{"id":5558,"date":"2021-08-15T17:55:03","date_gmt":"2021-08-15T15:55:03","guid":{"rendered":"https:\/\/gc.dotflorence.com\/birds-day-2\/"},"modified":"2025-10-03T11:47:54","modified_gmt":"2025-10-03T09:47:54","slug":"birds-day-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/birds-day-2\/","title":{"rendered":"IL GIORNO DEI VOLATILI"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lezione 19 del corso mensile.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Susan \u00e8 pronta per ricette pi\u00f9 avanzate. Oggi cucineremo fagiano, anatra e piccione.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tutti questi piatti hanno dei dettagli difficili da realizzare: il fagiano \u00e8 un uccello cacciato: fibroso dal sapore di selvaggina. Deve essere trattato adeguatamente. L&#8217;anatra ha uno strato di grasso sotto la pelle e deve essere usato per il sugo. Il piccione viene disossato, farcito, cotto nel miele e nel vino.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 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\/3-768x1024-9.jpg\" alt=\"\" data-id=\"6566\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6566\" class=\"wp-image-6566\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/4-768x1024-9.jpg\" alt=\"\" data-id=\"6567\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/08\/4.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6567\" class=\"wp-image-6567\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Iniziamo con un intervento chirurgico, mentre il petto d&#8217;anatra \u00e8 in forno per sciogliere e liberare il grasso.<\/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\/10-768x1024-7.jpg\" alt=\"\" data-id=\"6568\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6568\" class=\"wp-image-6568\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/13-768x1024-2.jpg\" alt=\"\" data-id=\"6569\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/08\/13.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6569\" class=\"wp-image-6569\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La gabbia toracica viene estratta dall&#8217;uccello attraverso il foro del collo.<\/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\/14-768x1024-2.jpg\" alt=\"\" data-id=\"6570\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6570\" class=\"wp-image-6570\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/17-768x1024-1.jpg\" alt=\"\" data-id=\"6571\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/08\/17.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6571\" class=\"wp-image-6571\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quindi il volatile viene farcito con salsiccia e con i propri organi precedentemente tritati, quindi cucito; viene arrostito nel burro, poi stufato nel vino, miele, aceto. Viene servito con una marmellata di cipolle\u2026 fatta a mano da Susan mentre il piccione cuoce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/08fb69b7-2f7f-482e-bf09-35f3937a35bc.jpg\" alt=\"\" class=\"wp-image-6572\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nel frattempo tiriamo fuori dal forno il petto d&#8217;anatra e raccogliamo il grasso. Prepariamo un caramello di zucchero e con esso creiamo una salsa all&#8217;arancia e grasso d&#8217;anatra da servire con il petto tagliato a ventaglio.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/anatra-1024x859-1.jpg\" alt=\"\" class=\"wp-image-6573\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il fagiano ha bisogno di un po&#8217; di grasso in pi\u00f9, a causa della sua carne dura. Iniziamo con la pancetta e il burro e, dopo aver sezionato l&#8217;uccello e liberato dalla pelle, facciamo rosolare dolcemente i pezzi, mescolando spesso e aggiungendo brodo se necessario.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#8217;ultimo tocco \u00e8 la caramellizzazione ottenuta accendendo un fuoco in padella con l&#8217;aiuto di un forte Brandy.<\/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\/cbbe517e-bc2b-4399-b7de-c5773772172b-768x1024-1.jpg\" alt=\"\" data-id=\"6575\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6575\" class=\"wp-image-6575\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/eebb173b-9672-4221-aebf-2d63775f0592-768x1024-1.jpg\" alt=\"\" data-id=\"6576\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/08\/eebb173b-9672-4221-aebf-2d63775f0592.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6576\" class=\"wp-image-6576\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Poi abbiamo aggiunto l&#8217;uva. Il risultato \u00e8 questo:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/ok-1024x740-1.jpg\" alt=\"\" class=\"wp-image-6577\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Susan ha detto che la lezione 19 \u00e8 stata la migliore giornata di cucina del corso. Ma\u2026 lo ha detto che anche alla fine di ognuna delle precedenti 18\u2026<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La vera tristezza \u00e8 che domani \u00e8 la ventesima lezione, l&#8217;ultimo giorno\u2026 So che ci vedremo ancora e ancora Susan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Marcella Ansaldo \u00a9 2021<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lezione 19 del corso mensile. Susan \u00e8 pronta per ricette pi\u00f9 avanzate. Oggi cucineremo fagiano, anatra e piccione. Tutti questi piatti hanno dei dettagli difficili da realizzare: il fagiano \u00e8 un uccello cacciato: fibroso dal sapore di selvaggina. Deve essere trattato adeguatamente. L&#8217;anatra ha uno strato di grasso sotto la pelle e deve essere usato&#8230;<\/p>\n","protected":false},"author":1,"featured_media":5533,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34],"tags":[],"class_list":["post-5558","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scuola-e-amici-di-gigliocooking"],"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 GIORNO DEI VOLATILI - 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\/birds-day-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"IL GIORNO DEI VOLATILI\" \/>\n<meta property=\"og:description\" content=\"Lezione 19 del corso mensile. Susan \u00e8 pronta per ricette pi\u00f9 avanzate. Oggi cucineremo fagiano, anatra e piccione. Tutti questi piatti hanno dei dettagli difficili da realizzare: il fagiano \u00e8 un uccello cacciato: fibroso dal sapore di selvaggina. Deve essere trattato adeguatamente. 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Susan \u00e8 pronta per ricette pi\u00f9 avanzate. Oggi cucineremo fagiano, anatra e piccione. Tutti questi piatti hanno dei dettagli difficili da realizzare: il fagiano \u00e8 un uccello cacciato: fibroso dal sapore di selvaggina. Deve essere trattato adeguatamente. 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