[et_pb_section fb_built=”1″ admin_label=”Header” _builder_version=”4.15.1″ background_color=”#FFFFFF” use_background_color_gradient=”on” background_color_gradient_start=”rgba(0,0,0,0.2)” background_color_gradient_end=”rgba(0,0,0,0.09)” background_color_gradient_direction=”125deg” background_image=”https://quisalute.online/wp-content/uploads/2022/03/ZUPPET1-scaled-e1648110614624.jpg” background_blend=”multiply” custom_padding=”10vw||63px||false|false” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.15″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.15″ global_colors_info=”{}”][et_pb_text _builder_version=”4.15″ text_font=”Alata|||||on|||” text_text_color=”#9fe026″ text_font_size=”26px” header_font=”Alata||||||||” header_text_color=”#FFFFFF” header_font_size=”68px” header_line_height=”1.2em” header_2_font=”DM Sans|700||on|||||” header_2_text_color=”#EDF000″ header_2_font_size=”14px” header_2_letter_spacing=”6px” header_2_line_height=”1.4em” header_4_font=”Actor||||||||” header_4_text_color=”#EDF000″ max_width=”800px” max_width_phone=”300px” max_width_last_edited=”off|desktop” header_font_size_tablet=”50px” header_font_size_phone=”35px” header_font_size_last_edited=”on|phone” header_2_font_size_tablet=”14px” header_2_font_size_phone=”12px” header_2_font_size_last_edited=”on|desktop” text_text_shadow_style=”preset3″ text_text_shadow_color=”rgba(0,0,0,0.9)” header_text_shadow_style=”preset3″ header_text_shadow_color=”rgba(0,0,0,0.6)” global_colors_info=”{}”]
Ricetta
ZUPPETTA DI FAGIOLI CON CROSTONE DI PANE DI GRANO DURO
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”50px||43px||false|” locked=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ disabled_on=”on|off|off” _builder_version=”4.15″ _module_preset=”default” custom_padding=”0px||0px||true|” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https://quisalute.online/wp-content/uploads/2022/03/bean-soup-2021-09-02-21-25-34-utc-1-scaled.jpg” alt=”Crepes salmone e peperoni” title_text=”Zuppetta di fagioli con crostone di pane di grano duro” _builder_version=”4.15.1″ _module_preset=”default” locked=”off” global_colors_info=”{}”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.15.1″ text_line_height=”2.5em” header_2_font=”Alata||||||||” header_2_font_size=”60px” header_2_line_height=”1.2em” width=”100%” custom_margin=”8px|||||” custom_padding=”||0px|||” text_font_size_tablet=”14px” text_font_size_last_edited=”off|desktop” header_2_font_size_tablet=”40px” header_2_font_size_phone=”30px” header_2_font_size_last_edited=”on|tablet” locked=”off” global_colors_info=”{}”]
Ingredienti
PER 1 PERSONA
- 60-90 g di fagioli secchi
- Pane di grano duro
Antica ricetta proveniente dalla tradizione contadina: un piatto unico se associato a una o due porzioni di verdura.
I fagioli sono legumi nutrienti, contengono sali minerali (ferro, potassio, zinco, calcio e fosforo) e le vitamine A, C, E e B. Sono ricchi di proteine, poveri di grassi e ad alto potere saziante.
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”1_2,1_2″ disabled_on=”off|on|on” _builder_version=”4.15″ _module_preset=”default” custom_padding=”0px||0px||true|” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.15.1″ text_line_height=”2.5em” header_2_font=”Alata||||||||” header_2_font_size=”60px” header_2_line_height=”1.2em” width=”100%” custom_margin=”8px|||||” text_font_size_tablet=”14px” text_font_size_last_edited=”off|desktop” header_2_font_size_tablet=”40px” header_2_font_size_phone=”30px” header_2_font_size_last_edited=”on|tablet” locked=”off” global_colors_info=”{}”]
Ingredienti
PER 1 PERSONA
- 60-90 g di fagioli secchi
- Pane di grano duro
Antica ricetta proveniente dalla tradizione contadina: un piatto unico se associato a una o due porzioni di verdura.
