{"id":6649,"date":"2014-04-20T00:41:34","date_gmt":"2014-04-19T22:41:34","guid":{"rendered":"http:\/\/alpifashionmagazine.com\/journal\/?p=6649"},"modified":"2014-04-20T00:41:52","modified_gmt":"2014-04-19T22:41:52","slug":"crudite-di-verdure-con-julienne-di-seppia-scottata-allo-zenzero-e-campetto-del-mediterraneo","status":"publish","type":"post","link":"https:\/\/alpifashionmagazine.com\/journal\/crudite-di-verdure-con-julienne-di-seppia-scottata-allo-zenzero-e-campetto-del-mediterraneo\/","title":{"rendered":"Crudit\u00e8 di verdure, con julienne di seppia scottata allo zenzero e campetto del mediterraneo"},"content":{"rendered":"<p>[box type=&#8221;note&#8221; align=&#8221;aligncenter&#8221; ]<br \/>\n<strong>Ricetta per 4 persone:<br \/>\n<\/strong><em>1 carota<\/em><br \/>\n<em>1 zucchina<\/em><br \/>\n<em>1 ravanello<\/em><br \/>\n<em>200 gr di seppia tagliata a julienne<\/em><br \/>\n<em>4 scampetti<\/em><br \/>\n<em>Olio extra vergine di oliva<\/em><br \/>\n<em>Zenzero qb<\/em><br \/>\n<em>Sale qb<\/em><br \/>\n<em>Pepe qb[\/box]<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-6652\" alt=\"crudit\u00e8\" src=\"http:\/\/alpifashionmagazine.com\/journal\/wp-content\/uploads\/2014\/04\/crudit\u00e8-300x188.jpg\" width=\"300\" height=\"188\" srcset=\"https:\/\/alpifashionmagazine.com\/journal\/wp-content\/uploads\/2014\/04\/crudit\u00e8-300x188.jpg 300w, https:\/\/alpifashionmagazine.com\/journal\/wp-content\/uploads\/2014\/04\/crudit\u00e8.jpg 987w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: justify;\">Tagliare delle rondelle sottili delle verdure e metterle a marinare per una decina di minuti in olio e zenzero sale e pepe e del aneto.<\/p>\n<p style=\"text-align: justify;\">Scottare le seppie per un paio di minuti in olio uno spicchio di aglio in camicia e lamelle di zenzero sale pepe.<\/p>\n<p style=\"text-align: justify;\">Lo scampo cuociamolo al vapore<\/p>\n<p style=\"text-align: justify;\">A questo punto componiamo il piatto, alla base mettiamo le verdure, poi le seppie e infine a decorare con lo scampetto e dei petali di fiori eduli.<\/p>\n<p style=\"text-align: center;\"><script type=\"text\/javascript\" 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 type=\"text\/javascript\">\/\/ <![CDATA[\n(adsbygoogle = window.adsbygoogle || []).push({});\n\/\/ ]]><\/script><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><em><b>Osteria d\u2019Autore<br \/>\n<\/b>Castelfranco di Sopra (Firenze)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[box type=&#8221;note&#8221; align=&#8221;aligncenter&#8221; ] Ricetta per 4 persone: 1 carota 1 zucchina 1 ravanello 200 gr di seppia tagliata a julienne 4 scampetti Olio extra vergine di oliva Zenzero qb Sale qb Pepe qb[\/box] Tagliare delle rondelle sottili delle verdure e metterle a marinare per una decina di minuti in olio e zenzero sale e pepe e del aneto. Scottare le seppie per un paio di minuti in olio uno spicchio di aglio in camicia e lamelle di zenzero sale pepe. Lo scampo cuociamolo al vapore A questo punto componiamo il piatto, alla base mettiamo le verdure, poi le seppie [&hellip;]<\/p>\n","protected":false},"author":23,"featured_media":6652,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"bk_post_subtitle":"","footnotes":""},"categories":[373],"tags":[999,963],"class_list":["post-6649","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-fabio-tira","tag-ricette-dautore","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=\"Tagliare delle rondelle sottili delle verdure e metterle a marinare per una decina di minuti in olio e zenzero sale e pepe e del aneto.\" \/>\n\t<meta name=\"robots\" content=\"max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n\t<meta name=\"author\" content=\"Cristina 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