{"id":3495,"date":"2025-10-13T19:35:37","date_gmt":"2025-10-13T17:35:37","guid":{"rendered":"https:\/\/www.dimarco.it\/?p=3495"},"modified":"2025-10-20T15:46:00","modified_gmt":"2025-10-20T13:46:00","slug":"un-homenaje-a-la-pasion-italiana-con-una-calida-bienvenida-britanica","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/es\/ricette\/un-tributo-alla-passione-italiana-con-un-caloroso-benvenuto-britannico","title":{"rendered":"Un homenaje a la pasi\u00f3n italiana, con una c\u00e1lida bienvenida brit\u00e1nica"},"content":{"rendered":"<p>Para celebrar la esperada llegada de la Pinsa Profesional Di Marco al Reino Unido, estamos encantados de presentar una colaboraci\u00f3n gastron\u00f3mica que une culturas, sabores y tradiciones.<\/p>\n\n\n\n<p>Pocos nombres encarnan la calidez y la sencillez de la cocina italiana con tanta autenticidad como Gennaro Contaldo, un chef muy apreciado en Inglaterra por su cocina sincera y su estilo familiar. Rostro conocido en la BBC gracias a sus apariciones con Jamie Oliver y la popular serie &quot;Two Greedy Italians&quot; con Antonio Carluccio, Gennaro ha sido durante a\u00f1os un embajador de la aut\u00e9ntica cocina italiana en el Reino Unido: generoso, alegre, profundamente arraigado en la tradici\u00f3n y la familia.<\/p>\n\n\n\n<p>En esta colaboraci\u00f3n exclusiva con Di Marco, Gennaro ha creado tres recetas irresistibles que celebran los grandes cl\u00e1sicos italianos y muestran la versatilidad \u00fanica de la Pinsa Romana: m\u00e1s ligera, m\u00e1s crujiente y m\u00e1s digerible que la pizza tradicional, resultado de un proceso artesanal cuidadoso y refinado.<\/p>\n\n\n\n<p>La primera receta es una aut\u00e9ntica fusi\u00f3n de la cocina italiana: tiernas alb\u00f3ndigas en salsa de albahaca fresca, servidas sobre una crujiente y dorada base de Pinsa Di Marco. Un plato sencillo pero reconfortante, que evoca el aroma de casa y celebra el sabor de la aut\u00e9ntica Italia.<\/p>\n\n\n\n<p>Bienvenido a un nuevo cap\u00edtulo de la excelencia italiana en el Reino Unido, con Pinsa, por supuesto.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Ingredientes<\/strong><\/p>\n\n\n\n<p>Para 4 personas<br>4 bases de Pinsa Di Marco<\/p>\n\n\n\n<p>Para la salsa de tomate:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 cucharadas de aceite de oliva virgen extra<\/li>\n\n\n\n<li>1 cebolla mediana, finamente picada<\/li>\n\n\n\n<li>1 tallo de apio, finamente picado<\/li>\n\n\n\n<li>1 zanahoria, finamente picada<\/li>\n\n\n\n<li>2 latas de 400 g de tomates pelados y picados<\/li>\n\n\n\n<li>Sal al gusto<\/li>\n\n\n\n<li>Un pu\u00f1ado de hojas de albahaca fresca<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Para las alb\u00f3ndigas:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 g de carne picada de res<\/li>\n\n\n\n<li>300 g de carne de cerdo picada<\/li>\n\n\n\n<li>70 g de pan duro, remojado en agua tibia<\/li>\n\n\n\n<li>2 dientes de ajo picados<\/li>\n\n\n\n<li>Un pu\u00f1ado de perejil fresco picado<\/li>\n\n\n\n<li>1 huevo<\/li>\n\n\n\n<li>Sal y pimienta negra reci\u00e9n molida<\/li>\n\n\n\n<li>Harina para espolvorear<\/li>\n\n\n\n<li>Aceite de semillas para fre\u00edr<\/li>\n<\/ul>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full nodisplaymobile\"><img fetchpriority=\"high\" decoding=\"async\" width=\"518\" height=\"648\" src=\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Ricette-gennaro-polpette-singola.jpg\" alt=\"\" class=\"wp-image-3511\" srcset=\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Ricette-gennaro-polpette-singola.jpg 