{"id":4097,"date":"2026-07-31T07:13:21","date_gmt":"2026-07-31T07:13:21","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-greci\/lakerda-palamita-greca-sotto-sale\/"},"modified":"2026-07-31T07:13:21","modified_gmt":"2026-07-31T07:13:21","slug":"lakerda-palamita-greca-sotto-sale","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-greci\/lakerda-palamita-greca-sotto-sale\/","title":{"rendered":"Lakerda: palamita greca sotto sale"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-it-gr-lakerda-salt-cured-bonito-slices{\n  --tsh-page:#f8f5ef;\n  --tsh-paper:#ffffff;\n  --tsh-paper-warm:#fffdf9;\n  --tsh-ink:#18201e;\n  --tsh-copy:#46514e;\n  --tsh-muted:#68726f;\n  --tsh-line:#e7dfd4;\n  --tsh-line-strong:#d8cbb9;\n  --tsh-gold:#a36b12;\n  --tsh-gold-deep:#6d4307;\n  --tsh-gold-soft:#f8edda;\n  --tsh-night:#192622;\n  --tsh-night-2:#24332f;\n  --tsh-sage:#176745;\n  --tsh-sage-soft:#eaf6ef;\n  --tsh-blue:#285c9d;\n  --tsh-blue-soft:#edf4fd;\n  --tsh-rose:#994435;\n  --tsh-rose-soft:#fbefec;\n  --tsh-violet:#6c5094;\n  --tsh-violet-soft:#f4eff9;\n  --tsh-shadow-sm:0 1px 2px rgba(38,32,24,.04),0 10px 28px rgba(38,32,24,.055);\n  --tsh-shadow-md:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n  --tsh-shadow-lg:0 2px 4px rgba(38,32,24,.045),0 24px 72px rgba(38,32,24,.095);\n  --tsh-radius-xl:24px;\n  --tsh-radius-lg:18px;\n  --tsh-radius-md:14px;\n  --tsh-radius-sm:11px;\n  --tsh-ease:cubic-bezier(.2,.75,.2,1);\n  --tsh-font:\"Barlow\",\"Avenir Next\",\"Segoe UI Variable\",\"Segoe UI\",Inter,Roboto,Helvetica,Arial,sans-serif;\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1200px,calc(100% - 24px));\n  margin:clamp(14px,2vw,30px) auto clamp(34px,5vw,64px);\n  color:var(--tsh-ink);\n  color-scheme:light;\n  font-family:var(--tsh-font);\n  font-size:16px;\n  font-weight:400;\n  font-kerning:normal;\n  font-optical-sizing:auto;\n  font-feature-settings:\"kern\" 1,\"liga\" 1,\"calt\" 1;\n  line-height:1.72;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  -moz-osx-font-smoothing:grayscale;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices *,\n#recipe-it-gr-lakerda-salt-cured-bonito-slices *::before,\n#recipe-it-gr-lakerda-salt-cured-bonito-slices *::after{box-sizing:border-box}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd,table,caption){margin:0;padding:0}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices :where(img){display:block;max-width:100%}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices :where(a:focus-visible,summary:focus-visible){outline:3px solid rgba(163,107,18,.28);outline-offset:3px;border-radius:9px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-anchor,\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step[id]{scroll-margin-top:88px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices:lang(ar) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-it-gr-lakerda-salt-cured-bonito-slices:lang(zh-Hans) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-it-gr-lakerda-salt-cured-bonito-slices:lang(ja) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-it-gr-lakerda-salt-cured-bonito-slices:lang(ko) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){letter-spacing:0}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices:lang(ar) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-it-gr-lakerda-salt-cured-bonito-slices:lang(zh-Hans) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-it-gr-lakerda-salt-cured-bonito-slices:lang(ja) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-it-gr-lakerda-salt-cured-bonito-slices:lang(ko) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){text-transform:none}\n\n\/* Shared card system *\/\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card{\n  position:relative;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line);\n  border-radius:var(--tsh-radius-xl);\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-md);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card::after{\n  content:\"\";\n  position:absolute;\n  inset:0;\n  z-index:2;\n  border-radius:inherit;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.84);\n  pointer-events:none;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card-head{\n  --tone:var(--tsh-gold-deep);\n  --tone-bg:#faf4e9;\n  --tone-rgb:109,67,7;\n  position:relative;\n  z-index:1;\n  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font-weight:770;\n  letter-spacing:-.03em;\n  line-height:1.16;\n  text-wrap:balance;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-head-copy{\n  max-width:920px;\n  margin-top:9px;\n  color:var(--tsh-copy);\n  font-size:14.5px;\n  line-height:1.66;\n  text-wrap:pretty;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card-body{position:relative;z-index:1;padding:clamp(22px,3.2vw,38px)}\n\n\/* Masthead *\/\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-masthead{\n  position:relative;\n  display:block;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line-strong);\n  border-radius:26px;\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-title-wrap{\n  position:relative;\n  min-width:0;\n  padding:clamp(34px,4.3vw,54px) clamp(22px,4.6vw,58px) clamp(30px,4vw,48px);\n  background:\n    radial-gradient(circle at 100% 0%,rgba(163,107,18,.13),transparent 27rem),\n    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11px;\n  border:1px solid #dfc89f;\n  border-radius:999px;\n  background:rgba(255,250,241,.9);\n  color:#62400d;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.9);\n  font-size:12px;\n  font-weight:710;\n  line-height:1.2;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-hero{\n  position:relative;\n  min-width:0;\n  border-block:1px solid var(--tsh-line);\n  background:#ece4d8;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-hero img{\n  display:block;\n  width:100%;\n  height:auto;\n  aspect-ratio:16\/9;\n  object-fit:cover;\n  object-position:center;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-hero figcaption{\n  padding:12px clamp(17px,3vw,31px);\n  border-top:1px solid var(--tsh-line);\n  background:#fff;\n  color:var(--tsh-muted);\n  font-size:12.5px;\n  line-height:1.52;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-facts{\n  --tsh-fact-cols:6;\n  display:grid;\n  grid-template-columns:repeat(var(--tsh-fact-cols),minmax(0,1fr));\n  gap:1px;\n  padding:1px;\n  background:var(--tsh-line);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-facts--5{--tsh-fact-cols:5}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-fact{position:relative;min-width:0;padding:15px 16px 16px;background:var(--tsh-paper-warm)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-fact::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:linear-gradient(var(--tsh-gold),transparent 78%);opacity:.62}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-fact dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9.5px;font-weight:830;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-fact dd{color:var(--tsh-ink);font-size:15px;font-weight:780;letter-spacing:-.012em;line-height:1.3;font-variant-numeric:tabular-nums}\n\n\/* Sticky quick navigation *\/\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav{\n  position:sticky;\n  top:12px;\n  z-index:30;\n  display:flex;\n  flex-wrap:wrap;\n  gap:7px;\n  margin-bottom:20px;\n  padding:8px;\n  overflow-x:auto;\n  overscroll-behavior-inline:contain;\n  border:1px solid rgba(216,203,185,.92);\n  border-radius:17px;\n  background:rgba(255,255,255,.94);\n  box-shadow:0 1px 2px rgba(38,32,24,.045),0 12px 34px rgba(38,32,24,.075);\n  scrollbar-width:none;\n  counter-reset:tsh-nav;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav::-webkit-scrollbar{display:none}\n@supports ((-webkit-backdrop-filter:blur(14px)) or (backdrop-filter:blur(14px))){\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav{background:rgba(255,255,255,.82);-webkit-backdrop-filter:saturate(145%) blur(14px);backdrop-filter:saturate(145%) blur(14px)}\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav a{\n  counter-increment:tsh-nav;\n  display:inline-flex;\n  align-items:center;\n  gap:7px;\n  min-height:38px;\n  padding:6px 12px 6px 7px;\n  border:1px solid #e4d5bc;\n  border-radius:999px;\n  background:#fffaf2;\n  color:#58380a;\n  font-size:12.5px;\n  font-weight:730;\n  line-height:1.2;\n  text-decoration:none;\n  white-space:nowrap;\n  transition:border-color .