{"id":3479,"date":"2020-11-13T13:31:22","date_gmt":"2020-11-13T12:31:22","guid":{"rendered":"https:\/\/gc.dotflorence.com\/il-produmo-del-mestolo-selvatico-2\/"},"modified":"2025-10-03T11:44:42","modified_gmt":"2025-10-03T09:44:42","slug":"il-produmo-del-mestolo-selvatico-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/il-produmo-del-mestolo-selvatico-2\/","title":{"rendered":"IL PROFUMO DEL MESTOLO SELVATICO"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pellegrino si \u00e8 dato alla falegnameria. Diciamo che \u00e8 stato il lock down ma io credo che anche se&nbsp; non fosse venuta la pandemia a darci il tempo di fare le cose lasciate indietro, Pellegrino avrebbe cominciato a fare il falegname ugualmente. L\u2019occasione \u00e8 stata&nbsp; il regalo da parte di un suo amico legnaiolo: grosse tavole di castagno vecchie di trent\u2019anni. Ci ha fatto grossi tavoli fratini &#8211; taluni anche del peso di diversi quintali, da trasportare con la gru o da costruire direttamente in loco. Come questi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20200531_150407-768x1024-2.jpg\" alt=\"\" data-id=\"4736\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4736\" class=\"wp-image-4736\"\/><figcaption class=\"blocks-gallery-item__caption\">sdr<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20200531_150414-768x1024-2.jpg\" alt=\"\" data-id=\"4737\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4737\" class=\"wp-image-4737\"\/><figcaption class=\"blocks-gallery-item__caption\">sdr<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20200531_150416_1-768x1024-2.jpg\" alt=\"\" data-id=\"4738\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/11\/IMG_20200531_150416_1-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4738\" class=\"wp-image-4738\"\/><figcaption class=\"blocks-gallery-item__caption\">sdr<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Da l\u00ec la passione per i diversi legni e il loro utilizzo: acacia, ulivo, faggio.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/tagliere-di-ulivo-1024x768-2.jpg\" alt=\"\" class=\"wp-image-4739\" width=\"463\" height=\"347\"\/><figcaption>Tagliere &#8220;finto rustico&#8221; di olivo. Questo \u00e8 per me .. ah ah<\/figcaption><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">E il pero selvatico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/pero-2-768x1024-2.jpg\" alt=\"\" data-id=\"4740\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4740\" class=\"wp-image-4740\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/pero-768x1024-2.jpg\" alt=\"\" data-id=\"4741\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/11\/pero.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4741\" class=\"wp-image-4741\"\/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\">Pero selvatico con le pere<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ovviamente non&nbsp; sono stati staccati rami \u201cvivi\u201d &#8211; che\ncontinueranno a darci le perine alla fine di ogni estate ancora per anni. Ce\nn\u2019erano alcuni rami abbattuti per terra. Forse un fulmine o una tempesta di\nvento.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cosa fare con\ndei rami cos\u00ec piccoli, di legno flessibile, resistente e \u2026selvatico?&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mestoli da cucina, di tutte le forge e dimensioni.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/mestoli-1024x768-2.jpg\" alt=\"\" class=\"wp-image-4742\" width=\"462\" height=\"346\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Indicati soprattutto per girare sughi di selvaggina, come quello che oggi Giorgio e Pellegrino &#8211; cuochi di un certo \u201cspessore\u201d, superando entrambi il quintale abbondante di peso &#8211; &nbsp;stanno preparando. &nbsp;22 ( ventidue) chili di carne selezionata di cinghiale per un rag\u00f9 superbo da conservare nei vasetti sottovuoto. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/1-in-preparazione-768x1024-2.jpg\" alt=\"\" data-id=\"4743\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4743\" class=\"wp-image-4743\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/2-la-carne-di-cinghiale-viene-marinata-768x1024-2.jpg\" alt=\"\" data-id=\"4744\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/11\/2-la-carne-di-cinghiale-viene-marinata.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4744\" class=\"wp-image-4744\"\/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\">La carne viene selezionata, tagliata, liberata del grasso. Poi marinata nel vino&#8230; fatto in casa<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-4 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/3-cipolle-a-metro-zero-768x1024-2.jpg\" alt=\"\" data-id=\"4745\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4745\" class=\"wp-image-4745\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/4.poi-macinata-768x1024-2.jpg\" alt=\"\" data-id=\"4746\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/11\/4..poi-macinata.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4746\" class=\"wp-image-4746\"\/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\">Anche queste magnifiche cipolle sono a Metro Zero. La carne \u00e8 stata macinata dopo una notte di marinatura.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Eccoci al dunque: vuoi mettere il tocco che gli dar\u00e0 il mestolo selvatico sopra la stufa a legna?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-5 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/5-soffritto-girato-col-mestolo-selvatico-768x1024-2.jpg\" alt=\"\" data-id=\"4747\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4747\" class=\"wp-image-4747\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/6-si-aggiunge-la-carne-768x1024-2.jpg\" alt=\"\" data-id=\"4748\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/11\/6-si-aggiunge-la-carne.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4748\" class=\"wp-image-4748\"\/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\">Il soffritto cuoce piano e viene girato col mestolo selvatico. Poi si  aggiunge la carne.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-6 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/7-768x1024-2.jpeg\" alt=\"\" data-id=\"4749\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4749\" class=\"wp-image-4749\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/8-768x1024-2.jpeg\" alt=\"\" data-id=\"4750\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/11\/8.jpeg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=4750\" class=\"wp-image-4750\"\/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\">si aggiunge il pomodoro&#8230;fatto in casa.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Eccoci arrivati &nbsp;quasi alla fine. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/giorgio-lingua-di-fuori-768x1024-2.jpg\" alt=\"\" class=\"wp-image-4751\" width=\"396\" height=\"528\"\/><figcaption>Faccia da gaudente goloso<\/figcaption><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Siccome&nbsp; non si possono mangiare &nbsp;tre pentoloni di rag\u00f9 tutte in una volta, allora sar\u00e0 meglio conservarlo nei vasetti di vetro. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Post scritto da Marcella Ansaldo in collaborazione con Giorgio Rosano e Pellegrino Lombardi<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pellegrino si \u00e8 dato alla falegnameria. Diciamo che \u00e8 stato il lock down ma io credo che anche se&nbsp; non fosse venuta la pandemia a darci il tempo di fare le cose lasciate indietro, Pellegrino avrebbe cominciato a fare il falegname ugualmente. L\u2019occasione \u00e8 stata&nbsp; il regalo da parte di un suo amico legnaiolo: grosse&#8230;<\/p>\n","protected":false},"author":1,"featured_media":3443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52],"tags":[],"class_list":["post-3479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-e-storie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>IL PROFUMO DEL MESTOLO SELVATICO - Gigliocooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gigliocooking.com\/it\/il-produmo-del-mestolo-selvatico-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"IL PROFUMO DEL MESTOLO SELVATICO\" \/>\n<meta property=\"og:description\" content=\"Pellegrino si \u00e8 dato alla falegnameria. Diciamo che \u00e8 stato il lock down ma io credo che anche se&nbsp; non fosse venuta la pandemia a darci il tempo di fare le cose lasciate indietro, Pellegrino avrebbe cominciato a fare il falegname ugualmente. 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Diciamo che \u00e8 stato il lock down ma io credo che anche se&nbsp; non fosse venuta la pandemia a darci il tempo di fare le cose lasciate indietro, Pellegrino avrebbe cominciato a fare il falegname ugualmente. 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