{"id":12,"date":"2016-03-29T12:28:27","date_gmt":"2016-03-29T10:28:27","guid":{"rendered":"http:\/\/www.giorgiorimmaudo.it\/?p=12"},"modified":"2016-04-18T21:00:02","modified_gmt":"2016-04-18T19:00:02","slug":"cacuocciuli-chini-cca-muddica-carciofi-ripieni-di-mollica","status":"publish","type":"post","link":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/2016\/03\/29\/cacuocciuli-chini-cca-muddica-carciofi-ripieni-di-mollica\/","title":{"rendered":"\u201cCacuocciuli chini cc\u00e0 muddica\u201d Carciofi ripieni di mollica"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-right\"><a href=\"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/12?print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/plugins\/pdf-print\/images\/pdf.png\" alt=\"image_pdf\" title=\"Visualizza PDF\" \/><\/a><\/div><h3>\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-13\" src=\"http:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2016\/03\/Carciofi-ripieni-22-300x225.jpg\" alt=\"Carciofi ripieni\" width=\"300\" height=\"225\" \/><\/h3>\n<h3>\u00a0<em>Dose ricetta per 10 porzioni<\/em><\/h3>\n<ul>\n<li><strong>Per i carciofi<\/strong><\/li>\n<li>20 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pz.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Carciofo viola etneo<\/li>\n<li>50\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Succo di limone<\/li>\n<li>q.b.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sale<\/li>\n<li><strong>Per il ripieno<\/strong><\/li>\n<li>400\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pane casereccio<\/li>\n<li>2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Aglio<\/li>\n<li>5\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Prezzemolo<\/li>\n<li>50\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Acciughe sott\u2019olio<\/li>\n<li>1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Nepitella fresca<\/li>\n<li>70\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pecorino morbido<\/li>\n<li>50\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Caciocavallo ragusano D.o.p<\/li>\n<li>30\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olio extravergine di oliva<\/li>\n<li>30\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Capperi<\/li>\n<li>1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Timo fresco<\/li>\n<li><strong>Per la finitura<\/strong><\/li>\n<li>10\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0prezzemolo<\/li>\n<li>45 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0olio extra vergine di oliva<\/li>\n<li>250\u00a0\u00a0\u00a0\u00a0\u00a0 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 crema di piselli<\/li>\n<li><u>Procedimento<\/u><\/li>\n<li><strong>Per i carciofi<\/strong>. Rimuovere le foglie esterne pi\u00f9 spesse fino ad arrivare a quelle tenere. Pelare i gambi eliminando la parte esterna pi\u00f9 filamentosa, quindi tagliare di netto la sommit\u00e0 dei carciofi. Procedete eliminando la barbetta interna con l\u2019aiuto di uno scavino e trasferite i carciofi in una bacinella riempita con acqua e il succo di limone. Scottare i carciofi per 2 minuti in acqua bollente salata e acidulata. Scolare e raffreddare in acqua fredda.<\/li>\n<li><strong>Per la farcia<\/strong>. Tagliare il pane a cubetti e tostarlo in una padella con un filo d\u2019olio. Appena freddo metterlo in un frullatore assieme agli aromi e frullare ottenendo una farcia umida.<\/li>\n<li><strong>Finitura e presentazione<\/strong>. Asciugare i carciofi e riempire con la farcia lisciando bene la superficie. In una casseruola riscaldare l\u2019olio, sistemare i carciofi con il gambo verso l\u2019alto, aggiungere il brodo vegetale e cuocere per 20 minuti a fiamma bassa. Una volta cotti, i carciofi devono presentarsi sodi non troppo cotti. Servire i carciofi con la crema di piselli,il peperoncino e un filo d\u2019olio a crudo.<\/li>\n<li><\/li>\n<\/ul>\n<p><strong>Curiosit\u00e0. <\/strong><em>Ammuttunati<\/em> sono i carciofi farciti di carne o pesce e con lo stesso processo di cottura.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 \u00a0Dose ricetta per 10 porzioni Per i carciofi 20 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pz.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Carciofo viola etneo 50\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Succo di limone q.b.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sale Per il ripieno 400\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pane casereccio 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Aglio 5\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Prezzemolo 50\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Acciughe sott\u2019olio 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Nepitella fresca 70\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pecorino morbido 50\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Caciocavallo &hellip;<\/p>\n","protected":false},"author":2,"featured_media":13,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-12","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-secondi-piatti"],"_links":{"self":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/12","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/comments?post=12"}],"version-history":[{"count":14,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/12\/revisions"}],"predecessor-version":[{"id":372,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/12\/revisions\/372"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/media\/13"}],"wp:attachment":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/media?parent=12"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/categories?post=12"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/tags?post=12"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}