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease),transform .18s var(--tsh-ease),box-shadow .18s var(--tsh-ease);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav a::before{\n  content:counter(tsh-nav,decimal-leading-zero);\n  display:grid;\n  min-width:25px;\n  height:25px;\n  padding-inline:4px;\n  place-items:center;\n  border-radius:999px;\n  background:#efe1c7;\n  color:#70470a;\n  font-size:9px;\n  font-weight:850;\n  letter-spacing:.04em;\n  line-height:1;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav a:hover{border-color:#c9a15a;background:#f8edd9;box-shadow:0 5px 13px rgba(111,67,5,.08);transform:translateY(-1px)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav a[aria-current=\"location\"]{border-color:var(--tsh-night);background:var(--tsh-night);color:#fff}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav a[aria-current=\"location\"]::before{background:#f1c772;color:#2b2110}\n\n\/* Editorial overview *\/\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(24px,4.2vw,52px)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-prose p{color:var(--tsh-copy);font-size:15px;line-height:1.79;text-wrap:pretty}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-prose p+p{margin-top:15px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-callout{\n  position:relative;\n  margin-top:19px;\n  padding:16px 18px 16px 20px;\n  border:1px solid #dfc89e;\n  border-inline-start:4px solid var(--tsh-gold);\n  border-radius:12px;\n  background:linear-gradient(135deg,#fff8ec,#fffdf8);\n  box-shadow:0 8px 22px rgba(111,67,5,.045);\n  color:#513b1a;\n  font-size:14px;\n  font-weight:640;\n  line-height:1.64;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-key-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px;margin-top:27px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-key{\n  --tsh-key-tone:var(--tsh-gold);\n  --tsh-key-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:18px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--tsh-key-bg),#fff 72%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-key::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--tsh-key-tone)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-key-no{display:grid;width:34px;height:34px;flex:0 0 auto;place-items:center;border-radius:10px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.15);color:#f3c873;font-size:11.5px;font-weight:860;line-height:1}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-key h4{color:var(--tsh-ink);font-size:15px;font-weight:780;line-height:1.35}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan{\n  overflow:hidden;\n  margin-top:27px;\n  border:1px solid #ded4c6;\n  border-radius:17px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-head{\n  padding:18px 20px;\n  border-bottom:1px solid var(--tsh-line);\n  background:\n    radial-gradient(circle at 96% 0%,rgba(109,67,7,.09),transparent 15rem),\n    linear-gradient(135deg,#f8f3ea,#fff 86%);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-kicker{margin-bottom:5px;color:var(--tsh-gold-deep);font-size:9.5px;font-weight:830;letter-spacing:.145em;line-height:1.4;text-transform:uppercase}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-head h4{color:var(--tsh-ink);font-size:18px;font-weight:800;letter-spacing:-.015em;line-height:1.32}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,220px),1fr));gap:1px;background:var(--tsh-line);list-style:none}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-item{--plan-tone:var(--tsh-gold);position:relative;min-width:0;padding:18px;background:linear-gradient(150deg,#fffdf9,#fff)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-item::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--plan-tone)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-item:nth-child(4n+2){--plan-tone:#4d6359}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-item:nth-child(4n+3){--plan-tone:#66565c}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-item:nth-child(4n+4){--plan-tone:#59666d}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-when{display:inline-flex;margin-bottom:9px;padding:5px 8px;border:1px solid #e0d3c0;border-radius:999px;background:#faf5ed;color:#654714;font-size:10.5px;font-weight:800;line-height:1.2}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-item strong{display:block;margin-bottom:6px;color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-item p{color:var(--tsh-copy);font-size:13px;line-height:1.6}\n\n\/* Ingredients *\/\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,430px),1fr));gap:15px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card{overflow:hidden;border:1px solid var(--tsh-line);border-radius:16px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card h4{\n  position:relative;\n  padding:16px 19px 14px 23px;\n  border-bottom:1px solid var(--tsh-line);\n  background:linear-gradient(135deg,#fbf6ed,#fff);\n  color:var(--tsh-ink);\n  font-size:16px;\n  font-weight:780;\n  line-height:1.35;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card h4::before{content:\"\";position:absolute;inset-block:17px 15px;inset-inline-start:0;width:3px;border-start-end-radius:999px;border-end-end-radius:999px;background:var(--tsh-sage)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card ul{list-style:none}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card li{\n  display:grid;\n  grid-template-columns:minmax(88px,auto) minmax(0,1fr);\n  gap:13px;\n  align-items:start;\n  padding:12px 18px;\n  border-bottom:1px solid var(--tsh-line);\n  color:var(--tsh-copy);\n  font-size:14px;\n  line-height:1.52;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-amount{display:inline-flex;width:max-content;max-width:100%;min-height:26px;align-items:center;padding:3px 8px;border:1px solid #e4d8c7;border-radius:999px;background:#f8f3eb;color:var(--tsh-ink);font-size:12.5px;font-weight:800;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card small{display:block;margin-top:4px;color:var(--tsh-muted);font-size:12.2px;line-height:1.46}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-note-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;margin-top:15px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-note{\n  position:relative;\n  min-width:0;\n  padding:17px 18px;\n  padding-inline-start:51px;\n  border:1px solid var(--tsh-line);\n  border-radius:14px;\n  background:linear-gradient(145deg,#fbfaf7,#fff);\n  box-shadow:0 7px 20px rgba(38,32,24,.035);\n  color:var(--tsh-copy);\n  font-size:13.5px;\n  line-height:1.6;\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-note::before{content:\"i\";position:absolute;inset-block-start:17px;inset-inline-start:17px;display:grid;width:23px;height:23px;place-items:center;border:1px solid #c9aa71;border-radius:50%;background:#fff;color:var(--tsh-gold-deep);font-family:Georgia,serif;font-size:14px;font-style:italic;line-height:1}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-stages{display:grid;gap:18px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-stage-card{\n  --stage-tone:#73542d;\n  --stage-tone-rgb:115,84,45;\n  --stage-bg:#f8f3ea;\n  --stage-pill:#fcf8f1;\n  --stage-border:#ded0bb;\n  overflow:hidden;\n  border:1px solid #ded6ca;\n  border-radius:18px;\n  background:var(--tsh-paper-warm);\n  box-shadow:0 1px 2px rgba(38,32,24,.035),0 12px 30px rgba(38,32,24,.05);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-stage-card:nth-child(4n+2){--stage-tone:#4d6359;--stage-tone-rgb:77,99,89;--stage-bg:#f2f6f3;--stage-pill:#f7faf8;--stage-border:#cfdad4}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-stage-card:nth-child(4n+3){--stage-tone:#66565c;--stage-tone-rgb:102,86,92;--stage-bg:#f6f2f3;--stage-pill:#faf7f8;--stage-border:#ddd1d5}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-stage-card:nth-child(4n+4){--stage-tone:#59666d;--stage-tone-rgb:89,102,109;--stage-bg:#f2f5f6;--stage-pill:#f7f9fa;--stage-border:#d1d9dd}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-stage-head{\n  display:grid;\n  grid-template-columns:auto minmax(0,1fr) auto;\n  gap:14px;\n  align-items:center;\n  padding:17px 20px;\n  border-bottom:1px solid var(--stage-border);\n  background:\n    radial-gradient(circle at 96% 