{"id":1396,"date":"2025-10-27T12:44:59","date_gmt":"2025-10-27T12:44:59","guid":{"rendered":"https:\/\/www.massimodebelli.com\/filetto-di-scorfano-alla-mediterranea\/"},"modified":"2025-11-26T10:19:12","modified_gmt":"2025-11-26T10:19:12","slug":"filetto-di-scorfano-alla-mediterranea","status":"publish","type":"post","link":"https:\/\/www.massimodebelli.com\/it\/filetto-di-scorfano-alla-mediterranea\/","title":{"rendered":"Filetto di Scorfano alla Mediterranea"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1396\" class=\"elementor elementor-1396 elementor-1188\">\n\t\t\t\t<div class=\"elementor-element elementor-element-abf1915 e-flex e-con-boxed e-con e-parent\" data-id=\"abf1915\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-1edb611 elementor-widget elementor-widget-heading\" data-id=\"1edb611\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Filetto di Scorfano \u2014 un'armonia mediterranea di pomodori, olive e capperi.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a65d2ec elementor-widget elementor-widget-testimonial\" data-id=\"a65d2ec\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"testimonial.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-testimonial-wrapper\">\n\t\t\t\t\t\t\t<div class=\"elementor-testimonial-content\">\u201cQuesto piatto \u00e8 un omaggio al mare e al sole \u2014 teneri filetti di scorfano avvolti in un abbraccio mediterraneo di pomodori, olive ed erbe aromatiche. Una ricetta semplice che sa d'estate, ovunque tu sia.\u201d<\/div>\n\t\t\t\n\t\t\t\t\t\t<div class=\"elementor-testimonial-meta elementor-has-image elementor-testimonial-image-position-aside\">\n\t\t\t\t<div class=\"elementor-testimonial-meta-inner\">\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-testimonial-image\">\n\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"522\" height=\"390\" src=\"https:\/\/www.massimodebelli.com\/wp-content\/uploads\/2025\/09\/634A3691-1.jpg\" class=\"attachment-full size-full wp-image-795\" alt=\"\" title=\"\" srcset=\"https:\/\/www.massimodebelli.com\/wp-content\/uploads\/2025\/09\/634A3691-1.jpg 522w, https:\/\/www.massimodebelli.com\/wp-content\/uploads\/2025\/09\/634A3691-1-300x224.jpg 300w\" sizes=\"(max-width: 522px) 100vw, 522px\" \/>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-testimonial-details\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-testimonial-name\">Massimo De Belli<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-testimonial-job\">Chef personale italiano<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-06846c6 elementor-drop-cap-yes elementor-drop-cap-view-default elementor-widget elementor-widget-text-editor\" data-id=\"06846c6\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;drop_cap&quot;:&quot;yes&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3><strong>Ingredienti<\/strong><\/h3>\n<ul>\n<li>2 scorfani (circa 500\u2013600 g ciascuno)<\/li>\n<li>Olio extra vergine d&#8217;oliva<\/li>\n<li>1 mazzetto di basilico fresco<\/li>\n<li>300 g di pomodorini ciliegino o Pachino<\/li>\n<li>3 spicchi d&#8217;aglio fresco<\/li>\n<li>150 g di olive Taggiasche denocciolate<\/li>\n<li>50 g di capperi (sotto sale o sott&#8217;aceto)<\/li>\n<li>20 g di acciughe sott&#8217;olio<\/li>\n<li>1 cipolla media<\/li>\n<li>1 gambo di sedano verde<\/li>\n<li>2 carote<\/li>\n<li>Rosmarino, salvia e alloro (per un piccolo bouquet garni)<\/li>\n<li>10 cl (1 bicchiere) di vino bianco secco<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6bdcb4d elementor-drop-cap-yes elementor-drop-cap-view-default elementor-widget elementor-widget-text-editor\" data-id=\"6bdcb4d\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;drop_cap&quot;:&quot;yes&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3><strong>Preparazione<\/strong><\/h3>\n\n<h4><strong>Sfilettare il pesce<\/strong><\/h4>\n<p>Dopo aver pulito e desquamato il pesce, tagliatelo in quattro filetti uguali e rimuovete eventuali lische. Se preferite, chiedete al vostro pescivendolo di farlo \u2014 la precisione \u00e8 importante. <\/p>\n\n<h4><strong>Brodo di pesce<\/strong><\/h4>\n<p>Utilizzate le teste e le lische per preparare un brodo leggero. In una pentola, fate soffriggere il sedano, la cipolla e le carote in un filo d&#8217;olio d&#8217;oliva. Aggiungete le teste e le lische del pesce, sfumate con il vino bianco, quindi aggiungete il bouquet garni. Coprite con acqua fredda e, una volta raggiunto il bollore, lasciate sobbollire per circa <strong>un&#8217;ora<\/strong>.   <\/p>\n\n<h4><strong>Preparazione della salsa<\/strong><\/h4>\n<p>In una padella di rame o alluminio, fate soffriggere leggermente gli spicchi d&#8217;aglio non pelati in olio d&#8217;oliva. Rimuoveteli una volta dorati. Aggiungete le acciughe e lasciatele sciogliere, quindi aggiungete i pomodori, i capperi e le olive. Cuocete per <strong>7-8 minuti<\/strong>, giusto il tempo che i pomodori inizino ad ammorbidirsi senza sfaldarsi.   <\/p>\n\n<h4><strong>Cottura dei filetti<\/strong><\/h4>\n<p>Togliete la salsa dalla padella. Aggiungete un filo d&#8217;olio d&#8217;oliva e scottate i filetti di pesce su entrambi i lati fino a quando non saranno leggermente dorati. Rimettete la salsa nella padella, aggiungete un mestolo del brodo di pesce preparato e cuocete a fuoco medio fino a quando la salsa non si addensa e i sapori si fondono.  <\/p>\n\n<h4><strong>Impiattamento<\/strong><\/h4>\n<p>Disponete i filetti di pesce su un piatto caldo e versatevi sopra la salsa mediterranea. Guarnite con foglie di basilico fresco per un tocco di colore e aroma. <\/p>\n\n<h4><strong>Abbinamento perfetto<\/strong><\/h4>\n<p>Gustate con un bicchiere fresco di <strong>Malvasia Istriana del Collio<\/strong>, servito a <strong>12\u00b0C (54\u00b0F)<\/strong> \u2014 un abbinamento perfetto per la delicata dolcezza del mare e le note vibranti del Mediterraneo.<\/p>\n\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1a1e465 elementor-widget elementor-widget-button\" data-id=\"1a1e465\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.massimodebelli.com\/it\/alchimia-del-gusto\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t<span class=\"elementor-button-icon\">\n\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-utensils\" viewBox=\"0 0 416 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.9 15.2c.8 4.7 16.1 94.5 16.1 128.8 0 52.3-27.8 89.6-68.9 104.6L168 486.7c.7 13.7-10.2 25.3-24 25.3H80c-13.7 0-24.7-11.5-24-25.3l12.9-238.1C27.7 233.6 0 196.2 0 144 0 109.6 15.3 19.9 16.1 15.2 19.3-5.1 61.4-5.4 64 16.3v141.2c1.3 3.4 15.1 3.2 16 0 1.4-25.3 7.9-139.2 8-141.8 3.3-20.8 44.7-20.8 47.9 0 .2 2.7 6.6 116.5 8 141.8.9 3.2 14.8 3.4 16 0V16.3c2.6-21.6 44.8-21.4 48-1.1zm119.2 285.7l-15 185.1c-1.2 14 9.9 26 23.9 26h56c13.3 0 24-10.7 24-24V24c0-13.2-10.7-24-24-24-82.5 0-221.4 178.5-64.9 300.9z\"><\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Per vivere la prossima magia, entra in Alchimia del Gusto<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Filetto di Scorfano \u2014 un&#8217;armonia mediterranea di pomodori, olive e capperi. \u201cQuesto piatto \u00e8 un omaggio al mare e al sole \u2014 teneri filetti di scorfano avvolti in un abbraccio mediterraneo di pomodori, olive ed erbe aromatiche. Una ricetta semplice che sa d&#8217;estate, ovunque tu sia.\u201d Massimo De Belli Chef personale italiano Ingredienti 2 scorfani [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1347,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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di Scorfano \\u2014 un'armonia mediterranea di pomodori, olive e capperi.\",\"typography_typography\":\"custom\",\"typography_font_size\":{\"unit\":\"px\",\"size\":30,\"sizes\":[]},\"display_condition_list\":[{\"display_condition_login_status\":\"subscriber\",\"_id\":\"c1fa5fa\"}]},\"elements\":[],\"widgetType\":\"heading\"},{\"id\":\"a65d2ec\",\"elType\":\"widget\",\"settings\":{\"testimonial_content\":\"\\u201cQuesto piatto \\u00e8 un omaggio al mare e al sole \\u2014 teneri filetti di scorfano avvolti in un abbraccio mediterraneo di pomodori, olive ed erbe aromatiche. Una ricetta semplice che sa d'estate, ovunque tu sia.\\u201d\",\"testimonial_image\":{\"url\":\"https:\\\/\\\/www.massimodebelli.com\\\/wp-content\\\/uploads\\\/2025\\\/09\\\/634A3691-1.jpg\",\"id\":795,\"size\":\"\",\"alt\":\"\",\"source\":\"library\"},\"testimonial_name\":\"Massimo De Belli\",\"testimonial_job\":\"Chef personale italiano\",\"display_condition_list\":[{\"display_condition_login_status\":\"subscriber\",\"_id\":\"39a47db\"}]},\"elements\":[],\"widgetType\":\"testimonial\"},{\"id\":\"06846c6\",\"elType\":\"widget\",\"settings\":{\"editor\":\"<h3><strong>Ingredienti<\\\/strong><\\\/h3>\\n<ul>\\n<li>2 scorfani (circa 500\\u2013600 g ciascuno)<\\\/li>\\n<li>Olio extra vergine d'oliva<\\\/li>\\n<li>1 mazzetto di basilico fresco<\\\/li>\\n<li>300 g di pomodorini ciliegino o Pachino<\\\/li>\\n<li>3 spicchi d'aglio fresco<\\\/li>\\n<li>150 g di olive