{"id":2704,"date":"2017-06-30T02:34:02","date_gmt":"2017-06-30T00:34:02","guid":{"rendered":"https:\/\/www.torinodoc.com\/?p=2704"},"modified":"2026-03-13T16:23:59","modified_gmt":"2026-03-13T15:23:59","slug":"tagliolini-del-barot-al-collina-torinese-barbera","status":"publish","type":"post","link":"https:\/\/staging.torinotaste.it\/?p=2704","title":{"rendered":"TAGLIOLINI DEL BAROT AL COLLINA TORINESE BARBERA"},"content":{"rendered":"

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TAGLIOLINI DEL BAROT AL COLLINA TORINESE BARBERA<\/h1>\n

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Michele Scotti<\/b><\/p>\n

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Ingredienti per 4 persone
<\/strong>500 g di tagliolini\u00a0 freschi, 2 cipolle, 2 peperoni (1 giallo, 1 rosso), 10 filetti di acciughe in olio di oliva, 3\u00a0cucchiai di\u00a0olio di oliva extravergine,1 noce di burro, 1 bicchiere di\u00a0Collina Torinese Barbera.<\/p>\n

Preparazione
<\/strong>Affettare le cipolle\u00a0 sottili\u00a0 e farle rosolare con 2 cucchiai di olio di oliva extravergine in un tegame\u00a0 a fuoco lento, sfumarle con il vino\u00a0 e procedere nella cottura, una volta evaporato il vino. Aggiungere un mestolo d\u2019acqua calda e continuare\u00a0 la cottura fino a quando le cipolle risulteranno belle stufate e\u00a0 morbide.
Arrostire i peperoni,\u00a0 spellarli, pulirli\u00a0 e tagliare la parte centrale \u00a0a fettine \u201ctipo tagliatelle\u201d da conservare da parte; \u00a0la rimanente parte tagliata a cubetti\u00a0 sar\u00e0 aggiunta alle cipolle.\u00a0
In una padellina fare sciogliere le acciughe\u00a0 nel rimanente olio. Aggiungere poi le acciughe sciolte alle cipolle e ai peperoni tagliati a cubetti con la noce di burro;\u00a0 fare insaporire le fettine di peperoni e tenerle da parte\u00a0 al caldo, serviranno per guarnire il piatto.\u00a0
Cuocere i tagliolini in abbondante acqua poco salata , scolare i tagliolini al dente e farli amalgamare e insaporire nel sugo aggiungendo un mestolo di acqua di cottura.\u00a0
Aiutandosi con un cucchiaio e una forchetta,\u00a0formare un\u00a0nido di tagliolini per ogni\u00a0 piatto, decorare con le fettine di peperoni. Servire ben caldo.<\/p>\n

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Un progetto di :<\/strong><\/p>\n

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CONTATTI<\/p>\n

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Camera di commercio di Torino<\/span><\/span><\/span>
Via Carlo Alberto, 16 – 10123 Torino<\/span>
<\/span>Tel 011 571 6388 |\u00a0<\/span>torinodoc@to.camcom.it<\/a><\/p>\n

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PEC – Posta elettronica certificata protocollo.generale@to.legalmail.camcom.it <\/a>
Partita IVA 02506470018 <\/span>|<\/span>\u00a0Codice fiscale 80062130010<\/span><\/p>\n

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Cookie policy<\/a><\/p>\n

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TAGLIOLINI DEL BAROT AL COLLINA TORINESE BARBERAMichele ScottiIngredienti per 4 persone500 g di tagliolini\u00a0 freschi, 2 cipolle, 2 peperoni (1 giallo, 1 rosso), 10 filetti di acciughe in olio di oliva, 3\u00a0cucchiai di\u00a0olio di oliva extravergine,1 noce di burro, 1 bicchiere di\u00a0Collina Torinese Barbera. PreparazioneAffettare le cipolle\u00a0 sottili\u00a0 e farle rosolare con 2 cucchiai di […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[31],"tags":[],"class_list":["post-2704","post","type-post","status-publish","format-standard","hentry","category-ricette"],"acf":[],"_links":{"self":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/2704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2704"}],"version-history":[{"count":3,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/2704\/revisions"}],"predecessor-version":[{"id":11402,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/2704\/revisions\/11402"}],"wp:attachment":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}