0%,rgba(var(--stage-tone-rgb),.09),transparent 15rem),\n    linear-gradient(135deg,var(--stage-bg),#fff 86%);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-stage-badge{display:grid;width:40px;height:40px;place-items:center;border:1px solid rgba(255,255,255,.42);border-radius:50%;background:linear-gradient(145deg,var(--stage-tone),rgba(25,38,34,.9));box-shadow:0 5px 13px rgba(25,38,34,.12);color:#fff;font-size:11.5px;font-weight:820;letter-spacing:.035em;line-height:1}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;letter-spacing:-.012em;line-height:1.3}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-stage-time{padding:6px 11px;border:1px solid var(--stage-border);border-radius:999px;background:rgba(255,255,255,.72);box-shadow:inset 0 1px 0 rgba(255,255,255,.9);color:var(--stage-tone);font-size:11.5px;font-weight:760;line-height:1.2;white-space:nowrap}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step-grid{display:grid;grid-template-columns:1fr;gap:0;background:#fff;list-style:none}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step{\n  position:relative;\n  display:grid;\n  grid-template-columns:42px minmax(0,1fr);\n  gap:15px;\n  min-width:0;\n  padding:22px 24px;\n  border:0;\n  border-bottom:1px solid rgba(216,203,185,.68);\n  background:linear-gradient(90deg,rgba(var(--stage-tone-rgb),.035),#fff 19%);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step::before{content:\"\";position:absolute;inset-block:58px -1px;inset-inline-start:41px;width:1px;background:linear-gradient(rgba(var(--stage-tone-rgb),.34),rgba(216,203,185,.3))}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step:last-child::before{display:none}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step>div{max-width:920px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step-no{position:relative;z-index:1;display:grid;width:36px;height:36px;place-items:center;border:1px solid rgba(var(--stage-tone-rgb),.22);border-radius:50%;background:#fff;box-shadow:0 4px 11px rgba(25,38,34,.08);color:var(--stage-tone);font-size:11px;font-weight:850;letter-spacing:.025em;line-height:1}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step h4{margin-bottom:6px;color:var(--tsh-ink);font-size:16px;font-weight:790;letter-spacing:-.012em;line-height:1.34}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step p{color:var(--tsh-copy);font-size:14px;line-height:1.69;text-wrap:pretty}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-cue{display:inline-flex;align-items:flex-start;gap:6px;margin-top:10px;padding:6px 10px;border:1px solid rgba(var(--stage-tone-rgb),.23);border-radius:999px;background:rgba(var(--stage-tone-rgb),.065);color:var(--stage-tone);font-size:11.5px;font-weight:760;line-height:1.38}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-cue::before{content:\"\u2713\";flex:0 0 auto;font-size:10px;font-weight:900;line-height:1.55}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step-grid--flat{--stage-tone:#59666d;--stage-tone-rgb:89,102,109;overflow:hidden;border:1px solid var(--tsh-line);border-radius:17px}\n\n\/* Control points and troubleshooting *\/\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-control-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-control{\n  --control-tone:var(--tsh-gold);\n  --control-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--control-bg),#fff 75%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-control::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--control-tone)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-control-label{margin-bottom:6px;color:var(--tsh-muted);font-size:9.5px;font-weight:840;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-control strong{display:block;color:var(--tsh-ink);font-size:22px;font-weight:840;letter-spacing:-.025em;line-height:1.18;font-variant-numeric:tabular-nums}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-control p{margin-top:8px;color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table-wrap{margin-top:19px;overflow-x:auto;border:1px solid var(--tsh-line);border-radius:15px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table caption{padding:15px 17px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#fbf8f2,#fff);text-align:start;color:var(--tsh-ink);font-size:15px;font-weight:800;line-height:1.35}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table th{padding:12px 14px;background:var(--tsh-night-2);color:#fff;font-size:10px;font-weight:840;letter-spacing:.105em;line-height:1.35;text-align:start;text-transform:uppercase}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table th:nth-child(1){width:24%}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table th:nth-child(2){width:38%}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table th:nth-child(3){width:38%}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table td{padding:14px;border-top:1px solid var(--tsh-line);border-inline-end:1px solid var(--tsh-line);color:var(--tsh-copy);font-size:13px;line-height:1.55;vertical-align:top}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table td:last-child,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table th:last-child{border-inline-end:0}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table td:first-child{color:var(--tsh-ink);font-weight:780}\n\n\/* Practical cards and FAQ *\/\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card{\n  --practical-tone:var(--tsh-gold);\n  --practical-bg:#fff9ef;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(145deg,var(--practical-bg),#fff 68%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--practical-tone)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card h4{display:flex;align-items:center;gap:10px;margin-bottom:8px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;line-height:1.35}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card h4::before{content:\"\";width:18px;height:2px;flex:0 0 auto;border-radius:999px;background:var(--practical-tone)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card p,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card li{color:var(--tsh-copy);font-size:13.6px;line-height:1.63}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card ul,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card li+li{margin-top:5px}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-swap{\n  overflow:hidden;\n  margin-top:15px;\n  border:1px solid #ded6ca;\n  border-radius:16px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-swap-head{padding:17px 20px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#f6f2f3,#fff 86%)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-swap-head h4{margin-bottom:5px;color:var(--tsh-ink);font-size:16px;font-weight:800;line-height:1.35}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-swap-head p{color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-swap-list>div{display:grid;grid-template-columns:minmax(155px,.62fr) minmax(0,1.38fr);gap:16px;padding:14px 18px;border-bottom:1px solid var(--tsh-line)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-swap-list>div:nth-child(even){background:#fdfbf8}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-swap-list>div:last-child{border-bottom:0}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-swap-list dt{color:var(--tsh-ink);font-size:13.2px;font-weight:800;line-height:1.48}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-swap-list dd{color:var(--tsh-copy);font-size:13.2px;line-height:1.58}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-swap-list dd strong{color:#66565c;font-weight:800}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;align-items:start}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq{\n  min-width:0;\n  overflow:hidden;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq-top{display:grid;grid-template-columns:38px minmax(0,1fr) 30px;gap:11px;align-items:center;min-height:68px;padding:14px 15px;background:linear-gradient(135deg,#fbf7ef,#fff)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq-top::after{content:\"+\";display:grid;width:28px;height:28px;place-items:center;border:1px solid #ddcfbb;border-radius:9px;background:#fff;color:var(--tsh-gold-deep);font-size:18px;font-weight:650;line-height:1;transition:transform .