{"id":1820,"date":"2020-11-16T20:06:11","date_gmt":"2020-11-16T19:06:11","guid":{"rendered":"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-con-sgombro-uva-sultanina-e-capperi\/"},"modified":"2024-09-05T17:10:00","modified_gmt":"2024-09-05T15:10:00","slug":"strascinati-aux-maquereaux-raisins-secs-et-capres","status":"publish","type":"post","link":"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-aux-maquereaux-raisins-secs-et-capres\/?lang=fr","title":{"rendered":"Strascinati au Maquereau, Raisins Secs et C\u00e2pres : Recette du Chef Giuseppe Vivo"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 ez-toc-wrap-center counter-hierarchy ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-aux-maquereaux-raisins-secs-et-capres\/?lang=fr\/#Strascinati_au_Maquereau_Raisins_Secs_et_Capres_La_Recette_du_Chef_Giuseppe_Vivo\" >Strascinati au Maquereau, Raisins Secs et C\u00e2pres : La Recette du Chef Giuseppe Vivo<\/a><ul class='ez-toc-list-level-2' ><li class='ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-aux-maquereaux-raisins-secs-et-capres\/?lang=fr\/#Ingredients_pour_les_Strascinati_au_Maquereau_Raisins_Secs_et_Capres\" >Ingr\u00e9dients pour les Strascinati au Maquereau, Raisins Secs et C\u00e2pres<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-aux-maquereaux-raisins-secs-et-capres\/?lang=fr\/#Procedure_pour_Preparer_les_Strascinati_au_Maquereau_Raisins_Secs_et_Capres\" >Proc\u00e9dure pour Pr\u00e9parer les Strascinati au Maquereau, Raisins Secs et C\u00e2pres<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-aux-maquereaux-raisins-secs-et-capres\/?lang=fr\/#Etape_1_Preparation_du_Poisson_et_des_Raisins_Secs\" >\u00c9tape 1 : Pr\u00e9paration du Poisson et des Raisins Secs<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-aux-maquereaux-raisins-secs-et-capres\/?lang=fr\/#Etape_2_Cuisson_des_Tomates_Cerises_et_de_la_Chapelure\" >\u00c9tape 2 : Cuisson des Tomates Cerises et de la Chapelure<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-aux-maquereaux-raisins-secs-et-capres\/?lang=fr\/#Etape_3_Assemblage_du_Plat\" >\u00c9tape 3 : Assemblage du Plat<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-aux-maquereaux-raisins-secs-et-capres\/?lang=fr\/#Conseils_pour_une_Execution_Parfaite_de_la_Recette\" >Conseils pour une Ex\u00e9cution Parfaite de la Recette<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-aux-maquereaux-raisins-secs-et-capres\/?lang=fr\/#Choisir_des_Ingredients_de_Qualite\" >Choisir des Ingr\u00e9dients de Qualit\u00e9<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-aux-maquereaux-raisins-secs-et-capres\/?lang=fr\/#La_Tradition_Pugliese_Reinterpretee_de_Maniere_Gastronomique\" >La Tradition Pugliese R\u00e9interpr\u00e9t\u00e9e de Mani\u00e8re Gastronomique<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-aux-maquereaux-raisins-secs-et-capres\/?lang=fr\/#Decouvrez_lExcellence_des_Ingredients_Italiens_Achetez_des_Maintenant_la_Farine_Forte_320_la_Semoule_Proteique_14_et_lHuile_Peranzana\" >D\u00e9couvrez l&#8217;Excellence des Ingr\u00e9dients Italiens : Achetez d\u00e8s Maintenant la Farine Forte 320, la Semoule Prot\u00e9ique 14 et l&#8217;Huile Peranzana<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h1><span class=\"ez-toc-section\" id=\"Strascinati_au_Maquereau_Raisins_Secs_et_Capres_La_Recette_du_Chef_Giuseppe_Vivo\"><\/span>Strascinati au Maquereau, Raisins Secs et C\u00e2pres : La Recette du Chef Giuseppe Vivo<span class=\"ez-toc-section-end\"><\/span><\/h1>\n<p>Les <strong>strascinati au maquereau, raisins secs et c\u00e2pres<\/strong> repr\u00e9sentent une recette typique de la tradition pugliese. N\u00e9e de la cuisine paysanne, elle a \u00e9t\u00e9 r\u00e9interpr\u00e9t\u00e9e de mani\u00e8re gastronomique par le chef <strong>Giuseppe Vivo<\/strong> du <a href=\"https:\/\/www.anticacucina1983.it\/\">restaurant <strong>Antica Cucina 1983<\/strong> <\/a>\u00e0 Barletta, transformant un plat simple en une v\u00e9ritable \u0153uvre d&#8217;art culinaire. Cette recette met en valeur des ingr\u00e9dients de haute qualit\u00e9, tels que le maquereau frais, les raisins secs et la chapelure faite maison, ce qui en fait un plat parfait pour ceux qui recherchent un mets raffin\u00e9 et authentique.