{"id":46,"date":"2011-11-17T20:17:57","date_gmt":"2011-11-17T19:17:57","guid":{"rendered":"http:\/\/associazionecuochipavia.it\/w\/2011\/11\/17\/agliooliopeperoncino\/"},"modified":"2011-11-17T20:17:57","modified_gmt":"2011-11-17T19:17:57","slug":"agliooliopeperoncino","status":"publish","type":"post","link":"http:\/\/associazionecuochipavia.it\/w\/agliooliopeperoncino\/","title":{"rendered":"aglio,olio,peperoncino"},"content":{"rendered":"<p>Spaghetti <span style=\"color: #00ff00;\">aglio<\/span>,olio<span style=\"color: #ff0000;\">,peperoncino<\/span><\/p>\n<p>\u00a0<\/p>\n<p>Ingredienti:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0Per la pasta di semola di grano duro,la regola dice<\/p>\n<p>spaghetti \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 litro acqua,8\/10 gr. sale grosso,100 gr. pasta<\/p>\n<p>aglio q.b.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0secca.<\/p>\n<p>olio\u00a0 q.b.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Invece per un\u2019ottima cottura leggete bene i tempi<\/p>\n<p>peperoncino q.b.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 scritti sulla scatola,assaggiando qualche minuto<\/p>\n<p>prezzemolo a piacere \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 prima,prima che tali non siano corrette<\/p>\n<p>grana o pecorino\u00a0se vi piace a tavola<\/p>\n<p>Domanda:vi piace l\u2019aglio,lo digerite?Se si tritate per 4 porzioni 2 spicchi,se no,4 spicchi pelati,che poi butterete dopo averli fatti colorare nell\u2019olio extra vergine d\u2019oliva.Il concetto e\u2019aromatizzare l\u2019olio con gli ingredienti sopra elencati,scaldandolo appena,quanto basta per colorare prima l\u2019aglio e poi aggiungendo il peperoncino nella fase di raffreddamento per non bruciarlo.Se vi piace il profumo del\u00a0 prezzemolo aggiungetelo ancora 3 o 4\u00a0 minuti\u00a0 dopo il piccante,in alternativa sulla pasta appena condita.Per non avere un condimento troppo grasso tenete un mestolo di acqua di cottura,e saltatela appena sul fuoco,osservatela e capirete il momento di servirla,mi sembra di sentire il profumo. Dimenticavo,se non sai che peperoncino usare,segui il tuo intuito,e provane uno nuovo,magari se sei in stagione uno fresco,non avrai mai mangiato uno spaghetto cos\u00ec,divertiti.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spaghetti aglio,olio,peperoncino \u00a0 Ingredienti:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0Per la pasta di semola di grano duro,la regola dice spaghetti \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 litro acqua,8\/10 gr. sale grosso,100 gr. pasta aglio q.b.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0secca. olio\u00a0 q.b.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Invece per un\u2019ottima cottura leggete bene i tempi &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/associazionecuochipavia.it\/w\/agliooliopeperoncino\/\" class=\"more-link\">Leggi tutto<span class=\"screen-reader-text\"> &#8220;aglio,olio,peperoncino&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"_links":{"self":[{"href":"http:\/\/associazionecuochipavia.it\/w\/wp-json\/wp\/v2\/posts\/46"}],"collection":[{"href":"http:\/\/associazionecuochipavia.it\/w\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/associazionecuochipavia.it\/w\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/associazionecuochipavia.it\/w\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/associazionecuochipavia.it\/w\/wp-json\/wp\/v2\/comments?post=46"}],"version-history":[{"count":0,"href":"http:\/\/associazionecuochipavia.it\/w\/wp-json\/wp\/v2\/posts\/46\/revisions"}],"wp:attachment":[{"href":"http:\/\/associazionecuochipavia.it\/w\/wp-json\/wp\/v2\/media?parent=46"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/associazionecuochipavia.it\/w\/wp-json\/wp\/v2\/categories?post=46"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/associazionecuochipavia.it\/w\/wp-json\/wp\/v2\/tags?post=46"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}