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79;transform:rotate(180deg)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq-no{display:grid;width:35px;height:35px;place-items:center;border-radius:11px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.14);color:#f3c873;font-size:11px;font-weight:860;line-height:1}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq h4{color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq-answer p{padding:16px;color:var(--tsh-copy);font-size:13.5px;line-height:1.65}\n\n\/* Nutrition and closing *\/\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-nutrition{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;padding:1px;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:var(--tsh-line);box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-nutrition>div{position:relative;min-width:0;padding:15px;background:linear-gradient(145deg,#fff,#fdfbf8)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-nutrition>div::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:var(--tsh-sage);opacity:.55}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-nutrition dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.125em;line-height:1.35;text-transform:uppercase}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-nutrition dd{color:var(--tsh-ink);font-size:16px;font-weight:820;letter-spacing:-.018em;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-nutrition-note{margin-top:13px;color:var(--tsh-muted);font-size:12.5px;line-height:1.6}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-close{\n  position:relative;\n  overflow:hidden;\n  padding:clamp(25px,3.4vw,38px);\n  border:1px solid #31413c;\n  border-radius:21px;\n  background:\n    radial-gradient(circle at 100% 0%,rgba(243,200,115,.17),transparent 23rem),\n    linear-gradient(135deg,var(--tsh-night),var(--tsh-night-2));\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-close::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:4px;background:linear-gradient(var(--tsh-gold),#e2b968)}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-close::after{content:\"\u201c\";position:absolute;inset-inline-end:clamp(18px,4vw,48px);inset-block-start:-27px;color:rgba(255,255,255,.055);font-family:Georgia,serif;font-size:180px;line-height:1;pointer-events:none}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-close-kicker{position:relative;z-index:1;margin-bottom:7px;color:#f1c878;font-size:10px;font-weight:840;letter-spacing:.16em;text-transform:uppercase}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-close-quote{position:relative;z-index:1;max-width:930px;color:#fff;font-size:clamp(21px,2.4vw,28px);font-weight:760;letter-spacing:-.028em;line-height:1.34;text-wrap:balance}\n#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-close-copy{position:relative;z-index:1;max-width:930px;margin-top:10px;color:#ccd6d2;font-size:13.8px;line-height:1.65}\n\n\/* Desktop refinements *\/\n@media (min-width:901px){\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card-head--split{display:grid;grid-template-columns:minmax(0,1.18fr) minmax(260px,.72fr);column-gap:clamp(28px,4vw,52px);align-items:end}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card-head--split .tsh-head-copy{grid-column:2;grid-row:1\/span 2;align-self:end;margin:0;padding-inline-start:clamp(22px,3vw,34px);border-inline-start:1px solid rgba(var(--tone-rgb),.22)}\n}\n@media (min-width:1040px){\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-title-wrap{padding:54px 58px 48px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-title{font-size:clamp(45px,4.05vw,58px)}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-title-accent{font-size:.455em}\n}\n\n\/* Hover polish *\/\n@media (hover:hover) and (pointer:fine){\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-key,\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-control,\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card,\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq,\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card{transition:transform .2s var(--tsh-ease),border-color .2s var(--tsh-ease),box-shadow .2s var(--tsh-ease)}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-key:hover,\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-control:hover,\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-card:hover,\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq:hover,\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card:hover{transform:translateY(-3px);border-color:#cfbfa7;box-shadow:0 2px 4px rgba(38,32,24,.035),0 16px 34px rgba(38,32,24,.08)}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq-top:hover::after{border-color:#c7aa78;background:#fff8ec}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq[open] .tsh-faq-top:hover::after{background:var(--tsh-night)}\n}\n\n\/* Responsive *\/\n@media (max-width:900px){\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-copy-grid{grid-template-columns:1fr}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-key-grid,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-control-grid{grid-template-columns:1fr}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-facts{--tsh-fact-cols:3}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-nutrition{grid-template-columns:repeat(3,minmax(0,1fr))}\n}\n@media (max-width:720px){\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices{width:calc(100% - 12px);margin-top:10px;font-size:15.5px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-anchor,\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step[id]{scroll-margin-top:77px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-masthead{border-radius:18px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-title-wrap{padding:31px 19px 27px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-title{font-size:clamp(34px,10.8vw,46px);line-height:1.01}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-title-accent{margin-top:10px;font-size:.52em;line-height:1.2}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-lead{margin-top:17px;font-size:16px;line-height:1.67}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card-head{padding:22px 19px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card-head::before{inset-block:22px;inset-inline-start:0}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card-head h3{font-size:clamp(22px,6.8vw,28px)}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card-body{padding:20px 17px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav{top:6px;flex-wrap:nowrap;gap:6px;margin-bottom:18px;padding:7px;border-radius:15px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav a{min-height:36px;padding-inline-end:11px;font-size:11.8px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav a::before{min-width:23px;height:23px;font-size:8.5px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-grid,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-note-grid,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-practical-grid,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq-grid{grid-template-columns:1fr}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step{border-inline-end:0;border-bottom:1px solid rgba(216,203,185,.68)}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step{grid-template-columns:36px minmax(0,1fr);gap:12px;padding:18px 16px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step::before{inset-block:53px -1px;inset-inline-start:33px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step:last-child::before{display:none}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-cue{border-radius:10px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table-wrap{overflow:visible;border:0;border-radius:0;background:transparent;box-shadow:none}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table{display:block;min-width:0;border-collapse:separate;table-layout:auto}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table caption{display:block;margin-bottom:10px;border:1px solid var(--tsh-line);border-radius:13px;background:#fbf8f2}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table thead{position:absolute;width:1px;height:1px;overflow:hidden;clip:rect(0 0 0 0);clip-path:inset(50%);white-space:nowrap}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table tbody{display:grid;gap:10px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table