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media\/1578"}],"wp:attachment":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=1575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=1575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=1575"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=1575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}