{"id":11622,"date":"2022-11-17T09:11:34","date_gmt":"2022-11-17T09:11:34","guid":{"rendered":"https:\/\/san-nicola.com\/san-nicola-gourmet-lorto-dautunno\/"},"modified":"2023-11-14T14:40:19","modified_gmt":"2023-11-14T14:40:19","slug":"san-nicola-gourmet-lorto-dautunno","status":"publish","type":"post","link":"https:\/\/san-nicola.com\/en\/san-nicola-gourmet-lorto-dautunno\/","title":{"rendered":"San Nicola Gourmet “L’ORTO D’AUTUNNO”"},"content":{"rendered":"

San Nicola Gourmet “L’ORTO D’AUTUNNO”<\/strong><\/h1><\/div>
<\/div><\/div><\/span>

San Nicola Gourmet<\/strong> today brings you “L’ORTO D’AUTUNNO” sandwich<\/strong>! A Gourmet<\/strong> recipe signed by San Nicola<\/strong>.<\/p>\n

<\/div><\/h2><\/span>
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San Nicola PDO Artisanal Coppa<\/a> in whole grain rye bread, with Savoy cabbage, natural almonds and onion jam.<\/p>\n

Let’s recharge our batteries with a Gourmet Sandwich with fall flavors!<\/p>\n

Ingredients and procedure:<\/em><\/strong><\/p>\n

– RYE BREAD<\/em><\/p>\n

We mix 500 g of rye flour with 300 ml of warm water to initiate autolysis and leave it to rest covered with a tea towel for about an hour.<\/p>\n

After the resting time has elapsed, we add 12 g of brewer’s yeast, wetting our hands as the dough will be sticky. Let it rest for an additional half hour and finally add 10 g of salt.<\/p>\n

We turn the dough over in a clean bowl and then let it rise for 4 hours at room temperature.<\/p>\n

For the final rise, we divide the dough into two equal portions and perform the pirlation.<\/p>\n

Let rest in the refrigerator overnight covered with plastic wrap or for only two hours at 26\u00b0 C.<\/p>\n

We heat the oven to the highest temperature and carve our loaves as we like with the bread razor. Rye bread lends itself to carving decorations as it develops a crisp crust that supports the design well. Bake for 30 minutes at 230\u00b0 C and the last 15 at 200\u00b0 C.<\/p>\n

Evaluate baking depending on how much the loaf is colored. Times vary depending on the size of the loaves and the type of oven.<\/p>\n

– RED ONION MARMALADE<\/em><\/p>\n

Clean and thinly slice 1 kg onions and mix them in a bowl with 200 g brown sugar, 200 g white sugar, a bay leaf, 100 ml white wine 30 ml Brandy.<\/p>\n

Let it macerate overnight. The next morning put everything to cook until the onion has caramelized and the liquids totally evaporated. We invade, taking care to sterilize the jars and store them.<\/p>\n

Assemblaggio:<\/strong><\/em><\/p>\n

– We cut the rye bread<\/p>\n

– We slice generous slices of San Nicola<\/a>PDO<\/a>ArtisanalCoppa<\/span><\/a><\/p>\n

– Helping ourselves with a spoon, we put the red onion marmalade on the San Nicola PDO Coppa<\/p>\n

– We drop thin slices of green savoy cabbage and natural almonds in sprinkles according to one’s taste.<\/p>\n

Buon Appetito!<\/strong>
\nDid you like the recipe for “L’ORTO D’AUTUNNO”<\/strong> sandwich?<\/p>\n

You can find the San Nicola PDO Coppa<\/a><\/strong> and all San Nicola cured meats at www.parmaegusto.com<\/a><\/strong><\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":6,"featured_media":8566,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[870],"tags":[960,884,832],"class_list":["post-11622","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-san-nicola-gourmet-en-2","tag-artisan-cup-en","tag-pdo-coppa","tag-ricetta-gourmet-en"],"_links":{"self":[{"href":"https:\/\/san-nicola.com\/en\/wp-json\/wp\/v2\/posts\/11622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/san-nicola.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/san-nicola.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/san-nicola.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/san-nicola.com\/en\/wp-json\/wp\/v2\/comments?post=11622"}],"version-history":[{"count":3,"href":"https:\/\/san-nicola.com\/en\/wp-json\/wp\/v2\/posts\/11622\/revisions"}],"predecessor-version":[{"id":11628,"href":"https:\/\/san-nicola.com\/en\/wp-json\/wp\/v2\/posts\/11622\/revisions\/11628"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/san-nicola.com\/en\/wp-json\/wp\/v2\/media\/8566"}],"wp:attachment":[{"href":"https:\/\/san-nicola.com\/en\/wp-json\/wp\/v2\/media?parent=11622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/san-nicola.com\/en\/wp-json\/wp\/v2\/categories?post=11622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/san-nicola.com\/en\/wp-json\/wp\/v2\/tags?post=11622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}