{"id":102366,"date":"2024-11-29T11:19:21","date_gmt":"2024-11-29T10:19:21","guid":{"rendered":"https:\/\/bassin-arcachon.com\/?p=102366"},"modified":"2024-11-29T11:39:25","modified_gmt":"2024-11-29T10:39:25","slug":"ricette-di-festa-con-i-sapori-del-bacino-di-arcachon","status":"publish","type":"post","link":"https:\/\/bassin-arcachon.com\/it\/des-recettes-de-fete-aux-saveurs-du-bassin-darcachon\/","title":{"rendered":"Ricette festive con sapori di Bassin ad Arcachon"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Una bella tavola apparecchiata attorno alle ricette dello chef con i sapori di Bassin ad Arcachon: la combinazione ideale per feste di successo! <\/h2>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-51a4c0ea alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\"><\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-a4ad1957 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h3 class=\"wp-block-heading\">Nel menu: ravioli alle erbe di prato salato, guarniti con ripieno di granchio\/caviale, accompagnati da barbabietola rossa arrostita e crostacei bolliti.<\/h3>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"La ricetta dello chef - St\u00e9phane CARRADE\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/kTJ1kEu12mQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-50d7dfab alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<p>Una ricetta festosa che mette in primo piano le essenze del nostro territorio, fra <strong>piante marittime, caviale, molluschi e crostacei. <\/strong>Segui lo chef St\u00e9phane<strong> preparando questo piatto<\/strong> attraverso il video!<\/p>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"566\" src=\"https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade-1024x566.jpg\" alt=\"- - Bassin d&#039;Arcachon\" class=\"wp-image-110143\" title=\"- - Bassin d&#039;Arcachon\" srcset=\"https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade-1024x566.jpg 1024w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade-600x332.jpg 600w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade-768x425.jpg 768w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade-1536x849.jpg 1536w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade-18x10.jpg 18w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/plat-stephane-carrade.jpg 1695w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-8a2f6dc6 default uagb-is-root-container\"><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-bdce1a45 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<p><strong>Lo sapevate:<\/strong> \u00c8 poco conosciuto, ma gli storioni dell&#039;Bassin di Arcachon producono uno dei caviali pi\u00f9 buoni al mondo. HA&nbsp;<a href=\"https:\/\/www.caviar-perlita.com\/presentation\/visiter-lesturgeonniere\/\" target=\"_blank\" rel=\"noopener\"><strong>Storione con Teich<\/strong>&nbsp;<\/a>o a&nbsp;<strong><a href=\"https:\/\/www.caviardefrance.com\/\" target=\"_blank\" rel=\"noopener\">Moulin de la Cassadotte a Biganos<\/a><\/strong>, allevatori esigenti vi svelano i loro metodi di stagionatura (visite su appuntamento, da prenotare presso l&#039;Ufficio del Turismo di <a href=\"https:\/\/leteich-ecotourisme.fr\/incontournables\/teich\/esturgeonniere-teich\/\" target=\"_blank\" rel=\"noopener\"><strong>Teich<\/strong><\/a> O <a href=\"https:\/\/tourisme-coeurdubassin.com\/visites-et-activites\/visites-guidees\/catalogue-visites-guidees-arcachon\/ASCAQU033V50JPO0_visite-du-moulin-de-la-cassadotte-et-degustation-de-caviar\/\" target=\"_blank\" rel=\"noopener\"><strong>Cuore di Bassin<\/strong><\/a>).<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-3c1653f6 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<p>Una grande promozione la nostra <strong>patrimonio culinario e il know-how dei nostri chef<\/strong>, che potresti aver visto nello show <strong>C a te su France 5!