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{"id":4499,"date":"2019-05-22T16:06:43","date_gmt":"2019-05-22T14:06:43","guid":{"rendered":"https:\/\/www.pecorinotoscanodop.it\/fuoridalgregge\/tuttofood-2019-bilancio-positivo-per-il-pecorino-toscano-dop-copy\/"},"modified":"2019-05-23T17:16:09","modified_gmt":"2019-05-23T15:16:09","slug":"al-pasta-festival-di-houston-premiati-i-ravioli-con-pecorino-toscano-dop","status":"publish","type":"post","link":"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/al-pasta-festival-di-houston-premiati-i-ravioli-con-pecorino-toscano-dop\/","title":{"rendered":"Al Pasta Festival di Houston premiati i ravioli con Pecorino Toscano DOP"},"content":{"rendered":"<section  class='av_textblock_section av-1vr80s-5b016803e271eb6c055a1443d6fc7791 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><p style=\"text-align: center\">[categoriasottocategoria][\/categoriasottocategoria]<\/p>\n<\/div><\/section>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-av_heading-aa0a5ca31137b52f36f71e3d48afb151\">\n#top .av-special-heading.av-av_heading-aa0a5ca31137b52f36f71e3d48afb151{\npadding-bottom:25px;\n}\nbody .av-special-heading.av-av_heading-aa0a5ca31137b52f36f71e3d48afb151 .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-av_heading-aa0a5ca31137b52f36f71e3d48afb151 .av-subheading{\nfont-size:15px;\n}\n<\/style>\n<div  class='av-special-heading av-av_heading-aa0a5ca31137b52f36f71e3d48afb151 av-special-heading-h1 blockquote classic-quote  avia-builder-el-1  el_after_av_textblock  el_before_av_image '><h1 class='av-special-heading-tag'  itemprop=\"headline\"  >Al Pasta Festival di Houston premiati i ravioli con Pecorino Toscano DOP<\/h1><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-fqpjjg-b722d895ba388817492aa61a1e8d100b\">\n.avia-image-container.av-fqpjjg-b722d895ba388817492aa61a1e8d100b img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-fqpjjg-b722d895ba388817492aa61a1e8d100b .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  class='avia-image-container av-fqpjjg-b722d895ba388817492aa61a1e8d100b av-styling- avia-align-center  avia-builder-el-2  el_after_av_heading  el_before_av_hr '   itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" fetchpriority=\"high\" class='wp-image-4502 avia-img-lazy-loading-not-4502 avia_image ' src=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2019\/05\/ravioli.png\" alt='' title='ravioli'  height=\"545\" width=\"599\"  itemprop=\"thumbnailUrl\" srcset=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2019\/05\/ravioli.png 599w, https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2019\/05\/ravioli-300x273.png 300w, https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2019\/05\/ravioli-450x409.png 450w\" sizes=\"(max-width: 599px) 100vw, 599px\" \/><\/div><\/div><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-dksbvw-edcf8aad6690a5250149e4bce4337f73\">\n#top .hr.av-dksbvw-edcf8aad6690a5250149e4bce4337f73{\nmargin-top:0px;\nmargin-bottom:0px;\n}\n.hr.av-dksbvw-edcf8aad6690a5250149e4bce4337f73 .hr-inner{\nwidth:50px;\n}\n<\/style>\n<div  class='hr av-dksbvw-edcf8aad6690a5250149e4bce4337f73 hr-custom  avia-builder-el-3  el_after_av_image  el_before_av_textblock  hr-center hr-icon-no'><span class='hr-inner inner-border-av-border-none'><span class=\"hr-inner-style\"><\/span><\/span><\/div>\n<section  class='av_textblock_section av-cj4vl8-e13bd3e5f784650203c33a2536d1fbd7 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><blockquote>\n<p>Il Pecorino Toscano DOP continua a conquistare i palati americani e si prepara a nuove tappe a stelle e strisce.