{"id":193,"date":"2018-01-01T19:37:41","date_gmt":"2018-01-01T18:37:41","guid":{"rendered":"http:\/\/cucina.bevar.net\/?p=193"},"modified":"2018-01-01T19:44:41","modified_gmt":"2018-01-01T18:44:41","slug":"stufato-di-polpo-nel-coccio","status":"publish","type":"post","link":"https:\/\/cucina.bevar.net\/index.php\/2018\/01\/01\/stufato-di-polpo-nel-coccio\/","title":{"rendered":"Stufato di polpo nel coccio"},"content":{"rendered":"

 <\/p>\n

<\/div>
\n\t
\n\t\t\t\t
<\/div>\n\t\t
\n\t\t\tImprimer<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Stufato di polpo nel coccio<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Temps pr\u00e9paration<\/div>\n\t\t\t
15<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Temps de cuisson<\/div>\n\t\t\t\t
45<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Temps total<\/div>\n\t\t\t\t
1<\/span> hr<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tCourse:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCuisine:<\/span>\n\t\t\t\t\n\t\t\t\t\tItalian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t
Ingredients<\/div>\n\t\t\t\t
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    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1300<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tPolpo fresco<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t150<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tPomodorini di pachino<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t60<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tOlive nere snocciolate<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpc<\/span>\n\t\t\t\t\t\t\t\t\t\tcipolla rossa di tropea<\/span>\n\t\t\t\t\t\t\t\t\t\tgrandotta<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tfette<\/span>\n\t\t\t\t\t\t\t\t\t\tPane toscano bruscato<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tspicchi<\/span>\n\t\t\t\t\t\t\t\t\t\tAglio rosso<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcucchiai<\/span>\n\t\t\t\t\t\t\t\t\t\tOlio d'oliva<\/span>\n\t\t\t\t\t\t\t\t\t\textra vergine<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tbicchiere<\/span>\n\t\t\t\t\t\t\t\t\t\tVino bianco<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpc<\/span>\n\t\t\t\t\t\t\t\t\t\tPeperoncino fresco<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t50<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tg<\/span>\n\t\t\t\t\t\t\t\t\t\tCapperi sotto sale<\/span>\n\t\t\t\t\t\t\t\t\t\tdissalati<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
    \n\t\t
    Instructions<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t

      Pulite il polpo, battetelo per farlo diventare tenero e tagliatelo a pezzi di media grandezza, affettate la cipolla non troppo fine.

      <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    2. \n\t\t\t\t\t\t\t\t\t\t

      Mettete in una pentola di coccio la cipolla, 3 spicchi di aglio interi o appena schiacciati, un poco di peperoncino a vostro gusto e 3 cucchiai di olio.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    3. \n\t\t\t\t\t\t\t\t\t\t

      Fate soffriggere per un paio di minuti, appena l'olio \u00e8 ben caldo aggiungete il polpo, le olive, i capperi, i pomodorini tagliati a quarti e il vino. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    4. \n\t\t\t\t\t\t\t\t\t\t

      Fate prendere il bollore e poi coprite, abbassate la fiamma e fate cuocere lentamente per circa 45 minuti.
      Non aprite troppo spesso il coperchio!
      <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    5. \n\t\t\t\t\t\t\t\t\t\t

      Servite in una scodella con una fetta di pane bruscato e agliato.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

       <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2,6],"tags":[],"class_list":["post-193","post","type-post","status-publish","format-standard","hentry","category-faciles","category-pesce"],"_links":{"self":[{"href":"https:\/\/cucina.bevar.net\/index.php\/wp-json\/wp\/v2\/posts\/193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucina.bevar.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucina.bevar.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucina.bevar.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cucina.bevar.net\/index.php\/wp-json\/wp\/v2\/comments?post=193"}],"version-history":[{"count":3,"href":"https:\/\/cucina.bevar.net\/index.php\/wp-json\/wp\/v2\/posts\/193\/revisions"}],"predecessor-version":[{"id":209,"href":"https:\/\/cucina.bevar.net\/index.php\/wp-json\/wp\/v2\/posts\/193\/revisions\/209"}],"wp:attachment":[{"href":"https:\/\/cucina.bevar.net\/index.php\/wp-json\/wp\/v2\/media?parent=193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucina.bevar.net\/index.php\/wp-json\/wp\/v2\/categories?post=193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucina.bevar.net\/index.php\/wp-json\/wp\/v2\/tags?post=193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}