<\/strong><\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-3832f7c6 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h3 class=\"wp-block-heading\"><strong>Trovate anche i nostri altri due chef stellati, Marc-Antoine LEPAGE (<\/strong><a href=\"https:\/\/www.restaurant-nacre.com\/\" target=\"_blank\" rel=\"noopener\">Casa della Madreperla*<\/a><strong> \u2013 Ar\u00e8s) e Thierry RENOU (<\/strong><a href=\"https:\/\/www.lepatio-thierryrenou.com\/\" target=\"_blank\" rel=\"noopener\">Il Patio*<\/a><strong> \u2013 Arcachon), sotto i riflettori a C \u00e0 Vous:<\/strong><\/h3>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-a4cf3a7b alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h4 class=\"wp-block-heading\">Ostriche di Bassin di Arcachon, di Marc-Antoine LEPAGE:<\/h4>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-181997b8 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"La ricetta dello chef - Marc Antoine LEPAGE\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/mhRQAt2_XYQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-1b7a6155 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h4 class=\"wp-block-heading\">Orata del Bassin di Arcachon, di Thierry RENOU:<\/h4>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-c4e755c1 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"La ricetta dello chef - Thierry RENOU\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/cjnPw9NvMqc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-63783ca0 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h3 class=\"wp-block-heading\">Un&#039;altra opzione: la tradizionale zuppa bianca, tirata <a href=\"https:\/\/www.facebook.com\/profile.php?id=61552256804679\" target=\"_blank\" rel=\"noopener\">dal libro di Laurent Bardou<\/a>, bambino e amante dell&#039;Bassin!<\/h3>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-72f3ec2f alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"532\" src=\"https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/cuisine_bassin_arcachon.jpg\" alt=\"- - Bassin d&#039;Arcachon\" class=\"wp-image-111421\" title=\"- - Bassin d&#039;Arcachon\" srcset=\"https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/cuisine_bassin_arcachon.jpg 800w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/cuisine_bassin_arcachon-600x399.jpg 600w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/cuisine_bassin_arcachon-768x511.jpg 768w, https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/cuisine_bassin_arcachon-18x12.jpg 18w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">\u00a9 Gita in barca ad Arcachon<\/figcaption><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-0dce0b28 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h3 class=\"wp-block-heading\">Per gli utensili:<\/h3>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-c36cc245 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<p>Per fare questo, avrai prima bisogno <strong>una zuppiera, un pestello\/mortaio e una pentola!  <\/strong><\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-3ab864bb alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h3 class=\"wp-block-heading\">Lato ingredienti: <\/h3>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-ed61bf12 alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<div class=\"wp-block-uagb-container uagb-block-7f9b2cd6\">\n<p><strong>Un&#039;Aioli:<\/strong><br>\u2013 Olio d&#039;oliva <br>- Aglio<br>\u2013 3 patate<br>\u2013 1 tuorlo d&#039;uovo<br>\u2013 1 cucchiaino di aceto di sidro bianco<br>\u2013 Sale, pepe<br><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-bc31c743\">\n<p><strong>Pescare: <\/strong><br>\u2013 Nasello<br>\u2013 Gallinella<br>\u2013 Mulo <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-803bcea5\">\n<p><strong>Come accompagnamento: <\/strong><br>\u2013 Patate a polpa soda <br>\u2013 Cipolle<br>- Aglio <br>\u2013 Pane raffermo<br>\u2013 1 tuorlo d&#039;uovo<br>\u2013 Olio di arachidi <br>- Sale <br>\u2013 Foglia di alloro\/timo<br>- Pepe<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-b28f729a alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<h3 class=\"wp-block-heading\">Passiamo alla ricetta:  <\/h3>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-9d2e75da alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<p><strong>Passaggio 1: preparare l&#039;aioli <br><\/strong>\u2013 Cuocete e sbucciate le patate, schiacciatele bene con una frusta in una terrina. <br>\u2013 Pestate l&#039;aglio con il pestello nel mortaio.<br>\u2013 Mescolare l&#039;aglio con la patata, quindi frullare insieme.<br>\u2013 Aggiungete il tuorlo d\u2019uovo, il pepe, il sale, quindi aggiungete l\u2019olio d\u2019oliva.<br>\u2013 Aggiungere il cucchiaino di aceto di sidro bianco.<\/p>\n\n\n\n<p><strong>Passaggio 2: preparare il pesce<\/strong><br>\u2013 Squamare e sventrare il pesce.<br>\u2013 Preparare la pentola con una quantit\u00e0 d\u2019acqua sufficiente.<br>\u2013 Contate un bel nasello da 2 kg, una bella gallinella o due da 400 g, una triglia da 800 g per 4 persone.<br>\u2013 Aggiungere nella pentola la gallinella, le triglie, la testa del nasello e la coda tagliata a spicchi.