{"id":1611,"date":"2022-11-28T12:10:49","date_gmt":"2022-11-28T11:10:49","guid":{"rendered":"https:\/\/professional.tognana.com\/blog\/?p=1611"},"modified":"2022-11-28T12:10:53","modified_gmt":"2022-11-28T11:10:53","slug":"ricetta-seppie-umido","status":"publish","type":"post","link":"https:\/\/professional.tognana.com\/it\/blog\/ricette-consigli\/ricetta-seppie-umido\/","title":{"rendered":"Ricetta delle seppie in umido, anzi &#8220;in tocio&#8221;"},"content":{"rendered":"\n<p>A grande richiesta torna nel blog <a href=\"https:\/\/professional.tognana.com\/blog\/\" target=\"_blank\" rel=\"noreferrer noopener\">Tognana Professional <\/a>una ricetta tutta veneta realizzata dallo chef&nbsp;<a href=\"https:\/\/www.instagram.com\/aston_luca\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Aston_Luca<\/strong><\/a>, all\u2019anagrafe Civitaliani Luca, che nella sua bio di Instagram si definisce proprio un <em>local influencer<\/em>.<\/p>\n\n\n\n<p>Di recente ha gi\u00e0 stuzzicato i nostri palati con la <a href=\"https:\/\/professional.tognana.com\/blog\/ricette-consigli\/sarde-in-saor-ricetta-chef-veneto\/\" target=\"_blank\" rel=\"noreferrer noopener\">ricetta delle Sarde in Saor<\/a>, un vero must per gli amanti della laguna. Te la sei persa? Nessun problema, puoi recuperarla proprio ora!<\/p>\n\n\n\n<figure class=\"wp-block-embed aligncenter is-type-wp-embed is-provider-professional-blog-tognana wp-block-embed-professional-blog-tognana\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"WrGoHjFLh1\"><a href=\"https:\/\/professional.tognana.com\/it\/blog\/ricette-consigli\/sarde-in-saor-ricetta-chef-veneto\/\">Sarde in saor: una ricetta secondo tradizione<\/a><\/blockquote><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Sarde in saor: una ricetta secondo tradizione&#8221; &#8212; Professional Blog - Tognana\" src=\"https:\/\/professional.tognana.com\/it\/blog\/ricette-consigli\/sarde-in-saor-ricetta-chef-veneto\/embed\/#?secret=QxS40ovooP#?secret=WrGoHjFLh1\" data-secret=\"WrGoHjFLh1\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Oggi lo chef ci propone un altro <strong>grande classico della cucina veneziana<\/strong>, seguendo pedissequamente la <strong>ricetta che gli ha insegnato la nonna<\/strong> per un gusto assolutamente perfetto.<\/p>\n\n\n\n<p>Stiamo parlando delle seppie in umido, anzi &#8220;in tocio&#8221;, se vogliamo dirla in dialetto veneto. Il &#8220;tocio&#8221; \u00e8 sostanzialmente tutto ci\u00f2 che pu\u00f2 essere considerato un sugo ottenuto dalla cottura della carne o del pesce, con cui si fa volentieri la scarpetta o, ancora meglio, da gustare insieme alla polenta.<\/p>\n\n\n\n<p>Noi abbiamo gi\u00e0 l&#8217;acquolina in bocca, e tu? Vediamo insieme come realizzare questo piatto della tradizione.<\/p>\n\n\n\n<h2>La ricetta delle seppie in umido<\/h2>\n\n\n\n<p>Per realizzare questo secondo piatto la preparazione \u00e8 molto semplice, quello che conta davvero \u00e8 la <strong>scelta di materie prime fresche e di qualit\u00e0<\/strong>. Ora che ti abbiamo svelato il segreto pi\u00f9 importante possiamo metterci ai fornelli!<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"1200\" height=\"1800\" data-id=\"1614\"  src=\"https:\/\/professional.tognana.com\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-1.jpg\" alt=\"\" class=\"wp-image-1614\" srcset=\"https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-1.jpg 1200w, https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-1-200x300.jpg 200w, https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-1-683x1024.jpg 683w, https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-1-768x1152.jpg 768w, https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-1-1024x1536.jpg 1024w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"1200\" height=\"1800\" data-id=\"1615\"  src=\"https:\/\/professional.tognana.com\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-3.jpg\" alt=\"\" class=\"wp-image-1615\" srcset=\"https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-3.jpg 1200w, https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-3-200x300.jpg 200w, https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-3-683x1024.jpg 683w, https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-3-768x1152.jpg 768w, https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-3-1024x1536.jpg 1024w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"1200\" height=\"1800\" data-id=\"1616\"  src=\"https:\/\/professional.tognana.com\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-2.jpg\" alt=\"\" class=\"wp-image-1616\" srcset=\"https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-2.jpg 1200w, https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-2-200x300.jpg 200w, https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-2-683x1024.jpg 683w, https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-2-768x1152.jpg 768w, https:\/\/professional.tognana.com\/it\/blog\/wp-content\/uploads\/2022\/11\/ricetta-seppie-in-umido-2-1024x1536.jpg 1024w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n<\/figure>\n\n\n\n<h3>Ingredienti<\/h3>\n\n\n\n<ul>\n<li>600 g di seppie freschissime<\/li>\n\n\n\n<li>prezzemolo dell&#8217;orto<\/li>\n\n\n\n<li>qualche cucchiaiata di passata di pomodoro<\/li>\n\n\n\n<li>1 spicchio d&#8217;aglio<\/li>\n<\/ul>\n\n\n\n<h3>Procedimento<\/h3>\n\n\n\n<ol>\n<li>Per praticit\u00e0 lasciati curare le seppie dal tuo pescivendolo di fiducia. In alternativa procedi con la pulizia togliendo occhi e becco con un coltellino e sfilando la cartilagine centrale.