518w, https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Ricette-gennaro-polpette-singola-240x300.jpg 240w, https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/10\/Ricette-gennaro-polpette-singola-10x12.jpg 10w\" sizes=\"(max-width: 518px) 100vw, 518px\" \/><\/figure>\n\n\n\n<p><strong>Procedimiento<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Preparar la salsa<\/strong><\/li>\n<\/ol>\n\n\n\n<p>Calienta el aceite en una cacerola grande a fuego medio. Agrega la cebolla, el apio y la zanahoria y cocina a fuego lento durante 5-6 minutos hasta que est\u00e9n tiernos. Agrega los tomates pelados, dos latas de agua y una pizca generosa de sal. Agrega la albahaca, tapa parcialmente y cocina a fuego lento durante unos 45 minutos, removiendo de vez en cuando.<\/p>\n\n\n\n<ol start=\"2\" class=\"wp-block-list\">\n<li><strong>Preparar las alb\u00f3ndigas<\/strong><\/li>\n<\/ol>\n\n\n\n<p>Exprime el pan ablandado y desmen\u00fazalo. En un taz\u00f3n grande, mezcla el pan con la carne molida, el ajo, el perejil, el huevo, el queso pecorino rallado, la sal y la pimienta. Amasa bien con las manos.<\/p>\n\n\n\n<p>Forme bolitas (del tama\u00f1o de una nuez) y reb\u00f3celas ligeramente en harina. Fr\u00edalas en aceite caliente en una sart\u00e9n honda durante 4-5 minutos hasta que est\u00e9n doradas. Escurra sobre papel absorbente.<\/p>\n\n\n\n<ol start=\"3\" class=\"wp-block-list\">\n<li><strong>Combinar y cocinar<\/strong><\/li>\n<\/ol>\n\n\n\n<p>Transfiera las alb\u00f3ndigas a la salsa de tomate y cocine por otros 15 minutos para mezclar los sabores.<\/p>\n\n\n\n<p>Mientras tanto, precalentar el horno y cocinar las bases Pinsa Di Marco seg\u00fan las instrucciones (unos 5 minutos a 250\u00b0C).<\/p>\n\n\n\n<ol start=\"4\" class=\"wp-block-list\">\n<li><strong>Montar el plato<\/strong><\/li>\n<\/ol>\n\n\n\n<p>Distribuye las alb\u00f3ndigas y la salsa sobre cada pinsa, espolvorea con m\u00e1s pecorino, a\u00f1ade algunas hojas de albahaca fresca si lo deseas y sirve bien caliente.<\/p>\n\n\n\n<p>Y esto es solo el comienzo de nuestro viaje. En las pr\u00f3ximas semanas, Gennaro presentar\u00e1 dos recetas exclusivas m\u00e1s que celebran la riqueza y variedad de la cocina italiana, desde los intensos sabores de Sicilia hasta los grandes cl\u00e1sicos de la tradici\u00f3n romana, siempre servidas en la ligera, crujiente e irresistible Pinsa Di Marco.<\/p>\n\n\n\n<p>Precalienta el horno y deja que el aroma de Italia llene tu cocina. Con Di Marco y Gennaro Contaldo, cada bocado es un viaje a casa.<\/p>","protected":false},"excerpt":{"rendered":"<p>Per celebrare il tanto atteso arrivo della Pinsa professionale Di Marco nel Regno Unito, siamo entusiasti di presentare una collaborazione gastronomica che unisce culture, sapori e tradizioni. Pochi nomi incarnano con tanta autenticit\u00e0 il calore e la semplicit\u00e0 della cucina italiana quanto Gennaro Contaldo, chef amatissimo in Inghilterra per la sua cucina sincera e il [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3503,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[63],"tags":[],"class_list":["post-3495","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Un tributo alla passione italiana \u2013 con un caloroso benvenuto britannico - Di Marco<\/title>\n<meta name=\"description\" content=\"Tenere polpette al sugo con basilico fresco, servite su una base di Pinsa Di Marco dal bordo croccante e dorato. 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