tr{display:block;overflow:hidden;border:1px solid var(--tsh-line);border-radius:14px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table tbody tr:nth-child(even){background:#fff}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table td{display:grid;grid-template-columns:minmax(96px,34%) minmax(0,1fr);gap:12px;padding:12px 14px;border:0;border-bottom:1px solid var(--tsh-line);font-size:13px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table td:last-child{border-bottom:0}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table td::before{content:attr(data-label);color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.105em;line-height:1.45;text-transform:uppercase}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-table td:first-child{background:#fbf7ef;color:var(--tsh-ink);font-size:13.5px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-close{border-radius:18px}\n}\n@media (max-width:520px){\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-facts{--tsh-fact-cols:2}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-nutrition{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-grid{grid-template-columns:1fr}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-swap-list>div{grid-template-columns:1fr;gap:4px;padding:13px 15px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-stage-head{grid-template-columns:auto minmax(0,1fr)}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-stage-time{grid-column:2;justify-self:start}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card li{grid-template-columns:84px minmax(0,1fr);gap:10px;padding:12px 13px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-amount{font-size:11.8px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq-top{grid-template-columns:36px minmax(0,1fr) 28px;padding:13px}\n}\n@media (max-width:370px){\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices{width:calc(100% - 8px)}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-title-wrap{padding-inline:16px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card-body{padding-inline:14px}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card li{grid-template-columns:76px minmax(0,1fr)}\n}\n\n\/* Motion, contrast and print *\/\n@media (prefers-reduced-motion:reduce){\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices *,#recipe-it-gr-lakerda-salt-cured-bonito-slices *::before,#recipe-it-gr-lakerda-salt-cured-bonito-slices *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}\n}\n@media (forced-colors:active){\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-masthead,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-close,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step-no,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-stage-badge,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq-no{border:1px solid CanvasText}\n}\n@media print{\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices{width:100%;max-width:none;margin:0;color:#000;font-size:10.5pt;line-height:1.42}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-quick-nav,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-hero{display:none!important}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-masthead{display:block}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-masthead,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-title-wrap,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-card-head,#recipe-it-gr-lakerda-salt-cured-bonito-slices 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.tsh-practical-card,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-ingredient-card,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-note,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-step,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-plan-item,#recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-swap-list>div{box-shadow:none;break-inside:avoid}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-faq-top::after{display:none}\n  #recipe-it-gr-lakerda-salt-cured-bonito-slices .tsh-close::after{content:\"travelshelper.com\";position:static;display:block;margin-top:8pt;color:#666!important;font-family:inherit;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-it-gr-lakerda-salt-cured-bonito-slices\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-gr-lakerda-salt-cured-bonito-slices\" aria-describedby=\"recipe-summary-it-gr-lakerda-salt-cured-bonito-slices\">\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"tsh-main-kicker\">Antica salagione greca \u00b7 Palamita, sale marino e freddo controllato<\/p>\n      <h2 class=\"tsh-title\" id=\"recipe-title-it-gr-lakerda-salt-cured-bonito-slices\"><span class=\"tsh-title-main\"><b>Lakerda<\/b> palamita greca maturata sotto sale,<\/span><span class=\"tsh-title-accent\">servita fredda con cipolla rossa e olio d\u2019oliva<\/span><\/h2>\n      <p class=\"tsh-lead\" id=\"recipe-summary-it-gr-lakerda-salt-cured-bonito-slices\">La palamita, gi\u00e0 sottoposta ad abbattimento antiparassitario documentato, viene pulita, salata in frigorifero e maturata in una salamoia misurata.<\/p>\n      <ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\"><li>Antipasto<\/li><li>Cucina greca<\/li><li>Salagione<\/li><li>Difficolt\u00e0 avanzata<\/li><\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Lakerda-\u2013-Salt-Cured-Bonito-Slices-3.webp\" alt=\"Fette sottili di palamita greca sotto sale con cipolla rossa, aneto e olio d\u2019oliva\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Lakerda servita fredda dopo una salagione controllata, con cipolla rossa, aneto e olio d\u2019oliva.<\/figcaption><\/figure>\n    <dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Quantit\u00e0, tempi e stima nutrizionale\"><div class=\"tsh-fact\"><dt>Quantit\u00e0<\/dt><dd>8 porzioni da antipasto<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>0 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Salagione e maturazione<\/dt><dd>10 giorni<\/dd><\/div><div class=\"tsh-fact\"><dt>Totale<\/dt><dd>10 giorni<\/dd><\/div><div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 245 kcal<\/dd><\/div><\/dl>\n  <\/header>\n  <nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida della ricetta\"><a href=\"#resumen-it-gr-lakerda-salt-cured-bonito-slices\">Panoramica<\/a><a href=\"#plan-it-gr-lakerda-salt-cured-bonito-slices\">Piano di preparazione<\/a><a href=\"#ingredientes-it-gr-lakerda-salt-cured-bonito-slices\">Ingredienti<\/a><a href=\"#preparacion-it-gr-lakerda-salt-cured-bonito-slices\">Preparazione<\/a><a href=\"#control-it-gr-lakerda-salt-cured-bonito-slices\">Punti di controllo<\/a><a href=\"#practica-it-gr-lakerda-salt-cured-bonito-slices\">Servizio e conservazione<\/a><a href=\"#faq-it-gr-lakerda-salt-cured-bonito-slices\">Domande frequenti<\/a><a href=\"#nutricion-it-gr-lakerda-salt-cured-bonito-slices\">Valori nutrizionali<\/a><\/nav>\n  <section class=\"tsh-card tsh-anchor\" id=\"resumen-it-gr-lakerda-salt-cured-bonito-slices\" aria-labelledby=\"resumen-title-it-gr-lakerda-salt-cured-bonito-slices\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\">\n      <p class=\"tsh-kicker\">01 \u00b7 Un pesce salato ma non cotto, il cui controllo comincia dal fornitore<\/p>\n      <h3 id=\"resumen-title-it-gr-lakerda-salt-cured-bonito-slices\">Usate palamita con abbattimento documentato e mantenete ogni passaggio fra 0 e 4 \u00b0C<\/h3>\n      <p class=\"tsh-head-copy\">La lakerda risulta soda e setosa soltanto con materia prima tracciabile e una salagione condotta come processo controllato.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-copy-grid\">\n        <div class=\"tsh-prose\"><p>La lakerda \u00e8 un meze pregiato di palamita sotto sale, presente sulle tavole greche, turche e del Mediterraneo orientale. Dopo una pulizia accurata, una prima salagione e la maturazione in salamoia, la polpa diventa chiara, soda e setosa; viene servita a fettine con cipolla rossa e olio d\u2019oliva. Poich\u00e9 il pesce non viene cotto, questa non \u00e8 una preparazione da improvvisare e non \u00e8 adatta a chi non ha esperienza. Provenienza verificabile, abbattimento antiparassitario documentato, freddo continuo, igiene e pesature precise sono condizioni essenziali, non dettagli facoltativi.