{"id":62298,"date":"2021-07-14T17:21:15","date_gmt":"2021-07-14T15:21:15","guid":{"rendered":"https:\/\/projectfood-fr.stackstaging.com\/?p=62298"},"modified":"2023-02-15T11:47:41","modified_gmt":"2023-02-15T10:47:41","slug":"deuxieme-rendez-vous-avec-invite-dans-la-salle-demo-gastronomie","status":"publish","type":"post","link":"https:\/\/projectfood.fr\/?p=62298","title":{"rendered":"Deuxi\u00e8me rendez-vous avec un h\u00f4te dans la salle de d\u00e9monstration gastronomique"},"content":{"rendered":"<p>Dans ce <strong>rendez-vous de Projectfood<\/strong>, nous avons comme invit\u00e9 le <strong>Chef Alex Camisotti<\/strong>, qui, en utilisant les <strong>\u00e9quipements de Projectfood<\/strong>, pr\u00e9parera un plat repr\u00e9sentatif de la r\u00e9gion <strong>Lombardie<\/strong>, qui semble remonter jusqu\u2019au Moyen Age,caract\u00e9ris\u00e9 par une coupe de viande particuli\u00e8re rendue extr\u00eamement tendre par la longue cuisson.<\/p>\n<p>Habituellement propos\u00e9 comme un plat unique avec l\u2019in\u00e9vitable <strong>risotto jaune<\/strong>.<\/p>\n<p>Dans cette vid\u00e9o, nous choisissons de vous pr\u00e9senter la version du Chef Camisotti, du <strong>risotto safran<\/strong> aux oxytrous \u00e0 la milanaise de mani\u00e8re simple et sans pr\u00e9tention&#8230; laissons le go\u00fbt parler et vous transporter dans un voyage parmi les saveurs traditionnelles de ce territoire.<\/p>\n<p>L\u2019\u00e9quipement utilis\u00e9 pour ce rendez-vous est la <strong>Cuisini\u00e8re \u00e0 gaz 4 feux Projectfood<\/strong>, qui avec sa polyvalence est parfaite pour les cuisines professionnelles des petits et grands restaurants, des cantines et des fast-foods, sans exception, vous assurant efficacit\u00e9 et fonctionnalit\u00e9 au plus haut niveau.<\/p>\n<p><strong>Les ingr\u00e9dients pour ex\u00e9cuter le plat sont les suivants\u00a0:<\/strong><\/p>\n<ul>\n<li>Riz<\/li>\n<li>Carnaroli,<\/li>\n<li>Safran<\/li>\n<li>Os trou de veau<\/li>\n<li>Beurre<\/li>\n<li>Parmesan<\/li>\n<li>Carotte, c\u00e9leri et oignon<\/li>\n<\/ul>\n<p>Une bonne vision du personnel de Projectfood!<\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=MHUtHSgerS8\">Regardez la vid\u00e9o ici<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans ce rendez-vous de Projectfood, nous avons comme invit\u00e9 le Chef Alex Camisotti, qui, en utilisant les \u00e9quipements de Projectfood, pr\u00e9parera un plat repr\u00e9sentatif de la r\u00e9gion Lombardie, qui semble remonter jusqu\u2019au Moyen Age,caract\u00e9ris\u00e9 par une coupe de viande particuli\u00e8re rendue extr\u00eamement tendre par la longue cuisson. Habituellement propos\u00e9 comme un plat unique avec l\u2019in\u00e9vitable [&hellip;]<\/p>\n","protected":false},"author":5301,"featured_media":62304,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[81],"tags":[],"class_list":["post-62298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ristorazione"],"featured_image_src":{"landsacpe":["https:\/\/projectfood.fr\/wp-content\/uploads\/2021\/07\/secondo-appuntamento-con-ospite-nella-sala-demo-gastronomia.png",300,300,false],"list":["https:\/\/projectfood.fr\/wp-content\/uploads\/2021\/07\/secondo-appuntamento-con-ospite-nella-sala-demo-gastronomia.png",300,300,false],"medium":["https:\/\/projectfood.fr\/wp-content\/uploads\/2021\/07\/secondo-appuntamento-con-ospite-nella-sala-demo-gastronomia.png",300,300,false],"full":["https:\/\/projectfood.fr\/wp-content\/uploads\/2021\/07\/secondo-appuntamento-con-ospite-nella-sala-demo-gastronomia.png",300,300,false]},"_links":{"self":[{"href":"https:\/\/projectfood.fr\/index.php?rest_route=\/wp\/v2\/posts\/62298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/projectfood.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/projectfood.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/projectfood.fr\/index.php?rest_route=\/wp\/v2\/users\/5301"}],"replies":[{"embeddable":true,"href":"https:\/\/projectfood.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=62298"}],"version-history":[{"count":0,"href":"https:\/\/projectfood.fr\/index.php?rest_route=\/wp\/v2\/posts\/62298\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/projectfood.fr\/index.php?rest_route=\/wp\/v2\/media\/62304"}],"wp:attachment":[{"href":"https:\/\/projectfood.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/projectfood.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/projectfood.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}