{"id":2136,"date":"2017-05-09T10:14:18","date_gmt":"2017-05-09T10:14:18","guid":{"rendered":"https:\/\/www.foodismo.it\/en\/?p=2136"},"modified":"2017-09-16T10:00:59","modified_gmt":"2017-09-16T10:00:59","slug":"natura-in-tempura","status":"publish","type":"post","link":"https:\/\/www.foodismo.it\/en\/food\/natura-in-tempura\/","title":{"rendered":"Nature in tempura: Ivan Tronci cooked Otranto’s vegetables"},"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=”off” categories=”on” comments=”on” featured_image=”on” featured_placement=”above” parallax_effect=”on” parallax_method=”off” 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=”18″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” module_alignment=”left” _builder_version=”3.0.74″]<\/p>\n

The explosion of nature and the flavours of Otranto are incorporated and embraced by cooking in tempura.
\nFor this recipe have been assembled the “lampascioni” (green onion), the “spunzali” (spring onion) and the leaves of borage.
\nThe chef has chosen two bulbs and a leaf to wrap and involve all the buds of taste: the raspberry with an intense and bitter taste, the sweet onion with a slight hint of acidity and the leaves of borage aromatic and tempting for the palate.
\nThe very light batter was prepared by melting three different types of flour with a Salento craft beer.
\nThis finger-food has been served with a sweet-and-sour sauce with chilli peppers.
\nThe tasty, light fried food (it may seem strange but it’s light for real) reminds us of the Salento “Pittole”.<\/p>\n

Ingredients<\/h2>\n

Borage leaves
\nSpring onions
\nGreen onions
\nRice flour
\nCornmeal flour
\nFlour 00
\nCraft beer from Salento
\nSalt halls
\nSunflower seed oil<\/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> The explosion of nature and the flavours of Otranto are incorporated and embraced by cooking in tempura. For this recipe have been assembled the “lampascioni” (green onion), the “spunzali” (spring onion) and the leaves of borage. The chef has chosen two bulbs and a leaf to wrap and involve all the buds of taste: […]<\/p>\n","protected":false},"author":2,"featured_media":2142,"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],"tags":[],"yst_prominent_words":[415,448,400,546,544,398,757,752,436,396,391,753,599,755,751,404,760,740,348,616],"class_list":["post-2136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"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\/2136","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=2136"}],"version-history":[{"count":4,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/2136\/revisions"}],"predecessor-version":[{"id":2975,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/2136\/revisions\/2975"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media\/2142"}],"wp:attachment":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=2136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=2136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=2136"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=2136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}