{"id":85710,"date":"2025-06-16T10:00:34","date_gmt":"2025-06-16T08:00:34","guid":{"rendered":"https:\/\/www.flyingangelsfoundation.org\/?p=85710"},"modified":"2025-06-16T10:00:34","modified_gmt":"2025-06-16T08:00:34","slug":"macedonia-di-anguria-al-chaat-masala-india-pakistan","status":"publish","type":"post","link":"https:\/\/www.flyingangelsfoundation.org\/en\/ricette-per-unire\/macedonia-di-anguria-al-chaat-masala-india-pakistan\/","title":{"rendered":"India Pakistan – Macedonia di anguria al chaat masala"},"content":{"rendered":"

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.24.3″ global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ admin_label=”row” _builder_version=”4.24.3″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

La ricetta<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

Avete mai pensato che una macedonia<\/strong> potesse diventare una vera esplosione di sapori<\/strong>?<\/span>\u00a0<\/span><\/p>\n

In India e Pakistan, anche la frutta diventa una piccola festa per il palato grazie all\u2019aggiunta di chaat masala<\/strong>, una miscela di spezie a base di polvere essiccata di mango, molto utilizzata nel subcontinente indiano per condire insalate e macedonie di frutta. Una miscela che trasforma anche un frutto dolce come l\u2019anguria in un piatto pieno di carattere<\/strong>, tradizione e originalit\u00e0.\u00a0<\/span>\u00a0<\/span><\/p>\n

Il chaat masala lo si trova gi\u00e0 miscelato anche in Italia nei negozi di prodotti indiani, provatela in questa semplice ricetta estiva e rinfrescate il palato<\/strong>.<\/span>\u00a0<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

Ingredienti<\/h2>\n

[\/et_pb_text][et_pb_text disabled_on=”on|on|off” _builder_version=”4.24.3″ _module_preset=”default” background_image=”https:\/\/www.flyingangelsfoundation.org\/wp-content\/uploads\/2024\/05\/INGREDIENTI-righe-bianche.png” transform_rotate=”0deg|0deg|7deg” custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”70px|40px|20px|40px|false|false” global_colors_info=”{}”]<\/p>\n

    \n
  • 200 gr di cocomero dolce tagliato a cubetti\u00a0<\/span><\/li>\n
  • 100 gr di mango o ananas maturo\u00a0<\/span><\/li>\n
  • 50 gr di uva nera\u00a0<\/span><\/li>\n
  • 1 cetriolo con la buccia\u00a0<\/span><\/li>\n
  • \u00bd peperone giallo\u00a0<\/span><\/li>\n
  • \u00bd cipolla rossa\u00a0<\/span><\/li>\n
  • \u00bd cucchiaino di chat masala\u00a0<\/span><\/li>\n
  • \u00bd cucchiaino di peperoncino in polvere\u00a0<\/span><\/li>\n
  • \u00bc di cucchiaino di cumino in polvere\u00a0<\/span><\/li>\n
  • 1 cucchiaio di succo di lime\u00a0<\/span><\/li>\n
  • menta fresca\u00a0<\/span><\/li>\n
  • coriandolo fresco\u00a0<\/span><\/li>\n
  • sale\u00a0<\/span><\/li>\n<\/ul>\n

    [\/et_pb_text][et_pb_text disabled_on=”off|off|on” _builder_version=”4.24.3″ _module_preset=”default” background_color=”#FFF6F0″ custom_padding=”20px|20px|20px|20px|false|false” box_shadow_style=”preset3″ global_colors_info=”{}”]<\/p>\n

    200 gr di cocomero dolce tagliato a cubetti\u00a0<\/span><\/p>\n

    100 gr di mango o ananas maturo\u00a0<\/span><\/p>\n

    50 gr di uva nera\u00a0<\/span><\/p>\n

    1 cetriolo con la buccia\u00a0<\/span><\/p>\n

    \u00bd peperone giallo\u00a0<\/span><\/p>\n

    \u00bd cipolla rossa\u00a0<\/span><\/p>\n

    \u00bd cucchiaino di chat masala\u00a0<\/span><\/p>\n

    \u00bd cucchiaino di peperoncino in polvere\u00a0<\/span><\/p>\n

    \u00bc di cucchiaino di cumino in polvere\u00a0<\/span><\/p>\n

    1 cucchiaio di succo di lime\u00a0<\/span><\/p>\n

    menta fresca\u00a0<\/span><\/p>\n

    coriandolo fresco\u00a0<\/span><\/p>\n

    sale\u00a0<\/span><\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”3_5,2_5″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”3_5″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” background_color=”#8A0500″ background_layout=”dark” custom_padding=”20px|20px|20px|20px|true|true” animation_style=”bounce” box_shadow_style=”preset3″ global_colors_info=”{}”]<\/p>\n

    Curiosit\u00e0<\/h3>\n

    The chaat<\/strong> \u00e8 una categoria di street food<\/strong> diffusa in tutta l\u2019India settentrionale e in Pakistan, che comprende piatti salati, speziati, a volte dolci o acidi, serviti in ciotole o cartocci per strada. Nasce nei mercati affollati, dove velocit\u00e0, sapore e freschezza sono fondamentali.<\/span>\u00a0<\/span><\/p>\n