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Ingredients_pour_les_Strascinati_au_Maquereau_Raisins_Secs_et_Capres\"><\/span>Ingr\u00e9dients pour les Strascinati au Maquereau, Raisins Secs et C\u00e2pres<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Pour pr\u00e9parer cette d\u00e9licieuse recette pour 4 personnes, vous aurez besoin de :<\/p>\n<ul>\n<li><strong>250g de strascinati<\/strong> : r\u00e9alis\u00e9s avec les Farines Naturelles \u00e8Viva (30 % Forte 320 | Farine de bl\u00e9 tendre type &#8220;0&#8221; avec germe de bl\u00e9, 70 % Prot\u00e9ique 14 | Semoule de bl\u00e9 dur re-moulue avec germe de bl\u00e9 vivant)<\/li>\n<li><strong>4 tomates cerises rouges<\/strong> : pel\u00e9es, coup\u00e9es en quartiers et pass\u00e9es dans la chapelure<\/li>\n<li><strong>Huile d&#8217;Olive Vierge Extra Bio<\/strong> : de vari\u00e9t\u00e9 monoc\u00e9page Peranzana OLIO PIANO<\/li>\n<li><strong>1 gousse d&#8217;ail<\/strong> : \u00e9cras\u00e9e<\/li>\n<li><strong>24 raisins secs<\/strong><\/li>\n<li><strong>200g de filets de maquereau frais<\/strong>, nettoy\u00e9s<\/li>\n<li><strong>Chapelure de pain rassis<\/strong> : faite avec les Farines Naturelles \u00e8Viva (50 % Forte 320 | Farine de bl\u00e9 tendre type &#8220;0&#8221; avec germe de bl\u00e9, 50 % Prot\u00e9ique 14 | Semoule de bl\u00e9 dur re-moulue avec germe de bl\u00e9 vivant)<\/li>\n<li><strong>Poudre de c\u00e2pres<\/strong><\/li>\n<li><strong>Zeste de citron jaune<\/strong><\/li>\n<\/ul>\n<p>Ces ingr\u00e9dients sont simples mais soigneusement s\u00e9lectionn\u00e9s, repr\u00e9sentant l&#8217;essence de la tradition pugliese.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Procedure_pour_Preparer_les_Strascinati_au_Maquereau_Raisins_Secs_et_Capres\"><\/span>Proc\u00e9dure pour Pr\u00e9parer les Strascinati au Maquereau, Raisins Secs et C\u00e2pres<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Etape_1_Preparation_du_Poisson_et_des_Raisins_Secs\"><\/span>\u00c9tape 1 : Pr\u00e9paration du Poisson et des Raisins Secs<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li>Dans une po\u00eale, versez un filet d&#8217;<strong>huile d&#8217;olive vierge extra bio<\/strong> de vari\u00e9t\u00e9 monoc\u00e9page Peranzana.<\/li>\n<li>Faites chauffer \u00e0 feu doux, puis ajoutez l&#8217;ail \u00e9cras\u00e9. Une fois dor\u00e9, retirez l&#8217;ail.<\/li>\n<li>Ajoutez les filets de maquereau coup\u00e9s en morceaux et les raisins secs. Augmentez l\u00e9g\u00e8rement la chaleur et faites cuire pendant 3 \u00e0 4 minutes. Une fois dor\u00e9s, r\u00e9servez.<\/li>\n<\/ol>\n<h3><span class=\"ez-toc-section\" id=\"Etape_2_Cuisson_des_Tomates_Cerises_et_de_la_Chapelure\"><\/span>\u00c9tape 2 : Cuisson des Tomates Cerises et de la Chapelure<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li>Dans la m\u00eame po\u00eale, faites frire les tomates cerises rouges avec un peu d&#8217;huile, jusqu&#8217;\u00e0 ce qu&#8217;elles soient dor\u00e9es. Retirez-les de la po\u00eale et r\u00e9servez-les au chaud.<\/li>\n<li>Dans la m\u00eame huile, faites revenir la chapelure avec la poudre de c\u00e2pres jusqu&#8217;\u00e0 ce qu&#8217;elle devienne croustillante. R\u00e9servez \u00e9galement.<\/li>\n<\/ol>\n<h3><span class=\"ez-toc-section\" id=\"Etape_3_Assemblage_du_Plat\"><\/span>\u00c9tape 3 : Assemblage du Plat<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li>Faites cuire les <strong>strascinati<\/strong> dans une grande quantit\u00e9 d&#8217;eau sal\u00e9e, en suivant les instructions sur l&#8217;emballage.<\/li>\n<li>\u00c9gouttez-les al dente et transf\u00e9rez-les dans la po\u00eale o\u00f9 le poisson a \u00e9t\u00e9 cuit. M\u00e9langez la p\u00e2te \u00e0 feu doux pour permettre aux saveurs de bien se marier.<\/li>\n<li>Dressez la p\u00e2te dans des assiettes, ajoutez les tomates cerises frites et saupoudrez de chapelure \u00e0 la poudre de c\u00e2pres pour une touche croustillante.