<\/p>\n<\/blockquote>\n<p>Nelle scorse settimane il Pecorino Toscano DOP \u00e8 stato protagonista negli USA a <strong>\u2018<a href=\"https:\/\/www.iacctexas.com\/houston-pasta-festival-2019\/\">Houston Pasta Festival<\/a>\u2019 <\/strong>che si \u00e8 svolto a Houston, in Texas, sotto l\u2019egida di <a href=\"https:\/\/www.iacctexas.com\/it\/\">Italy-America Chamber of Commerce of Texas<\/a> nell\u2019ambito dell\u2019evento <strong>\u201cThe autenthic italian table\u201d<\/strong> dedicato alle eccellenze italiane.<\/p>\n<p>Nel corso della manifestazione, venti ristoranti da tutto il Texas si sono battuti \u2018all\u2019ultimo colpo di pasta\u2019 presentando ricette a base di Pecorino Toscano DOP e altri prodotti Made in Italy. Tra le ricette premiate dalla giuria, formata da giornalisti, ristoratori ed esperti del mondo food, ci sono i<strong> \u2018Ravioli di ricotta in brodo di Marsala\u2019<\/strong> presentati da <a href=\"https:\/\/minaristorante.com\/\">Mina Ristorante<\/a> di Houston.<\/p>\n<ul>\n<li><strong>Un omaggio alla cucina e alle tradizioni italiane<\/strong><\/li>\n<\/ul>\n<p>La ricetta del Mina Ristorante premiata al Festival della Pasta \u00e8 dedicata all\u2019Italia e alla terra di origine della famiglia Polito &#8211; Fallone e unisce i sapori del Nord e del Sud dello Stivale, ingredienti essenziali del men\u00f9 di questo ristorante italiano fondato dalla famiglia Fallone nel 1980. <strong>Marisa Polito<\/strong>, cuoca di passione, amante della pasta fresca e specialmente di quella farcita, \u00e8 stata l&#8217;artefice di questi ravioli che mettono insieme sapori del Nord e della Sicilia, terra di origine del marito Giuseppe Fallone (Pippo).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-entry_with_sidebar wp-image-4408\" src=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2019\/05\/A-scuola-con-la-DOP_5-e1517410540177-845x321.jpg\" alt=\"\" width=\"845\" height=\"321\" \/><\/p>\n<ul>\n<li><strong>Una ricetta che profuma di storia<\/strong><\/li>\n<\/ul>\n<p>L\u2019origine della ricetta sembra risalire al Maestro Martino. Marisa scelse, poi, di servire i ravioli in un brodo di Marsala e di accompagnarli con la consistenza croccante delle zucchine appena spadellate con qualche foglia di mentuccia. Dopo anni, Monica Fallone, alla guida del Ristorante come seconda generazione, decise di aggiungere alla ricetta il Pecorino Toscano DOP, rendendo omaggio al Maestro Martino e alla cultura gastronomica della Toscana.<\/p>\n<ul>\n<li><strong>Scopri la ricetta dei ravioli di ricotta in brodo di Marsala<\/strong><\/li>\n<\/ul>\n<p><strong>Ingredienti per la pasta<\/strong><br \/>\n8 uova<br \/>\n1 Kg farina \u201c00\u201d<br \/>\nacqua necessaria<\/p>\n<p><strong>Ingredienti per il ripieno<\/strong><br \/>\n1 Kg ricotta fresca<br \/>\n150 gr ricotta caprina<br \/>\n150 gr Parmigiano<br \/>\n1 uovo<br \/>\nsale, pepe, noche moscata a gusto<\/p>\n<p><strong>Ingredienti per la salsa<\/strong><br \/>\n2 litri brodo di verdure chiarificato e basso in sale<br \/>\n750 l Marsala Florio dry<br \/>\n300 gr Pecorino Toscano DOP<br \/>\ncipolla, alloro e timo fresco a gusto (o rosmarino)<\/p>\n<p><strong>Ingredienti per la guarnizione<\/strong><br \/>\nzucchine in julienne spadellate con menta fresca e timo (o rosmarino)<br \/>\nscaglie di Pecorino Toscano DOP<\/p>\n<p><strong>Procedimento<\/strong><br \/>\nPreparate l\u00b4impasto della pasta dei ravioli unendo farina e uova, aggiungendo l&#8217;acqua