{"id":19182,"date":"2015-02-05T11:40:41","date_gmt":"2015-02-05T10:40:41","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=19182"},"modified":"2017-04-20T13:37:26","modified_gmt":"2017-04-20T11:37:26","slug":"ricette-cucina-tipica-campania-linguine-pezzente","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricette-cucina-tipica-campania-linguine-pezzente\/","title":{"rendered":"Linguine tramp. Rich taste from the Emerald Cave"},"content":{"rendered":"

The recipes of traditional cuisine of Campania.<\/strong><\/p>\n

Conca dei Marini is one of the villages of the Amalfi Coast with the most beautiful coast. Not by chance is here that we find the Cave of Emerald. And if after a tour in these areas, you stop in some typical restaurant try asking to be served this dish. A strong taste and full. And as you can guess from its name, these linguine are typical of a poor kitchen but in which simple ingredients are a guarantee of absolute goodness. All while meeting the culinary tradition just these places, which often bride produce with those of the sea<\/p>\n

Ingredients<\/strong> for 4 people: 400 gr linguine (Gragnano pasta if possible), 200 gr cod, 100 g shelled walnuts, 4 salted anchovies, salt, oil, garlic, red pepper, chopped parsley.<\/p>\n

Preparation<\/strong><\/p>\n

In a pan fry in a little olive oil, two cloves of garlic and crushed red pepper. Add the cod previously already soaked and chopped, anchovies boned and chopped finely, and finally the shelled nuts. These you must first crush them in a mortar, or chop them finely, to obtain a creamy paste and homogeneous. Salt to taste everything. Dilute all with two tablespoons of hot water and cook for about 10 minutes, stirring occasionally. Cook the linguine that, al dente, drain and saute in a pan with the sauce to which you add a teaspoon of olive oil and chopped parsley.<\/p>\n

Deutsch Version<\/strong><\/p>\n

Linguine Bettler<\/strong>. Reichen Geschmack von der Emerald Cave<\/p>\n

Amalfik\u00fcste landen reiche Tradition in der K\u00fcche und es mit diesem Gericht typisch f\u00fcr die Fischerd\u00f6rfer in der Umgebung, einfach, aber voller Geschmack zeigt<\/p>\n

Die Rezepte der traditionellen K\u00fcche von Kampanien<\/strong><\/p>\n

Conca dei Marini ist eines der D\u00f6rfer an der Amalfik\u00fcste mit der sch\u00f6nsten K\u00fcste. Nicht zuf\u00e4llig ist hier, dass wir die H\u00f6hle von Emerald. Und wenn nach einer Tour in diesen Bereichen, in einigen typischen Restaurant zu stoppen m\u00f6chten Sie bitten, dieses Gericht serviert werden. Eine starke Geschmack und voll. Und wie man aus dem Namen erraten kann, sind diese Linguine typisch f\u00fcr eine arme K\u00fcche aber in dem einfachen Zutaten sind ein Garant f\u00fcr absolute G\u00fcte. Alle gleichzeitig die kulinarische Tradition gerade diese Orte, die oft Braut Produkten mit denen des Meeres<\/p>\n

Zutaten f\u00fcr 4 Personen: 400 g Linguine (Gragnano Pasta wenn m\u00f6glich), 200 g Kabeljau, gesch\u00e4lt 100 g Waln\u00fcsse, 4 Sardellen, Salz, \u00d6l, Knoblauch, Paprika, gehackter Petersilie bestreuen.<\/p>\n

Zubereitung<\/p>\n

In einer Pfanne braten in ein wenig Oliven\u00f6l, zwei Knoblauchzehen und gemahlener Paprika. F\u00fcgen Sie den Kabeljau bereits vorher eingeweicht und gehackt, Sardellen entbeint und fein gehackt und schlie\u00dflich die gesch\u00e4lte N\u00fcsse. Dazu m\u00fcssen Sie zun\u00e4chst zerdr\u00fccken sie in einem M\u00f6rser, oder fein hacken, um eine cremige Paste und homogen zu erhalten. Salz, alles zu probieren. Verd\u00fcnnen Sie alle mit zwei Essl\u00f6ffel hei\u00dfes Wasser und kochen f\u00fcr ca. 10 Minuten, dabei gelegentlich umr\u00fchren. Kochen Sie die Linguine, die, al dente, abtropfen lassen und braten in einer Pfanne mit der Sauce, zu dem Sie einen Teel\u00f6ffel Oliven\u00f6l und gehackter Petersilie hinzuf\u00fcgen.<\/p>\n

