{"id":43385,"date":"2022-03-14T08:02:05","date_gmt":"2022-03-14T07:02:05","guid":{"rendered":"https:\/\/relaisgourmet.com\/funghi-ripieni\/"},"modified":"2025-04-12T22:37:29","modified_gmt":"2025-04-12T20:37:29","slug":"funghi-ripieni","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/it\/funghi-ripieni\/","title":{"rendered":"Funghi ripieni"},"content":{"rendered":"\n<p id=\"block-13f1c36d-fd2d-4e6f-bef3-f7435a5a717b\"><strong>Durata<\/strong>: 30 min.<\/p>\n\n<p id=\"block-74895846-964b-4516-8d50-76f386dd4c9a\">Per 4 persone<\/p>\n\n<p id=\"block-91c5e627-26fc-424a-b1d9-4f7027923d41\"><strong>Difficolt\u00e0<\/strong>: 1\/5<\/p>\n\n<p><strong>Ingredienti:<\/strong><\/p>\n\n<p><ul>&#13;\n \t<li>\u00a08 prataioli a testa larga&#13;\n150g di prataioli<\/li>&#13;\n \t<li>\u00a030g di burro<\/li>&#13;\n \t<li>\u00a0100g di orecchioni<\/li>&#13;\n \t<li>\u00a02 scalogni<\/li>&#13;\n \t<li>\u00a02 cucchiai di prezzemolo tritato finemente, 1\u20442 cucchiaino da caff\u00e9 di timo, 1\u20442 cucchiaino da caff\u00e9 di dragoncello, 1\u20442 di quattro spezie<\/li>&#13;\n \t<li>\u00a02 fette di foie gras<\/li>&#13;\n \t<li>\u00a02 cucchiai di pangrattato<\/li>&#13;\n \t<li>\u00a0Sale\/pepe<\/li>&#13;\n<\/ul><\/p>\n\n<p id=\"block-d00dcdfd-2614-4a49-95dd-b6b05dd0b7e8\"><strong>Preparazione<\/strong><\/p>\n\n<p id=\"block-807a059e-9e28-4e6f-90c1-45df469f2eb0\">Tritare gli scalogni e il prezzemolo.<\/p>\n\n<p id=\"block-807a059e-9e28-4e6f-90c1-45df469f2eb0\">Rimuovere i gambi dai funghi grandi.<\/p>\n\n<p id=\"block-df9dda53-c727-4b82-9630-64d61d76659d\">Rimuovere i gambi dai funghi grandi. Friggere gli scalogni.<\/p>\n\n<p id=\"block-b59c471a-e587-468e-95b7-762babe5629e\">Poi aggiungere i funghi &#13;\ntritati e cuocere a fuoco moderato. <\/p>\n\n<p id=\"block-50ccae6d-cdf5-4d79-9479-cb3748b14083\">Poi aggiungere i funghi  tritati e cuocere a fuoco moderato. <\/p>\n\n<p id=\"block-e69422fe-a05d-4e73-9328-ef613a927649\">In ogni testa di fungo: spalmare il ripieno. Dividere ogni fetta di foie gras in 4.<\/p>\n\n<p id=\"block-53c488d3-3272-4051-ba32-ea408a563188\">Disponerle in ogni testa. Coprire con il resto del ripieno e cospargere di pangrattato.<\/p>\n\n<p id=\"block-9c56d911-bca5-4da4-bf83-d4ad0fc9cd5c\">Mettere in un piatto leggermente imburrato o oliato. Cuocere in forno preriscaldato a 180\u00b0C per 10 minuti<\/p>\n\n<p id=\"block-3c8487b4-1ba8-46a9-811a-9b05833026da\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Durata: 30 min. Per 4 persone Difficolt\u00e0: 1\/5 Ingredienti: &#13; \u00a08 prataioli a testa larga&#13; 150g di prataioli &#13; \u00a030g di burro &#13; \u00a0100g di orecchioni &#13; \u00a02 scalogni &#13; \u00a02 cucchiai di prezzemolo tritato finemente, 1\u20442 cucchiaino da caff\u00e9 di timo, 1\u20442 cucchiaino da caff\u00e9 di dragoncello, 1\u20442 di quattro spezie &#13; \u00a02 fette [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":37414,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1885],"tags":[],"class_list":["post-43385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.0 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Ricetta: Funghi ripieni con foie gras<\/title>\n<meta name=\"description\" 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