<\/li>\n<li>Terminez avec un zeste de citron r\u00e2p\u00e9.<\/li>\n<\/ol>\n<h2><span class=\"ez-toc-section\" id=\"Conseils_pour_une_Execution_Parfaite_de_la_Recette\"><\/span>Conseils pour une Ex\u00e9cution Parfaite de la Recette<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Choisir_des_Ingredients_de_Qualite\"><\/span>Choisir des Ingr\u00e9dients de Qualit\u00e9<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Pour mettre en valeur cette recette, le choix des ingr\u00e9dients est fondamental. Le maquereau doit \u00eatre frais, tandis que les raisins secs apportent une touche sucr\u00e9e qui contraste avec la saveur sal\u00e9e des c\u00e2pres.<\/p>\n<p>L&#8217;utilisation de farines de haute qualit\u00e9 pour les <strong>strascinati<\/strong> et la chapelure maison permet d&#8217;obtenir une texture unique qui sublime chaque bouch\u00e9e. Ne sous-estimez pas non plus l&#8217;importance de l&#8217;<strong>huile d&#8217;olive vierge extra<\/strong> : la vari\u00e9t\u00e9 Peranzana utilis\u00e9e dans cette recette est l&#8217;une des plus pris\u00e9es, offrant une saveur fruit\u00e9e et ronde aux plats.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"La_Tradition_Pugliese_Reinterpretee_de_Maniere_Gastronomique\"><\/span>La Tradition Pugliese R\u00e9interpr\u00e9t\u00e9e de Mani\u00e8re Gastronomique<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Cette recette repr\u00e9sente un \u00e9quilibre parfait entre tradition et innovation. Gr\u00e2ce \u00e0 l&#8217;exp\u00e9rience du chef <strong>Giuseppe Vivo<\/strong> et \u00e0 l&#8217;utilisation d&#8217;ingr\u00e9dients locaux de qualit\u00e9, des plats comme les <strong>strascinati au maquereau, raisins secs et c\u00e2pres<\/strong> deviennent des exp\u00e9riences gastronomiques raffin\u00e9es, tout en conservant leur lien avec la cuisine paysanne dont ils sont issus.<\/p>\n<p>Le restaurant <strong>Antica Cucina 1983<\/strong> \u00e0 Barletta est un exemple de la mani\u00e8re dont la tradition pugliese peut \u00eatre r\u00e9interpr\u00e9t\u00e9e sans perdre son authenticit\u00e9. Le chef Giuseppe Vivo, avec sa cr\u00e9ativit\u00e9, \u00e9l\u00e8ve la simplicit\u00e9 des ingr\u00e9dients de tous les jours, en les transformant en v\u00e9ritables protagonistes de plats sophistiqu\u00e9s et savoureux.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Decouvrez_lExcellence_des_Ingredients_Italiens_Achetez_des_Maintenant_la_Farine_Forte_320_la_Semoule_Proteique_14_et_lHuile_Peranzana\"><\/span>D\u00e9couvrez l&#8217;Excellence des Ingr\u00e9dients Italiens : Achetez d\u00e8s Maintenant la Farine Forte 320, la Semoule Prot\u00e9ique 14 et l&#8217;Huile Peranzana<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Essayez d\u00e8s aujourd&#8217;hui la <a href=\"https:\/\/www.agricolapiano.com\/en\/natural-flour\/116-red-line-all-purposeplain-flour-type-0-for-contemporary-pizza-strong-additive-free-with-germ-high-hydration-8056477660416.html\"><strong>Forte 320<\/strong><\/a>, la farine de bl\u00e9 tendre type &#8220;0&#8221; avec germe de bl\u00e9 qui transformera vos p\u00e2tes en v\u00e9ritables chefs-d&#8217;\u0153uvre culinaires. Ne manquez pas l&#8217;occasion\u2014<a href=\"https:\/\/www.agricolapiano.com\/en\/natural-flour\/116-red-line-all-purposeplain-flour-type-0-for-contemporary-pizza-strong-additive-free-with-germ-high-hydration-8056477660416.html\"><strong>achetez-la maintenant<\/strong><\/a> et donnez \u00e0 vos recettes la qualit\u00e9 qu&#8217;elles m\u00e9ritent !<\/p>\n<p>Si vous cherchez une p\u00e2te avec une structure impeccable et une saveur authentique, choisissez la <a href=\"https:\/\/www.agricolapiano.com\/fr\/farines-naturelles\/141-semoule-de-ble-dur-remoulue-avec-germe-farine-professionnelle-des-pouilles-riche-en-proteines-ideale-pour-les-pates-8056477660478.html\"><strong>Prot\u00e9ique 14<\/strong><\/a> : la semoule de bl\u00e9 dur re-moulue enrichie de germe de bl\u00e9. N&#8217;attendez plus, ramenez chez vous la qualit\u00e9 qui fait la diff\u00e9rence. <a href=\"https:\/\/www.agricolapiano.com\/fr\/farines-naturelles\/141-semoule-de-ble-dur-remoulue-avec-germe-farine-professionnelle-des-pouilles-riche-en-proteines-ideale-pour-les-pates-8056477660478.html\"><strong>Commandez aujourd&#8217;hui<\/strong><\/a> et d\u00e9couvrez le secret des grands chefs.