{"id":1092,"date":"2022-02-14T09:01:23","date_gmt":"2022-02-14T09:01:23","guid":{"rendered":"https:\/\/oishiinippon.it\/?p=1092"},"modified":"2022-08-23T13:47:03","modified_gmt":"2022-08-23T13:47:03","slug":"tempura-di-fioretto","status":"publish","type":"post","link":"https:\/\/oishiinippon.it\/en\/2022\/02\/14\/tempura-di-fioretto\/","title":{"rendered":"Fioretto Tempura"},"content":{"rendered":"

[vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”5″ top_padding=”4″ bottom_padding=”4″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”757939″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”2″ style=”dark” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”179655″][vc_custom_heading heading_semantic=”h4″ text_size=”h4″ text_transform=”uppercase” uncode_shortcode_id=”412810″]ingredients:[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”543410″]For the lemon-flavored salt
\n<\/b>1 lemon (untreated)
\n100 g of coarse salt<\/p>\n

For the batter
\n<\/b>200 g of cold still water
\n1 tablespoon of beaten whole egg
\n100 g of soft wheat flour<\/p>\n

For the tempura
\n<\/b>400 g of Fioretto
\nto taste seed oil for frying<\/p>\n

For finishing
\n<\/b>to taste lemon slices[\/vc_column_text][vc_empty_space empty_h=”2″][vc_custom_heading heading_semantic=”h4″ text_size=”h4″ text_transform=”uppercase” uncode_shortcode_id=”899438″]preparation:[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”172906″]For the lemon-flavored salt
\n<\/b>Peel the lemon with a potato peeler, obtaining only the yellow outer rind.
\nFinely cut it with a knife.
\nPut the coarse salt and the chopped lemon zest in a mixer, blend until the color of the mixture becomes slightly yellowish.
\nSpread the mixture obtained on baking paper and let it dry for at least 3 days at room temperature, until completely dry.
\nPut the flavored salt obtained in a jar.
\nStore at room temperature and consume preferably within 1 year.<\/p>\n

For the batter
\n<\/b>In a bowl, pour the cold still water and add a spoonful of beaten whole egg.
\nPour in the flour and mix gently. Leave to rest for 10 minutes.<\/p>\n

For the tempura
\n<\/b>Dip the Fioretto in the batter and fry at 180 \u00b0 for 5 minutes.
\nDrain on kitchen paper and season with lemon flavored salt.
\nIn a serving dish, serve the Fioretto tempura, accompany with lemon slices and lemon-flavored salt in a small bowl.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column column_width_percent=”100″ align_horizontal=”align_center” gutter_size=”3″ style=”dark” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”775303″][vc_custom_heading heading_semantic=”h4″ text_size=”h4″ uncode_shortcode_id=”168732″]Chef Hiro[\/vc_custom_heading][vc_empty_space empty_h=”1″][vc_icon display=”inline” icon=”fa fa-instagram” size=”fa-2x” uncode_shortcode_id=”148342″ link=”url:https%3A%2F%2Fwww.instagram.com%2Fchef_hiro%2F|target:_blank”][\/vc_icon][vc_icon display=”inline” icon=”fa fa-facebook-square” size=”fa-2x” uncode_shortcode_id=”148247″ link=”url:https%3A%2F%2Fwww.facebook.com%2FChefHiro|target:_blank”][\/vc_icon][vc_row_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_gallery el_id=”gallery-162971″ isotope_mode=”fitRows” medias=”1093″ gutter_size=”3″ media_items=”media|lightbox|poster,icon|md,title” screen_lg=”1000″ screen_md=”600″ screen_sm=”480″ single_text=”under” single_width=”12″ single_overlay_opacity=”50″ single_overlay_anim=”no” single_text_visible=”yes” single_text_anim=”no” single_image_anim=”no” single_h_align=”center” single_padding=”2″ single_icon=”fa fa-play” single_border=”yes” uncode_shortcode_id=”689819″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

2 Servings | Easy<\/p>\n","protected":false},"author":4,"featured_media":1096,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-1092","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fioretto"],"_links":{"self":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/1092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/comments?post=1092"}],"version-history":[{"count":4,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/1092\/revisions"}],"predecessor-version":[{"id":1258,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/1092\/revisions\/1258"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/media\/1096"}],"wp:attachment":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/media?parent=1092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/categories?post=1092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/tags?post=1092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}