<\/p><p>Acquistate palamita da un pescivendolo affidabile e chiedete una conferma scritta o riportata in etichetta che il pesce sia idoneo al consumo crudo e abbia completato un trattamento antiparassitario riconosciuto. Un regime previsto \u00e8 \u221220 \u00b0C o meno per almeno sette giorni; nel settore professionale esistono alternative a temperature inferiori e per tempi convalidati. Sale, limone, aceto e una comune marinatura domestica non sostituiscono questo trattamento. Scongelate il pesce chiuso in frigorifero, mai a temperatura ambiente. Persone in gravidanza, immunodepresse, molto giovani o anziane dovrebbero evitare il pesce crudo o non completamente cotto.<\/p><p>La palamita appartiene inoltre ai pesci che possono accumulare istamina se la catena del freddo viene interrotta prima dell\u2019acquisto. Una volta formata, l\u2019istamina non viene eliminata in modo affidabile da lavaggio, congelamento, cottura o salagione, e l\u2019odore non dimostra che il prodotto sia sicuro. Perci\u00f2 bisogna conoscere e rispettare la storia termica del pesce. Rifiutate materia prima di provenienza dubbia e mantenete ogni fase fra 0 e 4 \u00b0C. Usate utensili sanificati e un contenitore alimentare non reattivo. Se non sapete per quanto tempo il pesce sia rimasto sopra 4 \u00b0C, scartatelo senza tentare di recuperarlo con altro sale.<\/p><\/div>\n        <div class=\"tsh-prose\"><p>La preparazione richiede l\u2019eliminazione di testa, coda, interiora, branchie, sangue scuro e residui lungo la colonna. Affidate al pescivendolo questa pulizia tecnica e fate ricavare pezzi di filetto disliscati, poi controllateli nuovamente a casa. Sciacquateli molto brevemente e asciugateli completamente. Coprite ogni superficie con sale grosso non iodato, pesato, e tenete il recipiente in frigorifero per sette giorni. Ogni giorno eliminate con utensili puliti il liquido espulso e ripristinate il contatto completo con il sale. Il contenitore va coperto, ma non chiuso ermeticamente se non si segue un procedimento professionale validato.<\/p><p>Dopo la salagione sciacquate rapidamente i pezzi e trasferiteli in una salamoia al 15%, preparata con 150 g di sale per ogni litro d\u2019acqua. Fate bollire l\u2019acqua per sciogliere il sale, quindi raffreddate completamente la soluzione prima di aggiungere il pesce. Lasciate maturare per tre giorni fra 0 e 4 \u00b0C. Questa proporzione pesata \u00e8 pi\u00f9 riproducibile dei vecchi metodi basati sul galleggiamento di un uovo o di una patata. La polpa deve essere soda e avere un profumo pulito di mare, mai acido, ammoniacale o dolciastro. L\u2019esame sensoriale permette di rifiutare un lotto alterato, ma non certifica l\u2019assenza di istamina o microrganismi.<\/p><p>Al momento del servizio prelevate soltanto la quantit\u00e0 necessaria. Asciugatela, eliminate pelle ed eventuale polpa scura, quindi affettate sottilmente in senso trasversale alle fibre. Un breve passaggio in acqua fredda attenua un\u2019eccessiva sapidit\u00e0, ma le fette vanno subito asciugate, rimesse al freddo e consumate in giornata. Condite con cipolla rossa, aneto e olio d\u2019oliva; il limone \u00e8 facoltativo e non deve coprire il pesce. La lakerda rimane sempre un alimento refrigerato pronto al consumo: non \u00e8 una conserva stabile a temperatura ambiente e non va trattata come tale.<\/p><div class=\"tsh-callout\" role=\"note\">La salagione non sostituisce l\u2019abbattimento antiparassitario documentato. N\u00e9 il congelamento n\u00e9 il sale eliminano l\u2019istamina gi\u00e0 formata a causa di una cattiva gestione della temperatura.<\/div><\/div>\n      <\/div>\n      <div class=\"tsh-key-grid\" aria-label=\"Punti tecnici\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Abbattimento documentato dal fornitore<\/h4><\/div><p>Ottenete una conferma scritta o in etichetta; un breve congelamento domestico non \u00e8 automaticamente equivalente.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Sempre fra 0 e 4 \u00b0C<\/h4><\/div><p>Scongelamento, salagione, salamoia, taglio e conservazione avvengono tutti in frigorifero.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Salamoia pesata al 15%<\/h4><\/div><p>Usate 150 g di sale per 1 l d\u2019acqua, fate sciogliere a caldo e raffreddate completamente prima di introdurre il pesce.<\/p><\/section><\/div><section class=\"tsh-plan tsh-anchor\" id=\"plan-it-gr-lakerda-salt-cured-bonito-slices\" aria-labelledby=\"plan-title-it-gr-lakerda-salt-cured-bonito-slices\">\n        <div class=\"tsh-plan-head\"><p class=\"tsh-plan-kicker\">Organizzazione<\/p><h4 id=\"plan-title-it-gr-lakerda-salt-cured-bonito-slices\">Dieci giorni di lavorazione refrigerata, con controlli a ogni passaggio<\/h4><\/div>\n        <ol class=\"tsh-plan-grid\"><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Prima del giorno 1<\/span><strong>Verificare la palamita<\/strong><p>Confermate specie, catena del freddo e abbattimento antiparassitario con il fornitore.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Giorni 1\u20137<\/span><strong>Salare in frigorifero<\/strong><p>Mantenete ogni superficie coperta di sale ed eliminate ogni giorno il liquido espulso.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Giorni 8\u201310<\/span><strong>Maturare nella salamoia al 15%<\/strong><p>Usate salamoia pesata, bollita e raffreddata e mantenete sempre 0\u20134 \u00b0C.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Giorno del servizio<\/span><strong>Pulire e affettare a freddo<\/strong><p>Preparate soltanto ci\u00f2 che serve e rimettete immediatamente il resto in frigorifero.<\/p><\/li><\/ol>\n      <\/section>\n    <\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"ingredientes-it-gr-lakerda-salt-cured-bonito-slices\" aria-labelledby=\"ingredientes-title-it-gr-lakerda-salt-cured-bonito-slices\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\">\n      <p class=\"tsh-kicker\">02 \u00b7 Palamita tracciabile e gi\u00e0 abbattuta, sale pesato e una catena del freddo senza interruzioni<\/p>\n      <h3 id=\"ingredientes-title-it-gr-lakerda-salt-cured-bonito-slices\">Ingredienti per 8 porzioni da antipasto<\/h3>\n      <p class=\"tsh-head-copy\">Non iniziate finch\u00e9 il fornitore non conferma l\u2019idoneit\u00e0 al consumo crudo e il trattamento antiparassitario convalidato.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredientes-1-it-gr-lakerda-salt-cured-bonito-slices\"><h4 id=\"ingredientes-1-it-gr-lakerda-salt-cured-bonito-slices\">Per il pesce e la salagione<\/h4><ul><li><span class=\"tsh-amount\">1,2 kg<\/span><span>filetto disliscato di palamita, certificato dal fornitore come abbattuto e idoneo al consumo crudo<\/span><\/li><li><span class=\"tsh-amount\">1,5 kg<\/span><span>sale marino grosso non iodato, pi\u00f9 altro se necessario per coprire completamente<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredientes-2-it-gr-lakerda-salt-cured-bonito-slices\"><h4 id=\"ingredientes-2-it-gr-lakerda-salt-cured-bonito-slices\">Per la salamoia al 15%<\/h4><ul><li><span class=\"tsh-amount\">1 l<\/span><span>acqua, bollita e completamente raffreddata<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>sale marino non iodato<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredientes-3-it-gr-lakerda-salt-cured-bonito-slices\"><h4 id=\"ingredientes-3-it-gr-lakerda-salt-cured-bonito-slices\">Per servire<\/h4><ul><li><span class=\"tsh-amount\">1 piccola<\/span><span>cipolla rossa, affettata molto finemente<\/span><\/li><li><span class=\"tsh-amount\">60 ml<\/span><span>olio extravergine di oliva<\/span><\/li><li><span class=\"tsh-amount\">4 rametti<\/span><span>aneto fresco<\/span><\/li><li><span class=\"tsh-amount\">\u00bd cucchiaino<\/span><span>pepe nero macinato al momento<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>limone, tagliato a spicchi<small>Facoltativo; usatelo con moderazione.<\/small><\/span><\/li><\/ul><\/section><\/div>\n      <div class=\"tsh-note-grid\">\n        <aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> Contiene pesce. \u00c8 un alimento pronto al consumo ma non cotto, inadatto a chi deve evitare il pesce crudo o poco cotto, comprese persone in gravidanza o immunodepresse.<\/aside>\n        <aside class=\"tsh-note\" role=\"note\"><strong>Attrezzatura.