{"id":76540,"date":"2025-05-20T08:30:00","date_gmt":"2025-05-20T06:30:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/mosaico-di-salmone-polvere-di-porro-e-soia\/"},"modified":"2026-10-28T11:27:28","modified_gmt":"2026-10-28T10:27:28","slug":"mosaico-di-salmone-polvere-di-porro-e-soia","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/it\/recetas\/mosaico-di-salmone-polvere-di-porro-e-soia\/","title":{"rendered":"Mosaico di salmone, polvere di porro e soia"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Da <strong>Sosa Ingredients,<\/strong> crediamo che la tecnica sia una forma di espressione, e questa nuova ricetta, firmata dallo Chef Javier S\u00e1nchez, lo dimostra con grande efficacia. \u00c8 la terza creazione di una serie di sei che sviluppiamo in collaborazione nel corso dell\u2019anno, pensate appositamente per il canale HORECA e i professionisti della ristorazione. <\/p>\n\n<p class=\"wp-block-paragraph\">In questa proposta, estetica e precisione tecnica si incontrano grazie all\u2019uso della tecnica del mosaico. Questo metodo consiste nel <strong><em>disporre piccoli elementi solidi (come verdure, carne o frutta) per formare una struttura visivamente armoniosa, quasi pittorica.<\/em><\/strong> (come verdure, carne o frutta) per formare una struttura visivamente armoniosa, quasi pittorica. \u00c8 una tecnica che richiede precisione nel taglio, equilibrio cromatico e una conoscenza approfondita degli ingredienti, sia in termini di sapore sia di texture. <\/p>\n\n<h2 class=\"wp-block-heading\">Legante a freddo<\/h2>\n\n<p class=\"wp-block-paragraph\">Per ottenere una struttura solida, senza sacrificare la freschezza e la definizione degli ingredienti, abbiamo utilizzato <strong><a href=\"https:\/\/www.sosa.cat\/it\/producto\/gelbinder\/\" target=\"_blank\" rel=\"noreferrer noopener\">un legante gelificato, <\/a><\/strong>un testurizzante che agisce come legante a freddo. Questo ingrediente <strong><em>permette ai componenti del mosaico di legarsi tra loro senza sbriciolarsi,<\/em><\/strong> e mantiene la forma anche durante la cottura e la manipolazione. <\/p>\n\n<p class=\"wp-block-paragraph\">Il mosaico \u00e8 accompagnato da un <strong>gel agli agrumi<\/strong> realizzato con <strong><a href=\"https:\/\/www.sosa.cat\/fr\/descargable\/livret-de-recettes-du-gel-gracila\/gracila-gel-2\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gracila Gel,<\/a><\/strong> che apporta una nota fresca e brillante, bilanciando la composizione con acidit\u00e0 e una texture morbida, senza perdere definizione nel piatto.<\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"featured_media":76541,"menu_order":442,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[1329],"receta-categorias":[282],"especialidad":[288],"tecnica-y-aplicacion":[1289],"receta-dificultad":[1314],"receta-propiedades":[],"class_list":["post-76540","receta","type-receta","status-publish","has-post-thumbnail","hentry","autor-receta-javier-sanchez-5","receta-categorias-testurizzanti","especialidad-salato","tecnica-y-aplicacion-creme-2","receta-dificultad-media-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - 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