<\/li>\n\n\n\n<li>Procedi poi con una rapida lavata in acqua fredda per togliere tutta la sabbia e ogni altra presenza indesiderata.<\/li>\n\n\n\n<li>A questo punto puoi tagliarle a pezzi non troppo piccoli.<\/li>\n\n\n\n<li>Prendi una casseruola di qualit\u00e0 (lo chef Aston_Luca ha utilizzato la <a href=\"https:\/\/professional.tognana.com\/it\/pentole-padelle-accessori-per-la-cottura\/pro-diamond.html\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Linea&nbsp;Pro-Diamond<\/strong><\/a>&nbsp;di Tognana Professional) e aggiungi tutto insieme un giro di olio evo, le seppie, il prezzemolo tritato e l&#8217;aglio.<\/li>\n\n\n\n<li>Lasciale cuocere sul fuoco a fiamma medio bassa, facendo attenzione a dare una mescolata di tanto in tanto. Se diventano troppo secche puoi sempre aggiungere un goccio d&#8217;acqua.<\/li>\n\n\n\n<li>Una volta passati circa 20-30 minuti (da regoolare in base alla quantit\u00e0 e alla grossezza delle seppie) la ricetta \u00e8 pronta per essere servita!<\/li>\n<\/ol>\n\n\n\n<p>Accompagnamento indispensabile \u00e8 la polenta: il connubio assolutamente perfetto insieme al &#8220;tocio&#8221; caldo.<\/p>\n\n\n\n<p>E per l&#8217;impiattamento? La <strong><a href=\"https:\/\/professional.tognana.com\/it\/piatti-e-porcellane\/piatti\/factory.html\" target=\"_blank\" rel=\"noreferrer noopener\">Linea Factory<\/a><\/strong>, tutta <strong>Made in Italy<\/strong>, \u00e8 la cornice perfetta per questa ricetta d&#8217;altri tempi eppure sempre cos\u00ec attuale. La trovi disponibile nello <a href=\"https:\/\/professional.tognana.com\/it\/\" target=\"_blank\" rel=\"noreferrer noopener\">shop Tognana Professional<\/a>!<\/p>\n\n\n\n<div class=\"wp-container-1 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/professional.tognana.com\/it\/piatti-e-porcellane\/piatti\/factory.html\" target=\"_blank\" rel=\"noreferrer noopener\">Scopri la collezione Factory<\/a><\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-embed aligncenter is-type-rich is-provider-instagram wp-block-embed-instagram\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https:\/\/www.instagram.com\/reel\/ClgHWXoAblm\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"14\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; 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style=\"margin-left: 8px;\"> <div style=\" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"><\/div> <div style=\" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"><\/div><\/div><div style=\"margin-left: auto;\"> <div style=\" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"><\/div> <div style=\" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"><\/div> <div style=\" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"><\/div><\/div><\/div> <div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;\"> <div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;\"><\/div> <div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;\"><\/div><\/div><\/a><p style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\"><a href=\"https:\/\/www.instagram.com\/reel\/ClgHWXoAblm\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;\" target=\"_blank\">A post shared by Luca Aston  Chef veneto (@aston_luca)<\/a><\/p><\/div><\/blockquote><script async src=\"\/\/platform.instagram.com\/en_US\/embeds.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>La ricetta tradizionale delle seppie in umido, dette &#8220;seppie in tocio&#8221;, proposta dallo chef veneto Luca Aston.<\/p>\n","protected":false},"author":2,"featured_media":1613,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18],"tags":[49,21,22],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ricetta delle seppie in umido, anzi &quot;in tocio&quot; | Professional Blog - Tognana<\/title>\n<meta name=\"description\" content=\"La ricetta tradizionale delle seppie in umido, dette &quot;seppie in tocio&quot;, proposta dallo chef veneto Luca Aston.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/professional.tognana.com\/it\/blog\/ricette-consigli\/ricetta-seppie-umido\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" 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