{"id":2347,"date":"2023-05-24T16:28:52","date_gmt":"2023-05-24T16:28:52","guid":{"rendered":"https:\/\/seminterra.ch\/?p=2347"},"modified":"2023-05-24T16:29:02","modified_gmt":"2023-05-24T16:29:02","slug":"pasta-spalmabile-di-gambi-e-foglie-di-cavolo-rapa","status":"publish","type":"post","link":"https:\/\/seminterra.ch\/?p=2347","title":{"rendered":"Pasta spalmabile di gambi e foglie di cavolo rapa"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p><strong>Ingredienti:<\/strong><\/p>\n<p>1 C olio d&#8217;oliva<br \/>\n10-12 gambi e foglie di cavolo rapa (ca 100 g)<br \/>\n1 mezza cipolla rossa<br \/>\n1 spicchio d&#8217;aglio<br \/>\n1 C foglioline di santoreggia<br \/>\n3-4 C semi di girasole<br \/>\ncirca 50 ml olio d&#8217;oliva<br \/>\n1 C aceto di mele<br \/>\nsale, pepe<br \/>\neventualmente acqua<br \/>\neventualmente poco pane grattugiato.<\/p>\n<p><strong>Preparazione:<\/strong><\/p>\n<p>Sminuzzare molto finemente i gambi e le foglie di cavolo rapa, la cipolla, l&#8217;aglio e la santoreggia.<br \/>\nFar rinvenire in poco olio e aromatizzare con sale e pepe.<br \/>\nBagnare con aceto e stufare con coperchio per circa 30 minuti. Aggiungere qualche cucchiaiata di acqua se si asciuga troppo.<br \/>\nPassare al mixer, aggiungere l&#8217;olio, i semi di girasole e all&#8217;occorrenza qualche ulteriore cucchiaiata di acqua. Si deve ottenere una pasta densa, cremosa e spalmabile.<br \/>\nSe del caso passare al setaccio per ottenere un impasto liscio e se risultasse troppo liquido, aggiungere pane grattugiato fino alla consistenza desiderata.<\/p>\n<p>Ottima da spalmare su crostoni di pane o su crackers.<\/p>\n<p>Si pu\u00f2 conservare in frigorifero alcuni giorni in barattoli di vetro.<\/p>\n<\/div><div class=\"fusion-image-element \" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\" fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"1000\" height=\"472\" title=\"cavolorapa8\" src=\"https:\/\/seminterra.ch\/wp-content\/uploads\/2023\/05\/cavolorapa8.jpg\" alt class=\"img-responsive wp-image-2348\" srcset=\"https:\/\/seminterra.ch\/wp-content\/uploads\/2023\/05\/cavolorapa8-200x94.jpg 200w, https:\/\/seminterra.ch\/wp-content\/uploads\/2023\/05\/cavolorapa8-400x189.jpg 400w, https:\/\/seminterra.ch\/wp-content\/uploads\/2023\/05\/cavolorapa8-600x283.jpg 600w, https:\/\/seminterra.ch\/wp-content\/uploads\/2023\/05\/cavolorapa8-800x378.jpg 800w, https:\/\/seminterra.ch\/wp-content\/uploads\/2023\/05\/cavolorapa8.jpg 1000w\" sizes=\"(max-width: 640px) 100vw, 1000px\" \/><\/span><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2349,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,11],"tags":[],"class_list":["post-2347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novita","category-ricettespunti"],"_links":{"self":[{"href":"https:\/\/seminterra.ch\/index.php?rest_route=\/wp\/v2\/posts\/2347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/seminterra.ch\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seminterra.ch\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seminterra.ch\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/seminterra.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2347"}],"version-history":[{"count":2,"href":"https:\/\/seminterra.ch\/index.php?rest_route=\/wp\/v2\/posts\/2347\/revisions"}],"predecessor-version":[{"id":2351,"href":"https:\/\/seminterra.ch\/index.php?rest_route=\/wp\/v2\/posts\/2347\/revisions\/2351"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seminterra.ch\/index.php?rest_route=\/wp\/v2\/media\/2349"}],"wp:attachment":[{"href":"https:\/\/seminterra.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seminterra.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seminterra.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}