{"id":29502,"date":"2025-10-13T09:06:57","date_gmt":"2025-10-13T09:06:57","guid":{"rendered":"https:\/\/www.petramare.it\/en-us\/?p=29502"},"modified":"2026-02-01T11:00:06","modified_gmt":"2026-02-01T11:00:06","slug":"totano-ripieno-di-friscous-dello-chef-ivan-tronci","status":"publish","type":"post","link":"https:\/\/www.petramare.it\/en-us\/blog\/totano-ripieno-di-friscous-dello-chef-ivan-tronci\/","title":{"rendered":"Flying squid stuffed with Friscous\u00ae by chef Ivan Tronci"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"29502\" class=\"elementor elementor-29502\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"wd-negative-gap elementor-element elementor-element-b8451da e-flex e-con-boxed e-con e-parent\" data-id=\"b8451da\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-73f3b54 wd-width-100 elementor-widget elementor-widget-wd_title\" data-id=\"73f3b54\" data-element_type=\"widget\" data-widget_type=\"wd_title.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"title-wrapper wd-set-mb reset-last-child wd-title-color-default wd-title-style-default wd-title-size-default text-left\">\n\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"title-subtitle subtitle-color-default subtitle-style-default wd-fontsize-xs\">\n\t\t\t\t\tRicetta di: chef Ivan Tronci\t\t\t\t<\/div>\n\t\t\t\n\t\t\t<div class=\"liner-continer\">\n\t\t\t\t<h4 class=\"woodmart-title-container title wd-fontsize-l\">Ingredients for 4 people<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"title-after_title reset-last-child wd-fontsize-xs\">\n\t\t\t\t\t<ul><li>4 flying squids of 100 g each<\/li><li>160 g celery<\/li><li>360 g potatoes<\/li><li>2 cloves of garlic<\/li><li>rosemary to taste<\/li><li>mint to taste<\/li><li>parsley to taste<\/li><li>1 sprig of fresh oregano<\/li><li>100 ml balsamic vinegar<\/li><li>25 g honey<\/li><li>extra virgin olive oil to taste<\/li><li>orange zest<\/li><li>salt<\/li><li>pink pepper<\/li><li>280 g Friscous<\/li><\/ul>\t\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>\n\t\t\t\t<div class=\"elementor-element elementor-element-106433f wd-width-100 elementor-widget elementor-widget-wd_title\" data-id=\"106433f\" data-element_type=\"widget\" data-widget_type=\"wd_title.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"title-wrapper wd-set-mb reset-last-child wd-title-color-default wd-title-style-default wd-title-size-default text-left\">\n\n\t\t\t\n\t\t\t<div class=\"liner-continer\">\n\t\t\t\t<h4 class=\"woodmart-title-container title wd-fontsize-l\">Procedure<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"title-after_title reset-last-child wd-fontsize-xs\">\n\t\t\t\t\t<p>Cut the potatoes into cubes and saut\u00e9 them in a pan with a drizzle of oil, a clove of garlic in its skin and a sprig of rosemary. Cut the celery into cubes and saut\u00e9 it in a wide pan with a drizzle of oil, pink pepper and mint. In a bowl combine the potatoes and celery, adding chopped parsley, oregano, extra virgin olive oil, orange zest and Friscous\u00ae. Fill the flying squids, previously prepared, and seal them using a toothpick. Cook the stuffed flying squids in a pot with a drizzle of oil, or pass them on the grill. Prepare a reduction of balsamic vinegar and honey and glaze the flying squids once cooked. Serve the flying squids on a potato cream.<\/p>\t\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>\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>Ricetta di: chef Ivan Tronci Ingredients for 4 people 4 flying squids of 100 g each 160 g celery 360<\/p>\n","protected":false},"author":1,"featured_media":29503,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140,138],"tags":[],"class_list":["post-29502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-ivan-tronci","category-recipe-book"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Flying squid stuffed with Friscous\u00ae by chef Ivan Tronci - Petramar\u00e8<\/title>\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.petramare.it\/en-us\/blog\/totano-ripieno-di-friscous-dello-chef-ivan-tronci\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flying squid stuffed with Friscous\u00ae by chef Ivan Tronci - 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