{"id":2867,"date":"2018-11-27T09:35:24","date_gmt":"2018-11-27T07:35:24","guid":{"rendered":"https:\/\/blog.antoniuscaviar.com\/?p=1578"},"modified":"2022-12-05T17:35:38","modified_gmt":"2022-12-05T15:35:38","slug":"raviolo-z-kawiorem","status":"publish","type":"post","link":"https:\/\/antoniuscaviar.com\/pl\/raviolo-z-kawiorem\/","title":{"rendered":"Raviolo z kawiorem"},"content":{"rendered":"<p><iframe loading=\"lazy\" title=\"Raviolo z kawiorem Antonius Caviar\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/_wj4g0mL4ME?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p><strong>Raviolo z kawiorem (4 porcje)<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Do przygotowania tego dania potrzebne b\u0119dzie 30 g kawioru Oscietra Antonius Caviar. Produkt dost\u0119pny jest w naszym <a href=\"https:\/\/antoniuscaviar.com\/\">e-sklepie<\/a>.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Ciasto na ravioli&nbsp;<\/b><span style=\"font-weight: 400;\">(przygotuj z wyprzedzeniem)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Sk\u0142adniki:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 325 g m\u0105ki typ 00<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 115 g jajek<\/span><\/p>\n<p>&#8211; 65 g \u017c\u00f3\u0142tek<\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 15 g soli<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 1 \u0142y\u017cka oliwy<\/span><\/p>\n<p>Spos\u00f3b przygotowania:<\/p>\n<p><span style=\"font-weight: 400;\">Sk\u0142adniki wymiesza\u0107, wyrobi\u0107 i zawin\u0105\u0107 w foli\u0119 spo\u017cywcz\u0105. Nast\u0119pnie w\u0142o\u017cy\u0107 do lod\u00f3wki na 12 godzin. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Po przygotowaniu farszu, rozwa\u0142kowa\u0107 ciasto i wyporcjowa\u0107. Porcj\u0119 wype\u0142nienia umie\u015bci\u0107 na \u015brodku raviolo, przykry\u0107 drug\u0105 warstw\u0105 ciasta i po\u0142\u0105czy\u0107 brzegi.&nbsp;Wype\u0142nione farszem ravioli gotowa\u0107 we wrz\u0105tku przez 12 minut.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Farsz <\/b><span style=\"font-weight: 400;\">(przygotuj z wyprzedzeniem)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Sk\u0142adniki:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 180 g fileta z dorsza<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 180 g fileta z \u0142ososia<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 120 g fileta z jesiotra<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 100 g krewetek<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 50 ml \u015bmietany<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 1 cytryna<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 1 p\u0119czek szczypiorku<\/span><\/p>\n<p>Spos\u00f3b przygotowania:<\/p>\n<p><span style=\"font-weight: 400;\"> 50 g dorsza, 50 g \u0142ososia i 50 ml \u015bmietany zmiksowa\u0107 w blenderze. Reszt\u0119 ryb i owoc\u00f3w morza pokroi\u0107 w drobn\u0105 kostk\u0119 i doda\u0107 zsiekanego szczypiorku i sok z po\u0142owy cytryny. Doda\u0107 wcze\u015bniej wykonany mus, uformowa\u0107 kulki o wadze 90 g i zostawi\u0107 w lod\u00f3wce na 6 godzin.<\/span><span style=\"font-weight: 400;\">&nbsp;<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Veloute z trawy cytrynowej&nbsp;<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Sk\u0142adniki:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 1 szalotka<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 80 g imbiru<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 5 z\u0105bk\u00f3w czosnku<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 3 ga\u0142\u0105zki tymianku<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 15 ziaren kolendry<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 375 ml wermutu Extra Dry<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 500 ml wywaru rybnego<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 250 ml \u015bmietany 32%<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 1 \u017ad\u017ab\u0142o trawy cytrynowej<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 2 li\u015bcie laurowe<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 5 kulek ziela angielskiego<\/span><\/p>\n<p>Spos\u00f3b przygotowania:<\/p>\n<p><span style=\"font-weight: 400;\">Szalotk\u0119 obra\u0107 i pokroi\u0107 w pi\u00f3rka. W rondlu rozgrza\u0107 t\u0142uszcz i przesma\u017cy\u0107 szalotk\u0119, doda\u0107 skrojony imbir i czosnek. Chwil\u0119 przesma\u017cy\u0107 i doda\u0107 reszt\u0119 przypraw. Zala\u0107 wermutem i zredukowa\u0107 o po\u0142ow\u0119, dola\u0107 wywar <\/span><span style=\"font-weight: 400;\">rybny<\/span><span style=\"font-weight: 400;\">&nbsp;i znowu zredukowa\u0107 o po\u0142ow\u0119. Nast\u0119pnie doda\u0107 \u015bmietan\u0119 i ponownie odparowa\u0107. Nast\u0119pnie przecedzi\u0107 przez drobne sito i zmiksowa\u0107 blenderem do uzyskania piany.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Duszony por<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Sk\u0142adniki:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 300 g pora<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; 150 g mas\u0142a<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Spos\u00f3b przygotowania:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Por op\u0142uka\u0107, drobno skroi\u0107 oraz zblanszowa\u0107 we wrz\u0105tku. Nast\u0119pnie dok\u0142adnie osuszy\u0107 i wrzuci\u0107 do rondla z rozpuszczonym mas\u0142em. Dusi\u0107 tak d\u0142ugo a\u017c zmi\u0119knie.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>Spos\u00f3b podania:<\/p>\n<p><span style=\"font-weight: 400;\">Danie serwowa\u0107 na g\u0142\u0119bokim talerzu: raviolo zwie\u0144czone porcj\u0105 kawioru u\u0142o\u017cy\u0107 na duszonym porze otoczonym veloute z trawy cytrynowej. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Raviolo z kawiorem (4 porcje) Do przygotowania tego dania potrzebne b\u0119dzie 30 g kawioru Oscietra Antonius Caviar. Produkt dost\u0119pny jest w naszym e-sklepie. &nbsp; Ciasto na ravioli&nbsp;(przygotuj z wyprzedzeniem) Sk\u0142adniki: &#8211; 325 g m\u0105ki typ 00 &#8211; 115 g jajek &#8211; 65 g \u017c\u00f3\u0142tek &#8211; 15 g soli &#8211; 1 \u0142y\u017cka oliwy Spos\u00f3b przygotowania: Sk\u0142adniki [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":9597,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[212],"tags":[],"recipe-prepare-time":[],"recipe-difficulty-level":[],"recipe-type":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.10 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Raviolo z kawiorem - Sklep \u2014 Antonius Caviar<\/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:\/\/antoniuscaviar.com\/pl\/raviolo-z-kawiorem\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raviolo z kawiorem - Sklep \u2014 Antonius Caviar\" \/>\n<meta property=\"og:description\" content=\"Raviolo z kawiorem (4 porcje) Do przygotowania tego dania potrzebne b\u0119dzie 30 g kawioru Oscietra Antonius Caviar. 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