{"id":55954,"date":"2025-04-23T12:17:06","date_gmt":"2025-04-23T10:17:06","guid":{"rendered":"https:\/\/relaisgourmet.com\/taloa-con-foie-gras-e-composta-di-amarene\/"},"modified":"2025-04-23T12:24:14","modified_gmt":"2025-04-23T10:24:14","slug":"taloa-con-foie-gras-e-composta-di-amarene","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/it\/taloa-con-foie-gras-e-composta-di-amarene\/","title":{"rendered":"Taloa con foie gras e composta di amarene"},"content":{"rendered":"\n<p><strong>Lo spirito basco in una boccata di sole, taloa<\/strong><\/p>\n\n<p>Immagina una torta calda, soffice e dorata, ricoperta di foie gras cremoso e di una composta di amarene leggermente aspra&#8230; Questa rivisitazione gourmet della taloa \u00e8 un&#8217;ode ai Paesi Baschi, perfetta per un pranzo estivo in terrazza o per una cena chic e informale. Un solo morso e avrai la dolcezza del sud-ovest alla tua tavola.<\/p>\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"982\" height=\"710\" src=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929.png\" alt=\"\" class=\"wp-image-55933\" srcset=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929.png 982w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929-300x217.png 300w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929-768x555.png 768w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-113929-600x434.png 600w\" sizes=\"auto, (max-width: 982px) 100vw, 982px\" \/><\/figure>\n\n<h2 class=\"wp-block-heading\" id=\"h-ingredients\">Ingredienti<\/h2>\n\n<h4 class=\"wp-block-heading\">Per il <em>taloak<\/em> (4 pagnotte) :<\/h4>\n\n<ul class=\"wp-block-list\">\n<li>250 g di farina di mais (non di polenta!)<\/li>\n\n\n\n<li>100 g di farina di frumento<\/li>\n\n\n\n<li>1 pizzico di sale<\/li>\n\n\n\n<li>Circa 200 ml di acqua calda<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\">Trim :<\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>Da 120 a 160 g di foie gras  <\/strong><\/li>\n\n\n\n<li>150 g di ciliegie nere (fresche, congelate o in barattolo)<\/li>\n\n\n\n<li>1 c. cucchiaio di aceto balsamico<\/li>\n\n\n\n<li>1 c. cucchiaio di miele<\/li>\n\n\n\n<li>Una noce di burro<\/li>\n\n\n\n<li>Fiore di sale, pepe macinato fresco<\/li>\n<\/ul>\n\n<figure class=\"wp-block-image size-full is-resized\"><a href=\"https:\/\/relaisgourmet.com\/produit\/foie-gras-nature\/\"><img loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"673\" src=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347.png\" alt=\"\" class=\"wp-image-55912\" style=\"width:102px;height:auto\" srcset=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347.png 682w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347-300x296.png 300w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347-600x592.png 600w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/Capture-decran-2025-04-23-114347-100x100.png 100w\" sizes=\"auto, (max-width: 682px) 100vw, 682px\" \/><\/a><\/figure>\n\n<p><strong>Per un gusto eccezionale, scegli il foie gras artigianale di<a href=\"https:\/\/relaisgourmet.com\/it\/prodotto\/foie-gras-danatra-intero-al-naturale\/\"> <em>Relais Gourmet<\/em><\/a><\/strong><\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<h2 class=\"wp-block-heading\" id=\"h-preparation\">Preparazione<\/h2>\n\n<h4 class=\"wp-block-heading\"><strong>1. Composta di amarene:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Sciogli una noce di burro in una casseruola.<\/li>\n\n\n\n<li>Aggiungi le ciliegie, il miele e l&#8217;aceto balsamico.<\/li>\n\n\n\n<li>Fai sobbollire a fuoco lento per 15-20 minuti fino a quando la consistenza si riduce e diventa leggermente sciropposa.<\/li>\n\n\n\n<li>Pepa, poi metti da parte.<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>2. Prepara il taloak:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Mescola le farine e il sale in una ciotola.<\/li>\n\n\n\n<li>Versa l&#8217;acqua calda un po&#8217; alla volta fino a ottenere una pasta morbida.<\/li>\n\n\n\n<li>Lascia riposare per 10 minuti, poi dividi in 4 palline.<\/li>\n\n\n\n<li>Arrotola ogni pallina in una polpettina sottile e cuoci a secco, 2-3 minuti per lato, in una padella calda.<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>3. Foie gras :<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>A met\u00e0 cottura<\/strong>: taglialo a fette.<\/li>\n\n\n\n<li><strong>Crudo<\/strong>: friggi a secco per 30 secondi su ogni lato, poi metti su carta assorbente.<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>4. Montaggio:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>Distribuisci una generosa cucchiaiata di composta su ogni torta calda.<\/li>\n\n\n\n<li>Posiziona una fetta di foie gras sulla parte superiore.<\/li>\n\n\n\n<li>Termina con un pizzico di fleur de sel e un giro di pepe.<\/li>\n<\/ul>\n\n<p><\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-twist-creatif\"><strong>Torsione creativa:<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Aggiungi qualche germoglio di rucola o un tocco di pur\u00e8 di peperoncino basco dolce.<\/li>\n\n\n\n<li>Per un aperitivo chic, arrotolale come se fossero dei mini involucri e mangiale con la punta delle dita.<\/li>\n<\/ul>\n\n<p><\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-tu-as-aime-cette-alliance-sucree-salee\">Ti \u00e8 piaciuta questa combinazione agrodolce?<\/h2>\n\n<p><strong>Scopri ancora <a href=\"https:\/\/relaisgourmet.com\/it\/ricette-di-foie-gras\/\">pi\u00f9 ricette solari, gourmet e audaci<\/a> nella nostra collezione completa!<\/strong> <\/p>\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lo spirito basco in una boccata di sole, taloa Immagina una torta calda, soffice e dorata, ricoperta di foie gras cremoso e di una composta di amarene leggermente aspra&#8230; Questa rivisitazione gourmet della taloa \u00e8 un&#8217;ode ai Paesi Baschi, perfetta per un pranzo estivo in terrazza o per una cena chic e informale. Un solo [&hellip;]<\/p>\n","protected":false},"author":2377,"featured_media":55936,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1913,2563],"tags":[],"class_list":["post-55954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-it","category-ricette-it"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.0 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Taloa con foie gras e composta di amarene<\/title>\n<meta name=\"description\" content=\"Taloa con foie gras e composta di amarene - Relais Gourmet\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/relaisgourmet.com\/it\/taloa-con-foie-gras-e-composta-di-amarene\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Taloa con foie gras e composta di amarene\" \/>\n<meta property=\"og:description\" content=\"Taloa con foie gras e composta di amarene - 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