<\/strong> Frigorifero controllato a 0\u20134 \u00b0C, termometro da frigorifero, contenitore alimentare sanificato e non reattivo, bilancia, griglia, pinze pulite e coltello molto affilato.<\/aside>\n      <\/div>\n    <\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"preparacion-it-gr-lakerda-salt-cured-bonito-slices\" aria-labelledby=\"preparacion-title-it-gr-lakerda-salt-cured-bonito-slices\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\">\n      <p class=\"tsh-kicker\">03 \u00b7 Quattro fasi controllate: verificare, salare, maturare e affettare<\/p>\n      <h3 id=\"preparacion-title-it-gr-lakerda-salt-cured-bonito-slices\">Mantenete il processo freddo, misurato e tracciabile dall\u2019acquisto al servizio<\/h3>\n      <p class=\"tsh-head-copy\">Il metodo non rende sicuro un pesce di provenienza incerta: parte necessariamente da materia prima gi\u00e0 controllata.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"fase-1-it-gr-lakerda-salt-cured-bonito-slices\">\n      <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"fase-1-it-gr-lakerda-salt-cured-bonito-slices\">Verifica e preparazione della palamita<\/h4><span class=\"tsh-stage-time\">45 min<\/span><\/div>\n      <ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-it-gr-lakerda-salt-cured-bonito-slices\">\n    <span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span>\n    <div><h4>Confermare i controlli del fornitore<\/h4><p>Ottenete la conferma che la palamita sia idonea al consumo crudo e abbia subito un abbattimento antiparassitario convalidato, per esempio a \u221220 \u00b0C per almeno 7 giorni.<\/p><\/div>\n  <\/li><li class=\"tsh-step\" id=\"step-02-it-gr-lakerda-salt-cured-bonito-slices\">\n    <span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span>\n    <div><h4>Scongelare soltanto in frigorifero<\/h4><p>Tenete il pesce chiuso fra 0 e 4 \u00b0C fino al completo scongelamento. Non usate materia prima dalla storia termica incerta.<\/p><\/div>\n  <\/li><li class=\"tsh-step\" id=\"step-03-it-gr-lakerda-salt-cured-bonito-slices\">\n    <span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span>\n    <div><h4>Controllare e asciugare<\/h4><p>Verificate che lische, interiora, branchie, residui lungo la colonna e sangue scuro siano stati eliminati. Sciacquate brevemente e asciugate completamente.<\/p><\/div>\n  <\/li><\/ol>\n    <\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-2-it-gr-lakerda-salt-cured-bonito-slices\">\n      <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"fase-2-it-gr-lakerda-salt-cured-bonito-slices\">Salagione a secco<\/h4><span class=\"tsh-stage-time\">7 giorni<\/span><\/div>\n      <ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-04-it-gr-lakerda-salt-cured-bonito-slices\">\n    <span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span>\n    <div><h4>Coprire con il sale pesato<\/h4><p>Formate uno strato spesso di sale in un contenitore sanificato e non reattivo, quindi coprite completamente ogni superficie del pesce.<\/p><\/div>\n  <\/li><li class=\"tsh-step\" id=\"step-05-it-gr-lakerda-salt-cured-bonito-slices\">\n    <span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span>\n    <div><h4>Refrigerare e scolare ogni giorno<\/h4><p>Tenete coperto fra 0 e 4 \u00b0C per 7 giorni. Una volta al giorno eliminate il liquido con pinze pulite e ripristinate il contatto completo con il sale.<\/p><\/div>\n  <\/li><\/ol>\n    <\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-3-it-gr-lakerda-salt-cured-bonito-slices\">\n      <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"fase-3-it-gr-lakerda-salt-cured-bonito-slices\">Maturazione nella salamoia<\/h4><span class=\"tsh-stage-time\">3 giorni<\/span><\/div>\n      <ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-06-it-gr-lakerda-salt-cured-bonito-slices\">\n    <span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span>\n    <div><h4>Preparare e raffreddare la salamoia<\/h4><p>Sciogliete 150 g di sale in 1 l d\u2019acqua bollente, poi raffreddate la soluzione coperta fino a 0\u20134 \u00b0C.<\/p><\/div>\n  <\/li><li class=\"tsh-step\" id=\"step-07-it-gr-lakerda-salt-cured-bonito-slices\">\n    <span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span>\n    <div><h4>Sciacquare il pesce salato<\/h4><p>Eliminate rapidamente il sale sotto acqua potabile fredda e asciugate bene i pezzi ormai sodi.<\/p><\/div>\n  <\/li><li class=\"tsh-step\" id=\"step-08-it-gr-lakerda-salt-cured-bonito-slices\">\n    <span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span>\n    <div><h4>Immergere e tenere in frigorifero<\/h4><p>Mantenete il pesce completamente immerso nella salamoia fredda al 15% per 3 giorni fra 0 e 4 \u00b0C.<\/p><span class=\"tsh-cue\">La polpa resta soda, il profumo \u00e8 pulito e marino e la temperatura non supera mai 4 \u00b0C.<\/span><\/div>\n  <\/li><\/ol>\n    <\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-4-it-gr-lakerda-salt-cured-bonito-slices\">\n      <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">IV<\/span><h4 id=\"fase-4-it-gr-lakerda-salt-cured-bonito-slices\">Taglio e servizio a freddo<\/h4><span class=\"tsh-stage-time\">15 min<\/span><\/div>\n      <ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-09-it-gr-lakerda-salt-cured-bonito-slices\">\n    <span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span>\n    <div><h4>Prelevare soltanto la porzione necessaria<\/h4><p>Sollevate il pezzo con pinze pulite, asciugatelo ed eliminate pelle ed eventuali residui di polpa scura.<\/p><\/div>\n  <\/li><li class=\"tsh-step\" id=\"step-10-it-gr-lakerda-salt-cured-bonito-slices\">\n    <span class=\"tsh-step-no\" aria-hidden=\"true\">10<\/span>\n    <div><h4>Affettare controfibra<\/h4><p>Ricavate fette sottili con un coltello affilato. Se sono troppo salate, passatele brevemente in acqua fredda, asciugatele e servitele subito.<\/p><\/div>\n  <\/li><li class=\"tsh-step\" id=\"step-11-it-gr-lakerda-salt-cured-bonito-slices\">\n    <span class=\"tsh-step-no\" aria-hidden=\"true\">11<\/span>\n    <div><h4>Condire con leggerezza<\/h4><p>Disponete le fette con cipolla rossa, aneto, pepe e olio d\u2019oliva. Servite l\u2019eventuale limone a parte.<\/p><\/div>\n  <\/li><li class=\"tsh-step\" id=\"step-12-it-gr-lakerda-salt-cured-bonito-slices\">\n    <span class=\"tsh-step-no\" aria-hidden=\"true\">12<\/span>\n    <div><h4>Rimettere subito al freddo<\/h4><p>Conservate il pesce non utilizzato immerso e coperto fra 0 e 4 \u00b0C, rispettando il breve periodo indicato.<\/p><\/div>\n  <\/li><\/ol>\n    <\/section><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"control-it-gr-lakerda-salt-cured-bonito-slices\" aria-labelledby=\"control-title-it-gr-lakerda-salt-cured-bonito-slices\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\">\n      <p class=\"tsh-kicker\">04 \u00b7 Parametri misurabili e segnali visibili<\/p>\n      <h3 id=\"control-title-it-gr-lakerda-salt-cured-bonito-slices\">Materia prima verificata, salinit\u00e0 esatta e refrigerazione continua<\/h3>\n      <p class=\"tsh-head-copy\">Nessun segnale visivo sostituisce i controlli documentati del fornitore e una temperatura misurata.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Controllo antiparassitario<\/p><strong>Documentato dal fornitore<\/strong><p>Sale, agrumi e congelamento domestico non convalidato non sono sostituti.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temperatura<\/p><strong>0\u20134 \u00b0C in ogni fase<\/strong><p>Usate un termometro e scartate il lotto se tempo o temperatura sono rimasti incerti.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Salamoia di maturazione<\/p><strong>15% peso\/volume<\/strong><p>Sciogliete 150 g di sale per ogni litro d\u2019acqua e raffreddate prima dell\u2019uso.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemi frequenti e correzioni<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probabile<\/th><th scope=\"col\">Correzione<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problema\">Il pesce ha odore acido, ammoniacale o di deterioramento<\/td><td data-label=\"Causa probabile\">La materia prima o la catena del freddo potrebbero essere compromesse.<\/td><td data-label=\"Correzione\">Scartate tutto il lotto; non tentate di recuperarlo lavando, congelando o aggiungendo sale.