{"id":13680,"date":"2015-06-06T19:08:52","date_gmt":"2015-06-06T17:08:52","guid":{"rendered":"http:\/\/alpifashionmagazine.com\/journal\/?p=13680"},"modified":"2015-06-06T19:09:22","modified_gmt":"2015-06-06T17:09:22","slug":"felicetti-allacquasalata","status":"publish","type":"post","link":"https:\/\/alpifashionmagazine.com\/journal\/felicetti-allacquasalata\/","title":{"rendered":"Felicetti all&#8217;Acquasalata"},"content":{"rendered":"<p style=\"text-align: justify;\">Ricetta d\u2019autore di Giovanna Annunziata Ghilarducci executive chef<\/p>\n<p style=\"text-align: justify;\">[box type=&#8221;note&#8221; align=&#8221;aligncenter&#8221; ]<\/p>\n<p style=\"text-align: justify;\"><em>Spaghetti Felicetti Monograno <\/em><br \/>\n<em>Scampetti <\/em><br \/>\n<em>gamberi biondi<\/em><br \/>\n<em>calamaretti e seppioline<\/em><br \/>\n<em>aglio<\/em><br \/>\n<em>peperoncino <\/em><br \/>\n<em>olio extra vergine di oliva<\/em><br \/>\n<em>[\/box]<\/em><\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-13682 size-large\" src=\"http:\/\/alpifashionmagazine.com\/journal\/wp-content\/uploads\/2015\/06\/D8L2218_web-1024x683.jpg\" alt=\"_D8L2218_web\" width=\"620\" height=\"414\" srcset=\"https:\/\/alpifashionmagazine.com\/journal\/wp-content\/uploads\/2015\/06\/D8L2218_web-1024x683.jpg 1024w, https:\/\/alpifashionmagazine.com\/journal\/wp-content\/uploads\/2015\/06\/D8L2218_web-300x200.jpg 300w, https:\/\/alpifashionmagazine.com\/journal\/wp-content\/uploads\/2015\/06\/D8L2218_web.jpg 1472w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/p>\n<p style=\"text-align: justify;\">Scaldare l&#8217;aglio e il peperoncino in olio extra vergine di oliva. Aggiungere per prime le seppioline tagliate finemente. Dopo qualche minuto sfumare con vino bianco.<br \/>\nAggiungere il resto del pesce e gli spaghetti Felicetti Monograno. Far arrivare a cottura mescolando e aggiungendo brodo di pesce fino a cottura al dente.<br \/>\nMantecare con un filo d&#8217;olio extra vergine di oliva e un pizzico di prezzemolo tritato.<\/p>\n<p style=\"text-align: left;\"><script src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\" async=\"\"><\/script><!-- Alpi Moda1 --> <ins class=\"adsbygoogle\" style=\"display: inline-block; width: 468px; height: 60px;\" data-ad-client=\"ca-pub-5614844159831980\" data-ad-slot=\"6925109594\"><\/ins><script>\/\/ <![CDATA[\n(adsbygoogle = window.adsbygoogle || []).push({});\n\/\/ ]]><\/script><br \/>\n<em>Via Antonio Fratti 62\/66<\/em><br \/>\n<em> 55049 Viareggio (Lu)<\/em><br \/>\n<em> Tel. 0584 581991<\/em><br \/>\n<span style=\"text-decoration: underline;\"><span style=\"color: #808080; text-decoration: underline;\"><em> <a style=\"color: #808080; text-decoration: underline;\" href=\"http:\/\/www.acquasalataristorante.it\/\">www.acquasalataristorante.it<\/a><\/em><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ricetta d\u2019autore di Giovanna Annunziata Ghilarducci executive chef [box type=&#8221;note&#8221; align=&#8221;aligncenter&#8221; ] Spaghetti Felicetti Monograno Scampetti gamberi biondi calamaretti e seppioline aglio peperoncino olio extra vergine di oliva [\/box] Scaldare l&#8217;aglio e il peperoncino in olio extra vergine di oliva. Aggiungere per prime le seppioline tagliate finemente. Dopo qualche minuto sfumare con vino bianco. Aggiungere il resto del pesce e gli spaghetti Felicetti Monograno. Far arrivare a cottura mescolando e aggiungendo brodo di pesce fino a cottura al dente. Mantecare con un filo d&#8217;olio extra vergine di oliva e un pizzico di prezzemolo tritato. Via Antonio Fratti 62\/66 55049 Viareggio [&hellip;]<\/p>\n","protected":false},"author":23,"featured_media":13681,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"bk_post_subtitle":"","footnotes":""},"categories":[373,12],"tags":[1642,1641],"class_list":["post-13680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-notizie","tag-scampi","tag-viareggio","post--single"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.5 - aioseo.com -->\n\t<meta name=\"description\" content=\"Scaldare l&#039;aglio e il peperoncino in olio extra vergine di oliva. Aggiungere per prime le seppioline tagliate finemente. 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