a filo fino a ottenere un composto legato ed omogeneo. Coprite con la pellicola e fate riposare per 30 minuti. Miscelate i formaggi del ripieno in una ciotola, unite l&#8217;uovo e continuate a lavorare il tutto. Regolate con sale, pepe e noce moscata. Trasferite in una sac-\u00e1-poche, dotata di bocchetta larga e refrigerate. Tirate la sfoglia della pasta e procedete a riempire i ravioli, refrigerate. Preparate la salsa unendo gli ingredienti in una pentola profonda e portate a bollore a fuoco medio per 20 minuti. Ritirate dalla fiamma, colate e rimettete a fuoco basso per altri 5 minuti regolando con il sale. Cucinate i ravioli, scolateli ben al dente e uniteli al brodo di Marsala caldo lasciandoli insaporire per almeno 2 &#8211; 3 minuti. Serviteli sopra un pugnetto di zucchine spadellate secche, bagnate con abbondante brodo (senza farle annegare), guarnite con il Pecorino Toscano DOP e alcuni rametti di timo o rosmarino fresco.<\/p>\n<\/div><\/section>\n<div  class='hr av-b9i7sc-b97fbe8dfea6e52015925fc4210d4cc7 hr-default  avia-builder-el-5  el_after_av_textblock  el_before_av_textblock '><span class='hr-inner '><span class=\"hr-inner-style\"><\/span><\/span><\/div>\n<section  class='av_textblock_section av-8tgf4s-57fa8c332d4a517f9f139d4dd353e0b0 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><div class=\"addtoany_shortcode\"><div class=\"a2a_kit a2a_kit_size_20 addtoany_list\" data-a2a-url=\"https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/al-pasta-festival-di-houston-premiati-i-ravioli-con-pecorino-toscano-dop\/\" data-a2a-title=\"Al Pasta Festival di Houston premiati i ravioli con Pecorino Toscano DOP\"><a 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itemprop='height'>796<\/span>\n\t\t\t\t\t\t<span itemprop='width'>1200<\/span>\n\t\t\t\t<\/span>\n\t\t\t\t<span class='av-structured-data'  itemprop=\"publisher\" itemtype=\"https:\/\/schema.org\/Organization\" itemscope=\"itemscope\" >\n\t\t\t\t\t\t<span itemprop='name'>pecorinotoscanodop<\/span>\n\t\t\t\t\t\t<span itemprop='logo' itemscope itemtype='https:\/\/schema.org\/ImageObject'>\n\t\t\t\t\t\t\t<span itemprop='url'>https:\/\/test.pecorinotoscanodop.it\/fuoridalgregge\/wp-content\/uploads\/sites\/2\/2016\/05\/logo-pecorinotoscano.png<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t\t<\/span><span class='av-structured-data'  itemprop=\"author\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/Person\" ><span itemprop='name'>pecorinotoscanodop<\/span><\/span><span class='av-structured-data'  itemprop=\"datePublished\" datetime=\"2019-05-22T16:06:43+02:00\" >2017-04-11 16:19:02<\/span><span class='av-structured-data'  itemprop=\"dateModified\" itemtype=\"https:\/\/schema.org\/dateModified\" >2017-04-11 16:19:02<\/span><span class='av-structured-data'  itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/mainEntityOfPage\" ><span itemprop='name'>Prosecco di Conegliano e Valdobbiadene: al via la candidatura Unesco<\/span><\/span><\/span><\/article><\/div><\/div><\/div>\n<div  class='hr av-3tu5n0-a3ea1864555972c757df73da4e6e2449 hr-default  avia-builder-el-9  el_after_av_blog  el_before_av_comments_list '><span class='hr-inner '><span class=\"hr-inner-style\"><\/span><\/span><\/div>\n<div  class='av-buildercomment av-2wpt98-5896c6f22696c5f19a3d76dba84f7924  av-blog-meta-comments-disabled'><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Il Pecorino Toscano DOP protagonista negli USA a \u2018Houston Pasta Festival\u2019 con una ricetta di Mina 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