<\/td><\/tr><tr><td data-label=\"Problema\">Una parte non era coperta da sale o salamoia<\/td><td data-label=\"Causa probabile\">Il contenitore era troppo grande o la quantit\u00e0 insufficiente.<\/td><td data-label=\"Correzione\">Se ve ne accorgete subito e il pesce \u00e8 rimasto costantemente freddo, ripristinate il contatto; se tempi o temperatura sono incerti, scartate.<\/td><\/tr><tr><td data-label=\"Problema\">Le fette sono eccessivamente salate<\/td><td data-label=\"Causa probabile\">Il pezzo non \u00e8 stato sciacquato o le fette sono troppo spesse.<\/td><td data-label=\"Correzione\">Mettete brevemente in acqua fredda soltanto la quantit\u00e0 da servire, asciugatela e consumatela subito.<\/td><\/tr><\/tbody><\/table><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"practica-it-gr-lakerda-salt-cured-bonito-slices\" aria-labelledby=\"practica-title-it-gr-lakerda-salt-cured-bonito-slices\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\">\n      <p class=\"tsh-kicker\">05 \u00b7 Servizio, conservazione e regolazioni utili<\/p>\n      <h3 id=\"practica-title-it-gr-lakerda-salt-cured-bonito-slices\">Trattate la lakerda come pesce refrigerato pronto al consumo, non come conserva da dispensa<\/h3>\n      <p class=\"tsh-head-copy\">Tempi brevi e utensili puliti proteggono il prodotto finito da nuove contaminazioni.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Come servire<\/h4><p>Servite piccole fette fredde con cipolla rossa, aneto e olio d\u2019oliva all\u2019interno di un assortimento di meze.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservazione<\/h4><p>Tenete il pesce immerso e coperto fra 0 e 4 \u00b0C e consumatelo entro 5 giorni dalla maturazione; scartatelo se la temperatura \u00e8 incerta o compaiono segni di alterazione.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Preparazione in anticipo<\/h4><p>La salagione \u00e8 gi\u00e0 una preparazione anticipata. Affettate e condite soltanto subito prima del servizio.<\/p><\/section><\/div><section class=\"tsh-swap\" aria-labelledby=\"sustituciones-title-it-gr-lakerda-salt-cured-bonito-slices\"><div class=\"tsh-swap-head\"><h4 id=\"sustituciones-title-it-gr-lakerda-salt-cured-bonito-slices\">Sostituzioni realmente adatte<\/h4><p>Ogni sostituzione modifica concretamente il risultato.<\/p><\/div><dl class=\"tsh-swap-list\"><div><dt>Palamita<\/dt><dd><strong>Nessuna sostituzione casuale<\/strong> Specie diverse comportano rischi differenti per parassiti, istamina e salagione; serve un procedimento convalidato per quella specie.<\/dd><\/div><div><dt>Aneto<\/dt><dd><strong>Prezzemolo<\/strong> Cambia soltanto il condimento finale; tutti i controlli della salagione restano invariati.<\/dd><\/div><\/dl><\/section><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"faq-it-gr-lakerda-salt-cured-bonito-slices\" aria-labelledby=\"faq-title-it-gr-lakerda-salt-cured-bonito-slices\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\">\n      <p class=\"tsh-kicker\">06 \u00b7 Risposte brevi per cucinare con metodo<\/p>\n      <h3 id=\"faq-title-it-gr-lakerda-salt-cured-bonito-slices\">Domande frequenti sulla lakerda<\/h3>\n      \n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-it-gr-lakerda-salt-cured-bonito-slices\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Il sale elimina tutti i parassiti del pesce?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>No. Bisogna partire da pesce destinato al consumo crudo e con abbattimento antiparassitario documentato dal fornitore.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-it-gr-lakerda-salt-cured-bonito-slices\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>L\u2019odore pu\u00f2 dimostrare che la palamita non contiene istamina?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>No. Un cattivo odore impone di scartare il pesce, ma l\u2019istamina pu\u00f2 essere presente senza segnali sensoriali affidabili.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-it-gr-lakerda-salt-cured-bonito-slices\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>La lakerda si conserva a temperatura ambiente?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>No. Rimane un pesce refrigerato pronto al consumo e deve restare sempre fra 0 e 4 \u00b0C.<\/p><\/div><\/details><\/div><\/div>\n  <\/section>\n  <section class=\"tsh-card tsh-anchor\" id=\"nutricion-it-gr-lakerda-salt-cured-bonito-slices\" aria-labelledby=\"nutricion-title-it-gr-lakerda-salt-cured-bonito-slices\">\n    <div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\">\n      <p class=\"tsh-kicker\">07 \u00b7 Stima per porzione<\/p>\n      <h3 id=\"nutricion-title-it-gr-lakerda-salt-cured-bonito-slices\">Informazioni nutrizionali<\/h3>\n      <p class=\"tsh-head-copy\">La stima del sodio \u00e8 inevitabilmente variabile: salagione, risciacquo, spessore delle fette ed eventuale ammollo modificano molto il sale trattenuto.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <dl class=\"tsh-nutrition\">\n        <div><dt>Calorie<\/dt><dd>\u2248 245 kcal<\/dd><\/div>\n        <div><dt>Carboidrati<\/dt><dd>\u2248 3 g<\/dd><\/div>\n        <div><dt>Proteine<\/dt><dd>\u2248 30 g<\/dd><\/div>\n        <div><dt>Grassi<\/dt><dd>\u2248 13 g<\/dd><\/div>\n        <div><dt>Fibre<\/dt><dd>\u2248 1 g<\/dd><\/div>\n        <div><dt>Sodio<\/dt><dd>\u2248 1450 mg<\/dd><\/div>\n      <\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> circa 90 g di palamita con cipolla e olio. <strong>Allergeni principali:<\/strong> Pesce; prodotto crudo sotto sale. Stima indicativa basata su valori standard; varia secondo le marche, la rifilatura, l\u2019assorbimento e la suddivisione.<\/p>\n    <\/div>\n  <\/section>\n  <footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Risultato finale<\/p><p class=\"tsh-close-quote\">Per la lakerda, il controllo comincia prima che il coltello tocchi il pesce.<\/p><p class=\"tsh-close-copy\">Acquistate materia prima tracciabile, mantenete il freddo, pesate sale e salamoia e preparate soltanto le fette da servire.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-gr-lakerda-salt-cured-bonito-slices\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Lakerda: palamita greca maturata sotto sale, servita fredda con cipolla rossa e olio d\u2019oliva\",\n  \"description\": \"La palamita, gi\u00e0 sottoposta ad abbattimento antiparassitario documentato, viene pulita, salata in frigorifero e maturata in una salamoia misurata.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Lakerda-\u2013-Salt-Cured-Bonito-Slices-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Lakerda-\u2013-Salt-Cured-Bonito-Slices-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Lakerda-\u2013-Salt-Cured-Bonito-Slices-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cucina greca\",\n  \"recipeCategory\": \"Antipasto\",\n  \"cookingMethod\": \"Salagione\",\n  \"keywords\": \"ricetta lakerda, palamita sotto sale, pesce greco sotto sale, sicurezza della lakerda\",\n  \"recipeYield\": \"8 porzioni da antipasto\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT0M\",\n  \"totalTime\": \"P10D\",\n  \"recipeIngredient\": [\n    \"1,2 kg filetto disliscato di palamita, certificato dal fornitore come abbattuto e idoneo al consumo crudo\",\n    \"1,5 kg sale marino grosso non iodato, pi\u00f9 altro se necessario per coprire completamente\",\n    \"1 l acqua, bollita e completamente raffreddata\",\n    \"150 g sale marino non iodato\",\n    \"1 piccola cipolla rossa, affettata molto finemente\",\n    \"60 ml olio extravergine di oliva\",\n    \"4 rametti aneto fresco\",\n    \"\u00bd cucchiaino pepe nero macinato al momento\",\n    \"1 limone, tagliato a spicchi\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Verifica e preparazione della palamita\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Confermare i controlli del fornitore\",\n          \"text\": \"Ottenete la conferma che la palamita sia idonea al consumo crudo e abbia subito un abbattimento antiparassitario convalidato, per esempio a \u221220 \u00b0C per almeno 7 giorni.\",\n          \"url\": \"#step-01-it-gr-lakerda-salt-cured-bonito-slices\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Scongelare soltanto in frigorifero\",\n          \"text\": \"Tenete il pesce chiuso fra 0 e 4 \u00b0C fino al completo scongelamento. 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