{"id":62545,"date":"2021-05-21T00:00:00","date_gmt":"2021-05-20T22:00:00","guid":{"rendered":"https:\/\/www.shalom.it\/senza-categoria\/i-filetti-di-baccala-b1094782\/"},"modified":"2024-05-31T00:45:56","modified_gmt":"2024-05-30T22:45:56","slug":"i-filetti-di-baccala-b1094782","status":"publish","type":"post","link":"https:\/\/www.shalom.it\/news\/i-filetti-di-baccala-b1094782\/","title":{"rendered":"I filetti di baccal\u00e0"},"content":{"rendered":"<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0.0001pt;font-size: medium;font-family: Calibri, sans-serif\">I filetti di baccal\u00e0 fritti fanno parte della tradizione culinaria giudaico-romanesca. Possono essere serviti come antipasto, vicino a suppl\u00ec, crocchette e carciofi alla giudia o come secondo, accompagnati da verdure. Esportato in tutto il mondo dalla Norvegia vichinga delle Isole Lofoten, il baccal\u00e0 \u00e8 il merluzzo bianco conservato sotto sale. \u00c8 un pesce ricco di proteine e sali minerali, privo di grassi saturi e con un buon contenuto di OMEGA3. Arrivato in Italia grazie ai collegamenti tra mercanti, questo pesce ha trovato vari utilizzi nelle differenti tradizioni culinarie regionali, in particolare nel Lazio.&nbsp;<\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0.0001pt;font-size: medium;font-family: Calibri, sans-serif\">&nbsp;<\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0.0001pt;font-size: medium;font-family: Calibri, sans-serif\"><span style=\"font-style: italic\">Ricetta: i filetti di baccal\u00e0 fritti in pastella per 4 persone<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0.0001pt;font-size: medium;font-family: Calibri, sans-serif\">&nbsp;<\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0.0001pt;font-size: medium;font-family: Calibri, sans-serif\">Preparare la pastella con 300 ml di acqua frizzante fredda, 220 gr di farina, 2 cucchiai d\u2019aceto ed un pizzico di sale. Mescolare bene fino ad ottenere un composto omogeneo e denso. Scaldare l\u2019olio per friggere in una padella. Prendere 500 gr di filetti di baccal\u00e0 ammollato e dissalato. Immergere i filetti nella pastella e friggerli nell\u2019olio bollente fino a doratura. Scolarli e metterli su un foglio di carta assorbente. Servirli ben caldi, accompagnati da qualche fettina di limone fresco.<\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0.0001pt;font-size: medium;font-family: Calibri, sans-serif\">&nbsp;<\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0.0001pt;font-size: medium;font-family: Calibri, sans-serif\"><span style=\"font-style: italic\">Curiosit\u00e0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0.0001pt;font-size: medium;font-family: Calibri, sans-serif\">La parola baccal\u00e0 deriva probabilmente dal portoghese bacalhau e dallo spagnolo bacalao, termini che trovano la loro etimologia nel latino \u2018baculus\u2019 usata dal 1500.&nbsp;<\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0.0001pt;font-size: medium;font-family: Calibri, sans-serif\">&nbsp;<\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0.0001pt;font-size: medium;font-family: Calibri, sans-serif\">Il baccal\u00e0 fu portato in Italia per la prima volta dal mercante veneziano Pietro Querini che nel&nbsp;<\/p>\n<p class=\"MsoNormal\" style=\"margin: 0cm 0cm 0.0001pt;font-size: medium;font-family: Calibri, sans-serif\">1432 naufrag\u00f2 in Norvegia, nelle isole Lofoten, dove ebbe modo di osservare la pesca del merluzzo e apprenderne le varie tecniche di conservazione.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I filetti di baccal\u00e0 fritti fanno parte della tradizione culinaria giudaico-romanesca. Possono essere serviti come antipasto, vicino a suppl\u00ec, crocchette e carciofi alla giudia o come secondo, accompagnati da verdure. Esportato in tutto il mondo dalla Norvegia vichinga delle Isole Lofoten, il baccal\u00e0 \u00e8 il merluzzo bianco conservato sotto sale. \u00c8 un pesce ricco di [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":62554,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-62545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>I filetti di baccal\u00e0 - Shalom<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.shalom.it\/news\/i-filetti-di-baccala-b1094782\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"I filetti di baccal\u00e0 - Shalom\" \/>\n<meta property=\"og:description\" content=\"I filetti di baccal\u00e0 fritti fanno parte della tradizione culinaria giudaico-romanesca. Possono essere serviti come antipasto, vicino a suppl\u00ec, crocchette e carciofi alla giudia o come secondo, accompagnati da verdure. Esportato in tutto il mondo dalla Norvegia vichinga delle Isole Lofoten, il baccal\u00e0 \u00e8 il merluzzo bianco conservato sotto sale. \u00c8 un pesce ricco di [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.shalom.it\/news\/i-filetti-di-baccala-b1094782\/\" \/>\n<meta property=\"og:site_name\" content=\"Shalom\" \/>\n<meta property=\"article:published_time\" content=\"2021-05-20T22:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-05-30T22:45:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.shalom.it\/wp-content\/uploads\/2021\/08\/baccala_21170x558.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1170\" \/>\n\t<meta property=\"og:image:height\" content=\"860\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Redazione\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Redazione\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.shalom.it\/news\/i-filetti-di-baccala-b1094782\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.shalom.it\/news\/i-filetti-di-baccala-b1094782\/\"},\"author\":{\"name\":\"Redazione\",\"@id\":\"https:\/\/www.shalom.it\/#\/schema\/person\/d6d60e821a49d2a420ffe01f7af79dd8\"},\"headline\":\"I filetti di baccal\u00e0\",\"datePublished\":\"2021-05-20T22:00:00+00:00\",\"dateModified\":\"2024-05-30T22:45:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.shalom.it\/news\/i-filetti-di-baccala-b1094782\/\"},\"wordCount\":254,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/www.shalom.it\/news\/i-filetti-di-baccala-b1094782\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.shalom.it\/wp-content\/uploads\/2021\/08\/baccala_21170x558.jpg\",\"articleSection\":[\"NEWS\"],\"inLanguage\":\"it-IT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.shalom.it\/news\/i-filetti-di-baccala-b1094782\/\",\"url\":\"https:\/\/www.shalom.it\/news\/i-filetti-di-baccala-b1094782\/\",\"name\":\"I filetti di baccal\u00e0 - 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