<\/p>\n<p>Vous souhaitez sublimer vos plats avec une huile d&#8217;olive vierge extra au go\u00fbt unique ? L&#8217;<a href=\"https:\/\/www.agricolapiano.com\/fr\/huile-d-olive-extra-vierge-italienne\/121-huile-d-olive-vierge-extra-bio-italienne-500ml-pressee-a-froid-primee-fruite-moyen-achetez-directement-8056477660089.html\"><strong>Huile d&#8217;Olive Vierge Extra Bio Peranzana OLIO PIANO<\/strong><\/a> est ce qu&#8217;il vous faut. Ne ratez pas l&#8217;opportunit\u00e9 de l&#8217;ajouter \u00e0 votre cuisine\u2014<a href=\"https:\/\/www.agricolapiano.com\/fr\/huile-d-olive-extra-vierge-italienne\/121-huile-d-olive-vierge-extra-bio-italienne-500ml-pressee-a-froid-primee-fruite-moyen-achetez-directement-8056477660089.html\"><strong>achetez-la maintenant<\/strong><\/a> et donnez \u00e0 vos plats une saveur inoubliable !<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-648 size-large\" src=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-683x1024.jpg\" alt=\"\" width=\"683\" height=\"1024\" srcset=\"https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-683x1024.jpg 683w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-200x300.jpg 200w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-768x1152.jpg 768w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-1024x1536.jpg 1024w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-1365x2048.jpg 1365w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-1920x2880.jpg 1920w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-1440x2160.jpg 1440w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-1200x1800.jpg 1200w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-780x1170.jpg 780w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-600x900.jpg 600w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-550x825.jpg 550w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-370x555.jpg 370w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-255x383.jpg 255w, https:\/\/www.agricolapiano.com\/blogpiano\/wp-content\/uploads\/2020\/11\/Pino-scaled.jpg 1706w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gli strascinati con sgombro, uva sultanina e capperi ricetta dello chef Giuseppe Vivo del Ristorante Antica Cucina 1983 di Barletta (BT).<\/p>\n","protected":false},"author":2,"featured_media":1818,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1858,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[5885,5918],"tags":[2140,2141,8926,8927,2145,8929,8930,8932,2146,8933,2144,8931,8928],"class_list":["post-1820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farines-et-semoules","category-recettes-farines","tag-chef-giuseppe-vivo-fr","tag-lello-lacerenza-fr","tag-mots-cles-de-recherche-strascinati-au-maquereau","tag-pates-au-maquereau-et-raisins-secs","tag-raisins-secs-et-capres","tag-recette-gastronomique-au-maquereau","tag-recette-strascinati-au-maquereau","tag-recette-traditionnelle-pugliese-strascinati","tag-restaurant-antica-cucina-1983","tag-restaurant-antica-cucina-barletta","tag-strascinati-aux-maquereaux","tag-strascinati-avec-capres-et-maquereau","tag-strascinati-avec-poisson-et-capres"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Strascinati au Maquereau : Recette Gastronomique<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez comment pr\u00e9parer les strascinati au maquereau, raisins secs et c\u00e2pres. Une recette gastronomique avec la Farine Forte 320 et l&#039;Huile d&#039;Olive Vierge Extra Bio.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/strascinati-aux-maquereaux-raisins-secs-et-capres\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Strascinati au Maquereau : Recette Gastronomique\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez comment pr\u00e9parer les strascinati au maquereau, raisins secs et c\u00e2pres. 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