{"id":2708,"date":"2017-06-30T02:39:27","date_gmt":"2017-06-30T00:39:27","guid":{"rendered":"https:\/\/www.torinodoc.com\/?p=2708"},"modified":"2026-03-13T16:06:08","modified_gmt":"2026-03-13T15:06:08","slug":"brasato-alla-freisa-di-chieri","status":"publish","type":"post","link":"https:\/\/staging.torinotaste.it\/?p=2708","title":{"rendered":"BRASATO ALLA FREISA DI CHIERI"},"content":{"rendered":"

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BRASATO ALLA FREISA DI CHIERI<\/h1>\n

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Angelo Piras<\/b>
Chef patron San Domenico – Chieri<\/p>\n

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Ingredienti per 4 persone
<\/strong>7\/8 etti di carne di manzo (arrosto della vena o cappello del prete),\u00a01 bottiglia di Freisa di Chieri,\u00a0\u00bd bicchiere di Cognac, 2 cipolle, \u00a02 carote, \u00a0\u00bd sedano, 2 spicchi di aglio, \u00a03 o 4 chiodi di garofano, 1 pezzetto di cannella, qualche bacca di ginepro, qualche grano di pepe, \u00a0un mazzetto di erbe aromatiche (alloro, salvia, rosmarino, timo), \u00a0olio extra vergine di oliva, burro, un pizzico di sale grosso, \u00a0sale fino.<\/p>\n

Preparazione
<\/strong>In una padella di coccio mettere la carne, quindi tagliare a tocchi le cipolle, le carote e il sedano e spargerle sopra.\u00a0 Aggiungere le erbe aromatiche, i chiodi di garofano, la cannella, le bacche di ginepro, i grani di pepe e un pizzico di sale grosso.\u00a0 Mettere il tutto a macerare con il vino Freisa per almeno mezza giornata, ponendo il recipiente in ambiente fresco o nel frigorifero.
Quindi, fare imbiondire in un largo tegame con l\u2019olio extra vergine di oliva, il burro e i profumi le verdure della marinata sgocciolate. Scolare la carne, asciugarla e farla rosolare a fuoco vivo e aggiungere il trito di verdure, fiammeggiandola con il Cognac preventivamente riscaldato. Aggiungere infine il liquido della marinata, coprire la padella con un coperchio e far cuocere a fiamma bassissima per circa tre ore. A cottura ultimata eliminare le verdure e far restringere il sugo ottenuto tenendo la carne a parte in caldo. Servire il brasato molto caldo, accompagnandolo con patate lesse o purea di patate, cipolline stufate, o con polenta.<\/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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In collaborazione con:<\/strong><\/p>\n

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BRASATO ALLA FREISA DI CHIERIAngelo PirasChef patron San Domenico – ChieriIngredienti per 4 persone7\/8 etti di carne di manzo (arrosto della vena o cappello del prete),\u00a01 bottiglia di Freisa di Chieri,\u00a0\u00bd bicchiere di Cognac, 2 cipolle, \u00a02 carote, \u00a0\u00bd sedano, 2 spicchi di aglio, \u00a03 o 4 chiodi di garofano, 1 pezzetto di cannella, qualche […]<\/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-2708","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\/2708","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=2708"}],"version-history":[{"count":3,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/2708\/revisions"}],"predecessor-version":[{"id":11390,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/2708\/revisions\/11390"}],"wp:attachment":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}