{"id":21803,"date":"2015-02-12T00:00:00","date_gmt":"2015-02-12T00:00:00","guid":{"rendered":"https:\/\/www.azureazure.com\/sin-categorizar\/tagliatelle-normas-con-robiola-de-roccaverano-trufada"},"modified":"2019-11-12T08:47:58","modified_gmt":"2019-11-12T13:47:58","slug":"tagliatelle-normas-con-robiola-de-roccaverano-trufada-receta","status":"publish","type":"post","link":"https:\/\/www.azureazure.com\/es\/gastronomia\/consejos-recetas-gastronomia\/tagliatelle-normas-con-robiola-de-roccaverano-trufada-receta\/","title":{"rendered":"Tagliatelle Normas Con Robiola De Roccaverano Trufada"},"content":{"rendered":"<div id=\"Body_MasterContent_element_2608_BodyFieldHolder\">\n<article>\n<p><span style=\"color: rgb(102, 102, 102); line-height: 22px; font-family: georgia; font-size: 15px;\"><\/p>\n<p><span style=\"font-family: Arial;\"><strong><span style=\"color: rgb(0, 0, 0); font-size: 16px;\">Tagliatelle Norma con robiola de Roccaverano trufada<br \/>\n<span style=\"font-size: 13px;\">AUTOR: Fabio Morisi \/\/ ORIGEN: Sicilia \/\/ DIFICULTAD: f\u00e1cil<\/span><\/span><\/strong><\/p>\n<p><img decoding=\"async\" class=\"img-responsive\" title=\"Tagliatelle Norma con robiola de Roccaverano trufada\" alt=\"Receta Tagliatelle Norma\" src=\"\/files\/Images\/Bulletins\/Gastronomy\/recipe_tagliatelle_norma\/Recipe-Tagliatelle-Norma-01.jpg\"><\/p>\n<p><strong><span style=\"color: rgb(0, 0, 0); font-size: 13px;\">Ingredientes [4 personas]<\/span><\/strong><br \/>\n320 gr. Tagliatelle La Pasta di Aldo.<br \/>\n750 gr. Pomodori polpa Mutti<br \/>\n2 unidades. Berenjenas.<br \/>\n2 unidades. Ajos.<br \/>\nAlbahaca fresca un ramillete.<br \/>\n20 gr. Aceite de oliva extra virgen.<br \/>\n400 ml. Aceite para fre\u00edr.<br \/>\nRobiola de Roccaverano trufada.<br \/>\nSal y guindilla<\/p>\n<p><strong><span style=\"color: rgb(0, 0, 0); font-size: 13px;\">Elaboraci\u00f3n<\/span><\/strong><\/span><br \/>\nCortar las berenjenas en trasversal y ponle sal por encima para quitarle el amargor. Despu\u00e9s, hay que secarlas con un pa\u00f1o y fre\u00edrlas con aceite bien caliente. Ahora preparamos la salsa de tomate natural con: aceite, ajo, tomate polpa y la guindilla. Cocinamos la pasta en abundante agua hirviendo y salada. La escurrimos y salteamos con la salsa y la albahaca. Depositamos encima de la pasta Robiola de Roccaverano trufada  con mucha delicadeza. \u00a1Buon appetito!<\/p>\n<p><span style=\"font-family: Arial;\"><strong><span style=\"color: rgb(0, 0, 0); font-size: 13px;\">Ocurri\u00f3<\/span><\/strong><\/span><br \/>\nEn el restaurante Don Giovanni entraron dos clientes que hab\u00edan venido desde Roma para o\u00edr  cantar al gran maestro <strong>Alfredo Kraus<\/strong>. \u201cLo siento, est\u00e1 indispuesto y no va a cantar hoy <em>Werther<\/em>\u201d, les inform\u00e9. \u201cPues cenaremos y nos iremos a dar una vuelta por Madrid. Le regalo estas entradas\u201d, me dijeron. Y as\u00ed tuve la oportunidad de escuchar a  <strong>Ram\u00f3n Vargas<\/strong>, quien sustituy\u00f3 aquella noche a <strong>Kraus<\/strong>. Por cierto, fue un \u00e9xito absoluto. <\/p>\n<p><span style=\"font-family: Arial;\"><strong><span style=\"color: rgb(0, 0, 0); font-size: 13px;\">Por cierto, \u00bfqui\u00e9n era Norma?<\/span><\/strong><\/span> <br \/>\nOpera escrita por <strong>Vincenzo Bellini<\/strong> que es estren\u00f3 en <a href=\"\/cultura\/teatro-alla-scala-opera-montajes-2015\" target=\"_self\" rel=\"noopener noreferrer\">La Scala de Mil\u00e1n<\/a> el 26 de diciembre de 1831. Se considera un ejemplo de la mayor altura de la tradici\u00f3n oper\u00edstica. Un consejo, lleve varios pa\u00f1uelos al teatro porque tras escuchar la gran aria \u201cCasta Diva\u201d es probable que tenga un r\u00edo de l\u00e1grimas a su alrededor.<span style=\"color: rgb(0, 174, 239); font-family: georgia; font-size: 18px; vertical-align: baseline;\"> \u25a0<\/span><\/p>\n<p>\n<\/p>\n<p><\/span><\/article>\n","protected":false},"excerpt":{"rendered":"<p>Aprenda a cocinar una receta original del chef de azureazure.com, Fabio Morisi. F\u00e1cil de preparar y de origen siciliano.<\/p>\n","protected":false},"author":59,"featured_media":15995,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6075,6024],"tags":[],"class_list":["post-21803","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consejos-recetas-gastronomia","category-gastronomia","category-6075","category-6024","description-off"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Tagliatelle Normas Con Robiola De Roccaverano Trufada - AzureAzure.com<\/title>\n<meta name=\"description\" content=\"Aprenda a cocinar una receta original del chef de azureazure.com, Fabio Morisi. 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