{"id":1347,"date":"2012-11-12T11:08:18","date_gmt":"2012-11-12T09:08:18","guid":{"rendered":"http:\/\/bsrumybg.myraidbox.de\/wordpress\/ciprianis-fegato-alla-veneziana-2\/"},"modified":"2022-07-01T12:04:04","modified_gmt":"2022-07-01T10:04:04","slug":"ciprianis-fegato-alla-veneziana","status":"publish","type":"post","link":"https:\/\/ibiza-style.com\/es\/ciprianis-fegato-alla-veneziana\/","title":{"rendered":"Cipriani’s Fegato Alla Veneziana"},"content":{"rendered":"

Este plato no tiene nada que ver con la comida r\u00e1pida, pero se prepara en un minuto.<\/p>\n

Todo el que entra en el Downtown Ibiza de Guiseppe Cipriani se dirige primero a la biblioteca, con su magn\u00edfica colecci\u00f3n de libros de estilo. Entre ellos se encuentra el libro ya legendario del padre de Giuseppe, Arrigo Cipriani, titulado \u00abIL MIO HARRY\u2019S BAR \u2013 Le ricette e la leggenda\u00bb. Se trata de un extraordinario compendio de recetas de platos cl\u00e1sicos del Harry\u2019s Bar, como el carpaccio o el fegato alla veneziana. El jefe de cocina, Tito Piazza, tuvo la amabilidad de explicar a los lectores de la revista Ibiza Style la receta de este maravilloso plato.<\/p>\n

INGREDIENTES (para 6 personas)<\/p>\n

– 900 gr. H\u00edgado de ternera de la mejor calidad, cortado en tiras muy finas
\n– 100 ml Aceite de oliva (virgen extra de la mejor calidad)
\n– 45 gr. Mantequilla dulce
\n– Demi-glace
\n– Caldo de pollo
\n– Perejil reci\u00e9n cortado
\n– Polenta horneada previamente preparada
\n– Sal y pimienta para aderezar.<\/p>\n

PREPARACI\u00d3N<\/p>\n

Dejar que caliente bien la sart\u00e9n de acero a fuego vivo; a continuaci\u00f3n, echar el aceite de oliva y calentar hasta que empiece a humear. Retirar brevemente la sart\u00e9n del fuego y a\u00f1adir las tiras de h\u00edgado de ternera. Darles de inmediato la vuelta varias veces y volver a poner la sart\u00e9n al fuego vivo. Volver a a\u00f1adir un poco de aceite de oliva y esparcir una pizca de sal sobre el h\u00edgado. Todo ello se debe hacer muy r\u00e1pido. A continuaci\u00f3n, a\u00f1adir la cebolla caramelizada. Mezclar bien con el h\u00edgado y dar un par de vueltas. El proceso de asado deber\u00eda durar solo 45 segundos. Colocar el h\u00edgado y la cebolla en un plato previamente calentado. Volver a poner la sart\u00e9n al fuego y a\u00f1adir un poco de mantequilla, dejar derretir y agregar un poco de demi-glace y un poco de caldo de pollo. Disolver con ello el resto del asado que haya quedado en la sart\u00e9n. En cuando se haya glaseado esta salsa pasados unos segundos, verterla sobre el h\u00edgado ya aderezado. Colocar las rebanadas de polenta horneada, esparcir por encima el perejil reci\u00e9n cortado y rociar con otro poco de aceite de oliva. Buon appetito!<\/p>\n<\/div><\/div><\/div>

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<\/p>\n<\/div><\/div><\/div>

\n

\n

Cipriani<\/p>\n

Passeig Joan Carles I, 1<\/p>\n

07800 Ibiza<\/p>\n

+34 971 599050<\/a><\/p>\n \n \n

www.cipriani.com<\/a><\/p>\n \n <\/div>\n <\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":28651,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[64],"tags":[],"class_list":["post-1347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comer-y-beber"],"acf":[],"yoast_head":"\nCipriani's Fegato Alla Veneziana - Ibiza Style<\/title>\n<meta name=\"description\" content=\"Ibiza Style: \u2600\ufe0f Tu instant\u00e1nea del estilo de vida, la cultura y los eventos de Ibiza \u2764\ufe0f\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ibiza-style.com\/es\/ciprianis-fegato-alla-veneziana\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cipriani's Fegato Alla Veneziana - 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