{"id":538,"date":"2019-05-12T15:39:12","date_gmt":"2019-05-12T13:39:12","guid":{"rendered":"http:\/\/www.iltorcolo.it\/2018\/?p=538"},"modified":"2020-02-14T09:44:58","modified_gmt":"2020-02-14T08:44:58","slug":"talli-olio-e-peperoncino","status":"publish","type":"post","link":"https:\/\/www.iltorcolo.it\/2018\/2019\/05\/12\/talli-olio-e-peperoncino\/","title":{"rendered":"Talli, olio e peperoncino"},"content":{"rendered":"<style type=\"text\/css\">@media only screen and (min-width: 1000px) and (max-width: 5000px){body.kc-css-system .kc-css-216020{width: 50%;}body.kc-css-system .kc-css-265972{width: 50%;}}<\/style>\n<section class=\"kc-elm kc-css-1314095 kc_row\">\n<div class=\"kc-row-container  kc-container\">\n<div class=\"kc-wrap-columns\">\n<div class=\"kc-elm kc-css-626425 kc_col-sm-12 kc_column kc_col-sm-12\">\n<div class=\"kc-col-container\">\n<div class=\"kc-elm kc-css-2822896 kc_shortcode kc_single_image\">\n<p>        <img decoding=\"async\" src=\"http:\/\/www.iltorcolo.it\/2018\/wp-content\/uploads\/2020\/01\/DSCF8164-scaled.jpg\" class=\"\" alt=\"\" \/>    <\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"kc-elm kc-css-3439452 kc_row\">\n<div class=\"kc-row-container  kc-container\">\n<div class=\"kc-wrap-columns\">\n<div class=\"kc-elm kc-css-216020 kc_col-sm-6 kc_column kc_col-sm-6\">\n<div class=\"kc-col-container\">\n<div class=\"kc-elm kc-css-2818157 kc_text_block\">\n<p>Ingredienti per 4 persone<\/p>\n<p>320 g. di Torcetti semi-integrali (o di altra pasta corta)<br \/>300 g. di talli d&#8217;aglio<br \/>1 peperoncino piccante<br \/>olio extravergine di oliva<br \/>sale<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"kc-elm kc-css-265972 kc_col-sm-6 kc_column kc_col-sm-6\">\n<div class=\"kc-col-container\">\n<div class=\"kc-elm kc-css-1028478 kc_text_block\">\n<p><em>I talli d&#8217;aglio sono un&#8217;altra delle prelibatezze che ci regala la primavera. Sono i germogli floreali dell&#8217;aglio e vengono eliminati dalla pianta per permetterle un migliore sviluppo. Il loro uso in cucina \u00e8 diffuso nel nord Italia, in particolare nel Triveneto, ma non solo. A casa mia vengono chiamati &#8220;bigoli d&#8217;orto&#8221;. Mantengono caratteristiche simili all&#8217;aglio, il sapore \u00e8 meno forte e pungente, sono ottimi per abbassare la pressione sanguigna e diminuire il colesterolo oltre che rappresentare un ottimo antibatterico naturale.<\/em><\/p>\n<p><em>Possono essere mangiati crudi in insalata (per ritrovare un gusto pi\u00f9 deciso), bolliti (ottimo l&#8217;accompagnamento con le uova) oppure saltati in padella e utilizzati per arricchire paste e frittate.<\/em><\/p>\n<p><em>La ricetta che proponiamo insegue uno dei grandi classici italiani, l&#8217;aglio olio e peperoncino.<\/em><\/p>\n<p>Preparazione<\/p>\n<p>Lava i talli e tagliali a pezzetti di circa 4-5 centimetri utilizzando tutto il gambo fino al punto in cui avviene un cambio di consistenza, spesso indicato da una colorazione rossiccia.<\/p>\n<p>Porta a bollore una pentola d&#8217;acqua, metti il sale e fai cuocere i talli per circa 7 minuti. Nel frattempo fai scaldare in un&#8217;ampia padella dell&#8217;olio con il peperoncino ridotto a minuscoli pezzetti. Quando i talli sono pronti portarli nella padella utilizzando una schiumarola tenendo l&#8217;acqua di cottura. Fai insaporire i talli a fuoco moderato.<\/p>\n<p>Una volta che avrai recuperato tutti i pezzi di tallo fai cuocere, nella stessa acqua, la pasta. Quando sar\u00e0 cotta scolala e mettila in padella e falla saltare energicamente con l&#8217;olio e i talli.<\/p>\n<p>Impiatta e&#8230; buon appetito!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"kc-elm kc-css-1805689 kc_row\">\n<div class=\"kc-row-container  kc-container\">\n<div class=\"kc-wrap-columns\">\n<div class=\"kc-elm kc-css-1570866 kc_col-sm-12 kc_column kc_col-sm-12\">\n<div class=\"kc-col-container\">\n<div class=\"kc-elm kc-css-2101449 kc_shortcode kc_single_image\">\n<p>        <img decoding=\"async\" src=\"http:\/\/www.iltorcolo.it\/2018\/wp-content\/uploads\/2019\/05\/Talli-olio-e-peperoncino-1.jpg\" class=\"\" alt=\"\" \/>    <\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 4 persone 320 g. di Torcetti semi-integrali (o di altra pasta corta)300 g. di talli d&#8217;aglio1 peperoncino piccanteolio extravergine di olivasale I talli d&#8217;aglio sono un&#8217;altra delle prelibatezze che ci regala la primavera.<a class=\"read-more\" href=\"https:\/\/www.iltorcolo.it\/2018\/2019\/05\/12\/talli-olio-e-peperoncino\/\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":666,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,14,10,9],"tags":[],"class_list":["post-538","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primi","category-torcolonew","category-vegano","category-vegetariano"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - 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