{"id":32601,"date":"2020-05-12T09:19:49","date_gmt":"2020-05-12T08:19:49","guid":{"rendered":"https:\/\/www.50topitaly.it\/?p=32601"},"modified":"2020-05-12T09:27:43","modified_gmt":"2020-05-12T08:27:43","slug":"pan-di-patate-ricetta-dello-chef-paolo-barrale","status":"publish","type":"post","link":"https:\/\/www.50topitaly.it\/it\/pan-di-patate-ricetta-dello-chef-paolo-barrale\/","title":{"rendered":"Pan di Patate. Ricetta dello Chef Paolo Barrale."},"content":{"rendered":"

 <\/p>\n

Rispetto del territorio, sostenibilit\u00e0 in cucina e grande passione sintetizzano il pensiero dello chef Paolo Barrale<\/strong>, nato da mamma ligure e pap\u00e0 palermitano. I suoi piatti, moderni e frutto di ricerca, restano legati alle sue radici e si colorano delle esperienze romane e campane. Lo chef ci spiega come realizzare a casa il Pan di Patate<\/strong>.<\/p>\n

 <\/p>\n

Ingredienti<\/strong><\/span><\/p>\n

Per il brodo di bucce di patate arrosto<\/span>
\n\u2022 400 g di bucce di patate
\n\u2022 1.100 ml di acqua<\/p>\n

Per il pane<\/span>
\n\u2022 1 kg di farina multicereali – oppure 800 g di farina forte (300 W) e 200 g di farina integrale setacciata
\n\u2022 250 g di lievito madre al raddoppio (rinfrescato 1:10 a temperatura ambiente per circa 9 ore)
\n\u2022 200 g di fiocchi di patate
\n\u2022 10 g di malto
\n\u2022 1.050 ml circa di brodo di bucce di patate arrosto
\n\u2022 24 g di sale
\n\u2022 5\u00a0 di rosmarino e salvia<\/p>\n

 <\/p>\n

Procedimento<\/span><\/strong><\/p>\n

Far tostare in forno le bucce di patate a 160 \u00b0C per 15 minuti, aggiungere poi l\u2019acqua e lasciare in infusione sotto la soglia del bollore per 5 minuti. Far raffreddare.<\/p>\n

Procedere alla preparazione del pane con idrolisi di 45 minuti con tutta la farina, 1.000 ml acqua, fiocchi di patate e lievito. Lavorare l\u2019impasto fino ad incordatura con la restante acqua in cui sar\u00e0 stato sciolto il sale, aggiungendo anche il malto e il trito di rosmarino e salvia.<\/p>\n

Procedere poi a dare 3 pieghe in massa ogni 45 minuti per un totale di 4\/5 ore. Al raddoppio formare 4 panetti e far maturare in frigo per 12-18 ore a 4-6 \u00b0C.
\nInfornare a 220 \u00b0C per 25 minuti con vapore, poi altri 20 minuti a 200 \u00b0C.<\/p>\n

 <\/p>\n

\"Pan <\/a>
Pan di patate di Paolo Barrale <\/div> <\/div> <\/div>
\"Pan <\/a>
Pan di patate di Paolo Barrale <\/div> <\/div> <\/div> <\/div> <\/div><\/p>","protected":false},"excerpt":{"rendered":"

  Rispetto del territorio, sostenibilit\u00e0… leggi tutto<\/span><\/p>\n","protected":false},"author":330,"featured_media":32603,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[21],"tags":[414,415,417,44,416],"class_list":["post-32601","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-pan-di-patate","tag-paolo-barrale","tag-ricetta-di-pan-di-patate","tag-ricette","tag-ricette-di-pane"],"acf":[],"yoast_head":"\nPan di Patate. 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