{"id":2065,"date":"2017-02-03T19:56:00","date_gmt":"2017-02-03T18:56:00","guid":{"rendered":"https:\/\/www.baccofurore.it\/?p=2065"},"modified":"2024-11-07T18:23:26","modified_gmt":"2024-11-07T17:23:26","slug":"chefs-dishes-linguine-with-anchovy-colatura-according-to-erminia","status":"publish","type":"post","link":"https:\/\/baccofurore.it\/en\/chefs-dishes-linguine-with-anchovy-colatura-according-to-erminia\/","title":{"rendered":"AUTHOR'S DISHES. Linguine alla colatura di alici according to Erminia"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">- 350 gr. of linguine<br>- 10 Gaeta olives<br>- 5 sweet green olives<br>- 1 tablespoon of desalted capers<br>- 1\/2 clove of garlic<br>- chili pepper to taste.<br>- 6 kernels of walnuts<br>- 1 dl extra-virgin olive oil<br>- 1 tablespoon of drippings<br>- lemon juice to taste.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Procedure:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Stone the olives and place them in the glass of a blender. Combine the other ingredients, except the anchovy drippings and the lemon, and blend everything together. Add the drippings and a squeeze of lemon and blend again for a few seconds.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the mixture in a bowl, without adding salt. Cook the linguine and drain when al dente. Pour them into the bowl and stir, thinning the mixture with a little cooking water if necessary.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Erminia Ferraioli and Pietro Cuomo<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>chef<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>\u2022 350 gr. di linguine\u2022 10 olive di Gaeta\u2022 5 olive verdi dolci\u2022 1 cucchiaio di capperi dissalati\u2022 1\/2 spicchio d\u2019aglio\u2022 peperoncino q.b.\u2022 6 gherigli di noci\u2022 1 dl olio&hellip;<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-2065","post","type-post","status-publish","format-standard","hentry","category-dicono-di-noi"],"_links":{"self":[{"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/posts\/2065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/comments?post=2065"}],"version-history":[{"count":0,"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/posts\/2065\/revisions"}],"wp:attachment":[{"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/media?parent=2065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/categories?post=2065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baccofurore.it\/en\/wp-json\/wp\/v2\/tags?post=2065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}