{"id":2156,"date":"2017-05-09T16:22:01","date_gmt":"2017-05-09T16:22:01","guid":{"rendered":"https:\/\/www.foodismo.it\/en\/?p=2156"},"modified":"2017-09-16T08:15:31","modified_gmt":"2017-09-16T08:15:31","slug":"the-scent-of-the-salento-sea-chef-ivan-tronci","status":"publish","type":"post","link":"https:\/\/www.foodismo.it\/en\/food\/the-scent-of-the-salento-sea-chef-ivan-tronci\/","title":{"rendered":"The scent of the Salento sea: made by chef Ivan Tronci"},"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

This sensational dish represents springtime and the awakening of nature with its colours, scents and flavours.
\nAlthough it requires a bit of effort for the different procedures to follow, the end result will certainly be tasty.
\nMake a bisque with Gallipoli’s red shrimp, browning a mirepoix of vegetables (a celery, carrot and onion beat), adding the heads of shrimp washed under cold running water.
\nAfter you have blended everything with cognac and white wine, you have to add fresh tomatoes and aromas. Infusion lavender: it will be used to flavour the base to be used to cook the pasta.
\nBefore roasting the peppers, peppers must be peeled, the seeds and white parts removed and placed in oil.
\nIn the meantime, take a pot and cook the pasta: half time in salted water and for the remaining part in the shrimp bisque.
\nAt the end of cooking, the peas are added, the peppers (previously peeled and without seeds), the prawns, stirring everything with garlic oil, chopped parsley and spicy pepper.
\nPlant and serve with a toasted corn grain and edible flowers.<\/p>\n

Ingredients<\/h2>\n

Red peppers
\nYellow peppers
\nPeas
\nShallot
\nDate tomatoes
\nParsley
\nLavender
\nToasted corn
\nEdible flowers
\nMeans of transport
\nRed prawns
\nEjecting pepper
\nSmoked maldon salt
\nWhite wine
\nCognac<\/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> This sensational dish represents springtime and the awakening of nature with its colours, scents and flavours. Although it requires a bit of effort for the different procedures to follow, the end result will certainly be tasty. Make a bisque with Gallipoli’s red shrimp, browning a mirepoix of vegetables (a celery, carrot and onion beat), […]<\/p>\n","protected":false},"author":2,"featured_media":2160,"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":[415,400,546,544,398,902,904,436,396,391,599,404,392,390,905,742,906,903,907,600],"class_list":["post-2156","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\/2156","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=2156"}],"version-history":[{"count":10,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/2156\/revisions"}],"predecessor-version":[{"id":2968,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/2156\/revisions\/2968"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media\/2160"}],"wp:attachment":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=2156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=2156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=2156"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=2156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}