Taggiasche denocciolate<\\\/li>\\n<li>50 g di capperi (sotto sale o sott'aceto)<\\\/li>\\n<li>20 g di acciughe sott'olio<\\\/li>\\n<li>1 cipolla media<\\\/li>\\n<li>1 gambo di sedano verde<\\\/li>\\n<li>2 carote<\\\/li>\\n<li>Rosmarino, salvia e alloro (per un piccolo bouquet garni)<\\\/li>\\n<li>10 cl (1 bicchiere) di vino bianco secco<\\\/li>\\n<\\\/ul>\",\"display_condition_list\":[{\"display_condition_login_status\":\"subscriber\",\"_id\":\"4727252\"}],\"drop_cap\":\"yes\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"6bdcb4d\",\"elType\":\"widget\",\"settings\":{\"editor\":\"<h3><strong>Preparazione<\\\/strong><\\\/h3>\\n\\n<h4><strong>Sfilettare il pesce<\\\/strong><\\\/h4>\\n<p>Dopo aver pulito e desquamato il pesce, tagliatelo in quattro filetti uguali e rimuovete eventuali lische. Se preferite, chiedete al vostro pescivendolo di farlo \\u2014 la precisione \\u00e8 importante. <\\\/p>\\n\\n<h4><strong>Brodo di pesce<\\\/strong><\\\/h4>\\n<p>Utilizzate le teste e le lische per preparare un brodo leggero. In una pentola, fate soffriggere il sedano, la cipolla e le carote in un filo d'olio d'oliva. Aggiungete le teste e le lische del pesce, sfumate con il vino bianco, quindi aggiungete il bouquet garni. Coprite con acqua fredda e, una volta raggiunto il bollore, lasciate sobbollire per circa <strong>un'ora<\\\/strong>.   <\\\/p>\\n\\n<h4><strong>Preparazione della salsa<\\\/strong><\\\/h4>\\n<p>In una padella di rame o alluminio, fate soffriggere leggermente gli spicchi d'aglio non pelati in olio d'oliva. Rimuoveteli una volta dorati. Aggiungete le acciughe e lasciatele sciogliere, quindi aggiungete i pomodori, i capperi e le olive. 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Una ricetta semplice che sa d'estate, ovunque tu sia.\\u201d<\\\/div>\\n\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t<div class=\\\"elementor-testimonial-meta elementor-has-image elementor-testimonial-image-position-aside\\\">\\n\\t\\t\\t\\t<div class=\\\"elementor-testimonial-meta-inner\\\">\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t<div class=\\\"elementor-testimonial-image\\\">\\n\\t\\t\\t\\t\\t\\t\\t<img width=\\\"522\\\" height=\\\"390\\\" src=\\\"https:\\\/\\\/www.massimodebelli.com\\\/wp-content\\\/uploads\\\/2025\\\/09\\\/634A3691-1.jpg\\\" class=\\\"attachment-full size-full wp-image-795\\\" alt=\\\"\\\" \\\/>\\t\\t\\t\\t\\t\\t<\\\/div>\\n\\t\\t\\t\\t\\t\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t<div class=\\\"elementor-testimonial-details\\\">\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t<div class=\\\"elementor-testimonial-name\\\">Massimo De Belli<\\\/div>\\n\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t\\t<div class=\\\"elementor-testimonial-job\\\">Chef personale 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De Belli","author_link":"https:\/\/www.massimodebelli.com\/it\/author\/wp_18821365\/"},"uagb_comment_info":0,"uagb_excerpt":"Filetto di Scorfano \u2014 un&#8217;armonia mediterranea di pomodori, olive e capperi. \u201cQuesto piatto \u00e8 un omaggio al mare e al sole \u2014 teneri filetti di scorfano avvolti in un abbraccio mediterraneo di pomodori, olive ed erbe aromatiche. Una ricetta semplice che sa d&#8217;estate, ovunque tu sia.\u201d Massimo De Belli Chef personale italiano Ingredienti 2 scorfani&hellip;","_links":{"self":[{"href":"https:\/\/www.massimodebelli.com\/it\/wp-json\/wp\/v2\/posts\/1396","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.massimodebelli.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.massimodebelli.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.massimodebelli.com\/it\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.massimodebelli.com\/it\/wp-json\/wp\/v2\/comments?post=1396"}],"version-history":[{"count":4,"href":"https:\/\/www.massimodebelli.com\/it\/wp-json\/wp\/v2\/posts\/1396\/revisions"}],"predecessor-version":[{"id":1446,"href":"https:\/\/www.massimodebelli.com\/it\/wp-json\/wp\/v2\/posts\/1396\/revisions\/1446"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.massimodebelli.com\/it\/wp-json\/wp\/v2\/media\/1347"}],"wp:attachment":[{"href":"https:\/\/www.massimodebelli.com\/it\/wp-json\/wp\/v2\/media?parent=1396"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.massimodebelli.com\/it\/wp-json\/wp\/v2\/categories?post=1396"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.massimodebelli.com\/it\/wp-json\/wp\/v2\/tags?post=1396"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}