<br>\u2013 Fate bollire per 30 minuti con l\u2019alloro, il peperoncino, sale, pepe, timo.<br>\u2013 Togliere i pezzi di pesce e ridurre l\u2019acqua di cottura aumentando la fiamma.<br>\u2013 Mettete le teste dei pesci nel passaverdure, sopra la pentola. <br>\u2013 Pressate bene le teste, e fate cuocere le patate (2\/persona) per 15 minuti in una pentola con acqua salata.<br>\u2013 Mettete nella zuppiera le fette di pane raffermo, quindi versatevi sopra la zuppa. Mescolare con l&#039;aioli a piacere.<\/p>\n\n\n\n<p><strong>Passaggio 3: il piatto <\/strong><br>\u2013 Una volta terminata la zuppa, adagiate delicatamente i pezzi di pesce in un piatto accompagnati dalle patate e dall\u2019aioli.<\/p>\n\n\n\n<p><strong>Tutto \u00e8 pronto, non ti resta che divertirti! <\/strong><\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-uagb-container uagb-block-75a73a7b alignfull uagb-is-root-container\"><div class=\"uagb-container-inner-blocks-wrap\">\n<p>Per altre idee per ricette di fine anno non esitate a consultare gli altri nostri articoli: <br>\u2013 <strong><a href=\"https:\/\/bassin-arcachon.com\/it\/le-ostriche-si-invitano-allaperitivo-al-b-comme-bistrot\/\">https:\/\/bassin-arcachon.com\/les-huitres-sinvitent-a-lapero-chez-b-comme-bistrot\/<\/a><\/strong><br>\u2013 <a href=\"https:\/\/bassin-arcachon.com\/it\/natale-ostriche-port-dattache-versione-la-ricetta\/\"><strong>https:\/\/bassin-arcachon.com\/les-huitres-de-noel-version-port-dattache-la-recette\/<\/strong><\/a><br>\u2013 <strong><a href=\"https:\/\/bassin-arcachon.com\/it\/un-pasto-festivo-nello-stile-del-bacino-di-arcachon\/\">https:\/\/bassin-arcachon.com\/un-repas-de-fete-facon-bassin-darcachon\/<\/a><\/strong><\/p>\n<\/div><\/div>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Une belle table dress\u00e9e autour de recettes de chef aux saveurs du Bassin d&rsquo;Arcachon: la combinaison id\u00e9ale pour des f\u00eates r\u00e9ussies ! Au menu : raviole aux herbes des pr\u00e9s [&hellip;]<\/p>\n","protected":false},"author":25,"featured_media":111430,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","footnotes":""},"categories":[2132],"tags":[],"class_list":["post-102366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled.jpg",2560,1707,false],"thumbnail":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-150x150.jpg",150,150,true],"medium":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-600x400.jpg",600,400,true],"medium_large":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-768x512.jpg",768,512,true],"large":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-1024x683.jpg",1024,683,true],"1536x1536":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-1536x1024.jpg",1536,1024,true],"2048x2048":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-2048x1366.jpg",2048,1366,true],"trp-custom-language-flag":["https:\/\/bassin-arcachon.com\/wp-content\/uploads\/2024\/11\/Table_fetes10-scaled-18x12.jpg",18,12,true]},"uagb_author_info":{"display_name":"Marie Clauzel","author_link":"https:\/\/bassin-arcachon.com\/it\/author\/mariesiba\/"},"uagb_comment_info":0,"uagb_excerpt":"Une belle table dress\u00e9e autour de recettes de chef aux saveurs du Bassin d&rsquo;Arcachon: la combinaison id\u00e9ale pour des f\u00eates r\u00e9ussies ! Au menu : raviole aux herbes des pr\u00e9s [&hellip;]","_links":{"self":[{"href":"https:\/\/bassin-arcachon.com\/it\/wp-json\/wp\/v2\/posts\/102366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bassin-arcachon.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bassin-arcachon.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bassin-arcachon.com\/it\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/bassin-arcachon.com\/it\/wp-json\/wp\/v2\/comments?post=102366"}],"version-history":[{"count":32,"href":"https:\/\/bassin-arcachon.com\/it\/wp-json\/wp\/v2\/posts\/102366\/revisions"}],"predecessor-version":[{"id":111436,"href":"https:\/\/bassin-arcachon.com\/it\/wp-json\/wp\/v2\/posts\/102366\/revisions\/111436"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bassin-arcachon.com\/it\/wp-json\/wp\/v2\/media\/111430"}],"wp:attachment":[{"href":"https:\/\/bassin-arcachon.com\/it\/wp-json\/wp\/v2\/media?parent=102366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bassin-arcachon.com\/it\/wp-json\/wp\/v2\/categories?post=102366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bassin-arcachon.com\/it\/wp-json\/wp\/v2\/tags?post=102366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}