    La parola “chaat” deriva dal verbo hindi chaatna, che significa \u201cleccare\u201d \u2013 e infatti, il chaat si mangia fino all\u2019ultima goccia!<\/strong><\/span>\u00a0<\/strong><\/p>\n

    Tra le infinite varianti di chaat, c\u2019\u00e8 anche la versione a base di frutta fresca, ed \u00e8 questo il nostro caso, dove la dolcezza viene esaltata e contrastata da un mix di spezie<\/strong>: il chaat masala.<\/span>\u00a0<\/span><\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=”2_5″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

    La sfida<\/span><\/h2>\n

    Sbizzarritevi con un impiattamento pi\u00f9 creativo della vostra macedonia!<\/span>\u00a0<\/span><\/p>\n

    Per un\u2019idea divertente e anche sostenibile, provate a riutilizzare la buccia dell\u2019anguria come ciotola: basta svuotarla e dare spazio alla fantasia, magari intagliando il bordo con forme ondulate, a zig-zag o floreali.<\/span>\u00a0<\/span><\/p>\n

    Potete anche tagliare la frutta in forme particolari, come stelline, cuori o animali, un modo perfetto per coinvolgere anche i pi\u00f9 piccoli in cucina.<\/span>\u00a0<\/span><\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

    Il procedimento<\/h2>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb title=”Preparazione” use_icon=”on” font_icon=”||fa||900″ icon_placement=”left” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

    Prendete l\u2019anguria, l\u2019ananas o il mango e, dopo averli accuratamente sbucciati, tagliateli in cubetti. L’uva decidete voi se lasciarla intera o tagliarla a met\u00e0.<\/span><\/p>\n

    Prendete poi anche il peperone, il cetriolo con la buccia e la cipolla rossa, che consigliamo di passare un po\u2019 sotto l\u2019acqua fredda, e tagliate tutto.<\/span><\/p>\n

    Sistemate tutti gli ingredienti in una ciotola e condite con il succo di lime, un pizzico di sale e le spezie.<\/span>\u00a0<\/span><\/p>\n

    Completate con una spolverata di coriandolo e menta e servite in tavola.<\/span>\u00a0<\/span><\/p>\n

    [\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.flyingangelsfoundation.org\/wp-content\/uploads\/2025\/06\/Anguria.png” alt=”Anguria” title_text=”Anguria” _builder_version=”4.24.3″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row make_equal=”on” _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” background_color=”#8A0500″ background_layout=”dark” width=”100%” custom_padding=”20px|20px|20px|20px|false|false” animation_style=”slide” box_shadow_style=”preset3″ global_colors_info=”{}”]<\/p>\n

    La vostra Macedonia al chaat masala \u00e8 pronta per farvi fare un figurone con un piatto semplice ma dal carattere forte.<\/span>\u00a0<\/span><\/p>\n

    In una manciata di ingredienti, questa macedonia riesce a raccontare una cultura fatta di strada, sole, e sapori che non hanno paura di essere intensi.<\/span>\u00a0<\/span><\/p>\n

    Date sfogo alla vostra creativit\u00e0 e proponeteci una vostra versione personale!<\/span>\u00a0<\/span><\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.24.3″ _module_preset=”default” background_color=”#EFF9FF” custom_margin=”||||false|false” custom_padding=”|20px|12px|20px|false|false” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

    Ricetta di Vittorio Castellani<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_social_media_follow _builder_version=”4.24.3″ _module_preset=”default” text_orientation=”left” global_colors_info=”{}”][et_pb_social_media_follow_network social_network=”facebook” url=”https:\/\/www.facebook.com\/chefkumale” _builder_version=”4.24.3″ _module_preset=”default” background_color=”#3b5998″ global_colors_info=”{}” follow_button=”off” url_new_window=”on”]facebook[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”instagram” url=”https:\/\/www.instagram.com\/ilgastronomade\/” _builder_version=”4.24.3″ _module_preset=”default” background_color=”#ea2c59″ global_colors_info=”{}” follow_button=”off” url_new_window=”on”]instagram[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”dbdb-website” url=”http:\/\/www.ilgastronomade.com” _builder_version=”4.24.3″ _module_preset=”default” background_color=”#58a9de” global_colors_info=”{}” follow_button=”off” url_new_window=”on”]dbdb-website[\/et_pb_social_media_follow_network][\/et_pb_social_media_follow][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

    Immagini tratte da Canva.com<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

    Le vostre interpretazioni<\/h2>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"

    La settima ricetta della rubrica “Ricette per unire”: Macedonia di anguria al chaat masala dall’India e dal Pakistan.<\/p>","protected":false},"author":35,"featured_media":85715,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[53],"tags":[117,125,126,128,127,73,74],"class_list":["post-85710","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-per-unire","tag-dolce","tag-estate","tag-india","tag-macedonia","tag-pakistan","tag-ricette","tag-ricette-per-unire"],"yoast_head":"\nIndia Pakistan - Macedonia di anguria al chaat masala - Flying Angels Foundation ETS<\/title>\n<meta name=\"description\" content=\""Ricette per Unire" continua con piatto semplice, ma dal carattere forte: Macedonia di anguria al chaat masala, dall'India e dal Pakistan.\" \/>\n<meta name=\"robots\" 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