{"id":133018,"date":"2020-06-03T07:13:54","date_gmt":"2020-06-03T05:13:54","guid":{"rendered":"http:\/\/www.ecodellalocride.it\/news\/?p=133018"},"modified":"2020-06-03T07:13:54","modified_gmt":"2020-06-03T05:13:54","slug":"alici-chini-ca-pasta","status":"publish","type":"post","link":"https:\/\/www.ecodellalocride.it\/news\/alici-chini-ca-pasta\/","title":{"rendered":"ALICI CHINI CA PASTA"},"content":{"rendered":"<header class=\"entry-header\">\n<h1 class=\"entry-title\"><\/h1>\n<\/header>\n<div class=\"entry-content\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-725\" src=\"https:\/\/www.pinocarellachannel.it\/wp-content\/uploads\/2020\/05\/Alici_1-300x224.jpg\" sizes=\"auto, (max-width: 226px) 100vw, 226px\" srcset=\"https:\/\/www.pinocarellachannel.it\/wp-content\/uploads\/2020\/05\/Alici_1-300x224.jpg 300w, https:\/\/www.pinocarellachannel.it\/wp-content\/uploads\/2020\/05\/Alici_1-1024x763.jpg 1024w, https:\/\/www.pinocarellachannel.it\/wp-content\/uploads\/2020\/05\/Alici_1-768x572.jpg 768w, https:\/\/www.pinocarellachannel.it\/wp-content\/uploads\/2020\/05\/Alici_1-1536x1144.jpg 1536w, https:\/\/www.pinocarellachannel.it\/wp-content\/uploads\/2020\/05\/Alici_1.jpg 1600w\" alt=\"\" width=\"226\" height=\"169\" \/><\/p>\n<p><strong>Ingredienti<\/strong><\/p>\n<p>1 kg alici belli grossi scapuzzati e senza reschjia<\/p>\n<p>pani\u00a0 grattatu\u00a0 (megghiu mujica i pani ammojiu)<\/p>\n<p>formaggiu grattatu (grana o parmiggianu)<\/p>\n<p>2 ova<\/p>\n<p>petrusinu<\/p>\n<p>spezi<\/p>\n<p>farina<\/p>\n<p>ojiu d\u2019oliva<\/p>\n<p>pumadoru sarsa<\/p>\n<p>pasta\u00a0 a piaciri<\/p>\n<p><strong>Preparazione<\/strong><\/p>\n<p>Mparinati alici e i linchinti cu l\u2019impastu di conzeri\u00a0 poi i frijiti e li calati nto sugu, scardati a pasta e a conzati.<\/p>\n<p>vi potiti calari cu vinu jancu o rose\u2019<\/p>\n<p>Pinocarellachannel.it<\/p>\n<p><a href=\"http:\/\/www.ecodellalocride.it\/news\/wp-content\/uploads\/2020\/06\/Alici_2-768x573-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-133019\" src=\"http:\/\/www.ecodellalocride.it\/news\/wp-content\/uploads\/2020\/06\/Alici_2-768x573-1-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" srcset=\"https:\/\/www.ecodellalocride.it\/news\/wp-content\/uploads\/2020\/06\/Alici_2-768x573-1-300x224.jpg 300w, https:\/\/www.ecodellalocride.it\/news\/wp-content\/uploads\/2020\/06\/Alici_2-768x573-1-82x60.jpg 82w, https:\/\/www.ecodellalocride.it\/news\/wp-content\/uploads\/2020\/06\/Alici_2-768x573-1-65x50.jpg 65w, https:\/\/www.ecodellalocride.it\/news\/wp-content\/uploads\/2020\/06\/Alici_2-768x573-1.jpg 768w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti 1 kg alici belli grossi scapuzzati e senza reschjia pani\u00a0 grattatu\u00a0 (megghiu mujica i pani ammojiu) formaggiu grattatu (grana o parmiggianu) 2 ova petrusinu spezi farina ojiu d\u2019oliva pumadoru sarsa pasta\u00a0 a piaciri Preparazione Mparinati alici e i linchinti cu l\u2019impastu di conzeri\u00a0 poi i frijiti e li calati nto sugu, scardati a pasta [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":133019,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,13,1,8421,14,2],"tags":[8172,13037],"class_list":["post-133018","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-caulonia","category-locri","category-locride","category-regione","category-roccella-jonica","category-siderno","tag-locride-locri","tag-ricetta-channel"],"_links":{"self":[{"href":"https:\/\/www.ecodellalocride.it\/news\/wp-json\/wp\/v2\/posts\/133018","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ecodellalocride.it\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ecodellalocride.it\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ecodellalocride.it\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ecodellalocride.it\/news\/wp-json\/wp\/v2\/comments?post=133018"}],"version-history":[{"count":1,"href":"https:\/\/www.ecodellalocride.it\/news\/wp-json\/wp\/v2\/posts\/133018\/revisions"}],"predecessor-version":[{"id":133020,"href":"https:\/\/www.ecodellalocride.it\/news\/wp-json\/wp\/v2\/posts\/133018\/revisions\/133020"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ecodellalocride.it\/news\/wp-json\/wp\/v2\/media\/133019"}],"wp:attachment":[{"href":"https:\/\/www.ecodellalocride.it\/news\/wp-json\/wp\/v2\/media?parent=133018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ecodellalocride.it\/news\/wp-json\/wp\/v2\/categories?post=133018"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ecodellalocride.it\/news\/wp-json\/wp\/v2\/tags?post=133018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}