Version fran\u00e7aise<\/strong><\/p>\n

Linguine mendiant<\/strong>. Go\u00fbt riche de la grotte d’\u00e9meraude<\/p>\n

C\u00f4te amalfitaine terre riches traditions dans la cuisine et il montre avec ce plat typique des villages de p\u00eacheurs dans la r\u00e9gion, simple mais pleine de saveur<\/p>\n

Les recettes de la cuisine italienne traditionnelle. Voici ceux de Naples<\/strong><\/p>\n

Conca dei Marini est l’un des villages de la c\u00f4te amalfitaine avec la plus belle c\u00f4te. Pas par hasard est ici que nous trouvons la grotte de Emerald. Et si, apr\u00e8s une visite dans ces domaines, vous vous arr\u00eatez dans un restaurant typique Essayez de demander \u00e0 \u00eatre servi ce plat. Un go\u00fbt fort et plein. Et comme vous pouvez le deviner \u00e0 partir de son nom, ces linguine sont typiques d’une cuisine pauvre mais dont les ingr\u00e9dients simples sont une garantie de la bont\u00e9 absolue. Tout en r\u00e9pondant la tradition culinaire seulement ces lieux, qui produisent souvent mari\u00e9e avec celles de la mer<\/p>\n

Ingr\u00e9dients<\/strong> pour 4 personnes: 400 gr linguine (p\u00e2tes de Gragnano, si possible), 200 gr de morue, 100 g de noix d\u00e9cortiqu\u00e9es, 4 anchois sal\u00e9s, sel, huile, l’ail, le poivron rouge, le persil hach\u00e9.<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

Dans une casserole faire frire dans un peu d’huile d’olive, deux gousses d’ail et le poivre rouge broy\u00e9. Ajouter la morue pr\u00e9c\u00e9demment d\u00e9j\u00e0 tremp\u00e9es et hach\u00e9es, anchois d\u00e9soss\u00e9 et hach\u00e9es finement, et enfin les noix d\u00e9cortiqu\u00e9es. Celles-ci vous devez d’abord les \u00e9craser dans un mortier, ou les hacher finement, pour obtenir une p\u00e2te cr\u00e9meuse et homog\u00e8ne. Sel au go\u00fbt tout. Diluer le tout avec deux cuill\u00e8res \u00e0 soupe d’eau chaude et cuire pendant environ 10 minutes, en remuant de temps. Faire cuire les linguine que, al dente, les \u00e9goutter et les faire revenir dans une po\u00eale avec la sauce \u00e0 laquelle vous ajoutez une cuill\u00e8re \u00e0 caf\u00e9 d’huile d’olive et le persil hach\u00e9.<\/p>\n

Versi\u00f3n espa\u00f1ola<\/strong><\/p>\n

Mendigo linguini<\/strong>. Rico sabor de la Cueva Esmeralda<\/p>\n

Costa de Amalfi tierra rica tradici\u00f3n en la cocina y lo demuestra con este plato t\u00edpico de las aldeas de pescadores de la zona, sencillo pero lleno de sabor<\/p>\n

Las recetas de la cocina tradicional italiana. \u00c9stos son los de N\u00e1poles<\/strong><\/p>\n

Conca dei Marini es uno de los pueblos de la costa de Amalfi con la costa m\u00e1s hermosa. No por casualidad es aqu\u00ed donde encontramos la Cueva de la Esmeralda. Y si despu\u00e9s de una gira en estas \u00e1reas, se detiene en alg\u00fan restaurante t\u00edpico intenta pedir que se sirve este plato. Un sabor fuerte y completo. Y como se puede adivinar por su nombre, estos linguini son t\u00edpicos de una cocina pobre pero en el que los ingredientes simples son una garant\u00eda de la bondad absoluta. Todo cumpliendo la tradici\u00f3n culinaria s\u00f3lo estos lugares, que producen a menudo novia con las del mar<\/p>\n

Ingredientes<\/strong> para 4 personas: 400 gr linguini (Gragnano la pasta, si es posible), 200 gr de bacalao, 100 g de nueces sin c\u00e1scara, 4 anchoas saladas, sal, aceite, ajo, pimiento rojo, perejil picado.<\/p>\n