I fagioli sono legumi nutrienti, contengono sali minerali (ferro, potassio, zinco, calcio e fosforo) e le vitamine A, C, E e B. Sono ricchi di proteine, poveri di grassi e ad alto potere saziante.
[/et_pb_text][et_pb_image src=”https://quisalute.online/wp-content/uploads/2022/03/bean-soup-2021-09-02-21-25-34-utc-1-scaled-e1648111168739.jpg” alt=”Crepes salmone e peperoni” title_text=”Zuppetta di fagioli con crostone di pane di grano duro” _builder_version=”4.15.1″ _module_preset=”default” locked=”off” global_colors_info=”{}”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Classes” _builder_version=”4.15.1″ _module_preset=”default” background_color=”#DFB758″ background_color_gradient_direction=”155deg” background_enable_image=”off” background_size=”initial” background_position=”top_right” custom_padding=”||45px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”2″ make_equal=”on” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”0px|auto||auto|false|false” custom_margin_tablet=”0px||||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” border_radii=”on|14px|14px|14px|14px” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”
Rosolare olio, aglio e scalogno, aggiungere prezzemolo.
” content_phone=”
1
Rosolare olio, aglio e scalogno, aggiungere prezzemolo.
” content_last_edited=”off|desktop” _builder_version=”4.15″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]
1
Sciacquare i fagioli secchi e lasciarli a bagno una notte, dunque lessarli in acqua bollente per 40 minuti circa e aggiungere un rametto di rosmarino.
[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”
Dopo 1 minuto aggiungere anche le acciughe e i capperi, cuocere per circa 5 minuti.
” content_phone=”
2
Dopo 1 minuto aggiungere anche le acciughe e i capperi, cuocere per circa 5 minuti.
” content_last_edited=”off|desktop” _builder_version=”4.15″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” text_font_size_tablet=”14px” text_font_size_last_edited=”off|desktop” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]
2
Una volta cotti, scolare il tutto e preparare in una padella olio aglio e cipolla, dunque aggiungere i fagioli e qualche mestolo di acqua di cottura.
[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”
Dopo 1 minuto aggiungere anche le acciughe e i capperi, cuocere per circa 5 minuti.
” content_phone=”
2
Dopo 1 minuto aggiungere anche le acciughe e i capperi, cuocere per circa 5 minuti.
” content_last_edited=”off|desktop” _builder_version=”4.15″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” text_font_size_tablet=”14px” text_font_size_last_edited=”off|desktop” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]
3
Quando la zuppetta sarà pronta, impietrare il tutto e aggiungere una fetta di pane raffermo. Lasciar ammorbidire il pane e aggiungere una spolverata di pepe.
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}” header_3_font_size_tablet=”18px” header_3_font_size_last_edited=”on|phone” header_3_font_size_phone=”18px”][et_pb_column type=”4_4″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.15″ _module_preset=”default” text_font=”Allura||||||||” text_text_color=”#FFFFFF” text_font_size=”32px” text_orientation=”center” custom_margin=”23px|||||” global_colors_info=”{}”]
Clelia Iacoviello
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Testimonials” _builder_version=”4.15″ background_enable_color=”off” custom_padding=”61px|||||” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.15″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.15″ global_colors_info=”{}”][et_pb_slider dot_nav_custom_color=”#000000″ _builder_version=”4.15″ _module_preset=”default” background_color=”rgba(0,0,0,0)” custom_margin=”|||||true” custom_padding=”31px||31px||true|false” body_font_size_tablet=”” body_font_size_phone=”13px” body_font_size_last_edited=”on|phone” global_colors_info=”{}”][et_pb_slide _builder_version=”4.15″ _module_preset=”default” header_level=”h1″ body_font=”Alata||||||||” body_font_size=”30px” body_line_height=”1.4em” background_enable_color=”off” background_layout=”light” body_font_size_tablet=”30px” body_font_size_phone=”24px” body_font_size_last_edited=”on|phone” inline_fonts=”Alex Brush,Allura” global_colors_info=”{}” sticky_transition=”on”]
“Solo i puri di cuore possono cucinare una buona zuppa.”
Ludwig Van Bethoveen
[/et_pb_slide][/et_pb_slider][/et_pb_column][/et_pb_row][/et_pb_section]