Preparaci\u00f3n<\/strong><\/p>\n

En una cacerola fr\u00ede en un poco de aceite, dos dientes de ajo y pimienta roja molida. A\u00f1adir el bacalao previamente ya remojados y picados, anchoas deshuesadas y picadas finamente, y finalmente las nueces sin c\u00e1scara. Estos primero debe aplastar en un mortero, o picarlas finamente, hasta obtener una pasta cremosa y homog\u00e9nea. Sal al gusto todo. Diluir todo con dos cucharadas de agua caliente y cocinar por unos 10 minutos, revolviendo ocasionalmente. Cocinar el linguini que, al dente, escurrir y saltear en una sart\u00e9n con la salsa a la que se agrega una cucharadita de aceite de oliva y perejil picado.<\/p>\n

\u0420\u0443\u0441\u0441\u043a\u0430\u044f \u0432\u0435\u0440\u0441\u0438\u044f<\/strong><\/p>\n

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\u0418\u043d\u0433\u0440\u0435\u0434\u0438\u0435\u043d\u0442\u044b<\/strong> \u0434\u043b\u044f 4 \u0447\u0435\u043b\u043e\u0432\u0435\u043a: 400 \u0433\u0440 \u041b\u0438\u043d\u0433\u0432\u0438\u043d\u0438 (\u0413\u0440\u0430\u0433\u043d\u0430\u043d\u043e \u043c\u0430\u043a\u0430\u0440\u043e\u043d\u043d\u044b\u0435 \u0438\u0437\u0434\u0435\u043b\u0438\u044f, \u0435\u0441\u043b\u0438 \u044d\u0442\u043e \u0432\u043e\u0437\u043c\u043e\u0436\u043d\u043e), 200 \u0433\u0440 \u0442\u0440\u0435\u0441\u043a\u0438, 100 \u0433 \u043e\u0447\u0438\u0449\u0435\u043d\u043d\u044b\u0445 \u0433\u0440\u0435\u0446\u043a\u0438\u0445 \u043e\u0440\u0435\u0445\u043e\u0432, 4 \u0441\u043e\u043b\u0435\u043d\u044b\u0445 \u0430\u043d\u0447\u043e\u0443\u0441\u043e\u0432, \u0441\u043e\u043b\u044c, \u043c\u0430\u0441\u043b\u043e, \u0447\u0435\u0441\u043d\u043e\u043a, \u043a\u0440\u0430\u0441\u043d\u044b\u0439 \u043f\u0435\u0440\u0435\u0446, \u043c\u0435\u043b\u043a\u043e \u043d\u0430\u0440\u0435\u0437\u0430\u043d\u043d\u0443\u044e \u043f\u0435\u0442\u0440\u0443\u0448\u043a\u0443.<\/p>\n

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The recipes of traditional cuisine of Campania. Conca dei Marini is one of the villages of the Amalfi Coast with the most beautiful coast. Not by chance is here that we find the Cave of Emerald. And if after a tour in these areas, you stop in some typical restaurant try asking to be served […]<\/p>\n","protected":false},"author":6,"featured_media":19185,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[8054,8053,5408],"class_list":["post-19182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-cucina-tradizionale-campana","tag-pasta-si-gragnano","tag-ricette-costiera-amalfitana"],"yoast_head":"\nLinguine tramp. Rich taste from the Emerald Cave - Charme<\/title>\n<meta name=\"description\" content=\"[:it]Linguine alla pezzente. 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Rich taste from the Emerald Cave[:] - Charme\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.charmenapoli.it\/sapori\/ricette-cucina-tipica-campania-linguine-pezzente\/\" \/>\n<meta property=\"og:site_name\" content=\"Charme\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/CharmeTuttoilbellodiNapoli?fref=ts\" \/>\n<meta property=\"article:published_time\" content=\"2015-02-05T10:40:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-20T11:37:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.charmenapoli.it\/wp-content\/uploads\/2015\/02\/linguine-258079784359992_580451442_n.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"650\" \/>\n\t<meta property=\"og:image:height\" content=\"300\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Sergio Gradogna\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@CharmeNapoli\" \/>\n<meta name=\"twitter:site\" content=\"@CharmeNapoli\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sergio Gradogna\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.charmenapoli.it\\\/sapori\\\/ricette-cucina-tipica-campania-linguine-pezzente\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.charmenapoli.it\\\/sapori\\\/ricette-cucina-tipica-campania-linguine-pezzente\\\/\"},\"author\":{\"name\":\"Sergio Gradogna\",\"@id\":\"https:\\\/\\\/www.charmenapoli.it\\\/#\\\/schema\\\/person\\\/c3682963da31af22804f4ce8b3a15f85\"},\"headline\":\"Linguine tramp. 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