{"id":100,"date":"2008-06-11T20:16:45","date_gmt":"2008-06-11T18:16:45","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=100"},"modified":"2012-01-05T14:19:55","modified_gmt":"2012-01-05T13:19:55","slug":"seppie-in-umido","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2008\/06\/seppie-in-umido\/","title":{"rendered":"Seppie in umido"},"content":{"rendered":"<p style=\"margin-bottom: 0cm;\"><strong>ngg_shortcode_0_placeholderIngredienti per 4:<\/strong><\/p>\n<ul>\n<li>1 kg di seppia fresca (circa 700 pulita);<\/li>\n<li>5 cucchiai di pomodori pelati (100gr circa);<\/li>\n<li>1 cipolla;<\/li>\n<li>1 spicchi di aglio;<\/li>\n<li>1 bicchiere di vino bianco secco;<\/li>\n<li>olio extra vergine di oliva;<\/li>\n<li>prezzemolo;<\/li>\n<li>1 foglia di alloro;<\/li>\n<li>sale, pepe.<\/li>\n<\/ul>\n<p style=\"margin-bottom: 0cm;\"><strong>Preparazione:<\/strong><\/p>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">Pulite accuratamente le seppie e quindi tagliatele a strisce di un centimetro circa. In una padella fate rosolare la cipolla finemente affettata insieme allo spicchio di aglio ed a qualche cucchiaiata di olio. Fate insaporire a fuoco moderato fino a quando la cipolla imbiondir\u00e0. A questo punto unite il cefalopode e lasciandolo insaporire per qualche minuto prima di bagnarlo con il vino bianco, fate evaporare e quindi aggiungete i pomodori pelati, la foglia di alloro, il sale ed il pepe.<\/p>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">Fate cuocere a fiamma bassa con il coperchio per 40 minuti o fino a quando le seppie risulteranno morbide; infine spolverate con il prezzemolo tritato.<\/p>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">La cottura pu\u00f2 variare tra i 40 ed i 60 minuti a seconda della consistenza delle seppie, pertanto non abbiate timore a prolungare la cottura.<\/p>\n<p align=\"justify\">Portare in tavola con una polenta morbida ed una bottiglia di vino bianco secco.<\/p>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">Variante:<\/p>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">dopo 40 minuti di cottura potete anche aggiungere dei piselli freschi o surgelati e continuare la cottura per altri 15\/20 minuti, aggiungendo poca acqua se necessario.<\/p>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">bon appetit \ud83d\ude06<\/p>\n<p style=\"margin-bottom: 0cm; text-align: center;\"><code>[ad]<\/code><\/p>\n<div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/coda-di-rospo-con-patate6.jpg?t=1564952705\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_c69276eab7f0b39b7d8d8f8cfbf92d36\" data-image-id=\"62\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/coda-di-rospo-con-patate6.jpg?t=1564952705\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_coda-di-rospo-con-patate6.jpg?t=1564952705\" data-title=\"coda-di-rospo-con-patate6.jpg\" data-description=\" \">\n\t\t\t<img title=\"coda-di-rospo-con-patate6.jpg\"\n\t\t\t\talt=\"coda-di-rospo-con-patate6.jpg\"\n\t\t\t\tdata-image-id=\"62\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/seppia-in-umido.jpg?t=1564928661\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_c69276eab7f0b39b7d8d8f8cfbf92d36\" data-image-id=\"64\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/seppia-in-umido.jpg?t=1564928661\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_seppia-in-umido.jpg?t=1564928661\" data-title=\"seppia-in-umido.jpg\" data-description=\" \">\n\t\t\t<img title=\"seppia-in-umido.jpg\"\n\t\t\t\talt=\"seppia-in-umido.jpg\"\n\t\t\t\tdata-image-id=\"64\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakemed.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_c69276eab7f0b39b7d8d8f8cfbf92d36\" data-image-id=\"78\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakemed.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cakemed.jpg\" data-title=\"cakemed.jpg\" data-description=\" \">\n\t\t\t<img title=\"cakemed.jpg\"\n\t\t\t\talt=\"cakemed.jpg\"\n\t\t\t\tdata-image-id=\"78\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spezzatinovitello.jpg?t=1565217829\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_c69276eab7f0b39b7d8d8f8cfbf92d36\" data-image-id=\"80\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spezzatinovitello.jpg?t=1565217829\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_spezzatinovitello.jpg?t=1565217829\" data-title=\"spezzatinovitello.jpg\" data-description=\" \">\n\t\t\t<img title=\"spezzatinovitello.jpg\"\n\t\t\t\talt=\"spezzatinovitello.jpg\"\n\t\t\t\tdata-image-id=\"80\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pastaconpesce.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_c69276eab7f0b39b7d8d8f8cfbf92d36\" data-image-id=\"81\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pastaconpesce.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_pastaconpesce.jpg\" data-title=\"pastaconpesce.jpg\" data-description=\" \">\n\t\t\t<img title=\"pastaconpesce.jpg\"\n\t\t\t\talt=\"pastaconpesce.jpg\"\n\t\t\t\tdata-image-id=\"81\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spaghetticartoccio.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_c69276eab7f0b39b7d8d8f8cfbf92d36\" data-image-id=\"83\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spaghetticartoccio.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_spaghetticartoccio.jpg\" data-title=\"spaghetticartoccio.jpg\" data-description=\" \">\n\t\t\t<img title=\"spaghetticartoccio.jpg\"\n\t\t\t\talt=\"spaghetticartoccio.jpg\"\n\t\t\t\tdata-image-id=\"83\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 4: 1 kg di seppia fresca (circa 700 pulita); 5 cucchiai di pomodori pelati (100gr circa); 1 cipolla; 1 spicchi di aglio; 1 bicchiere di vino bianco secco; olio extra vergine di oliva; prezzemolo; 1 foglia di alloro; sale, pepe. Preparazione: Pulite accuratamente le seppie e quindi tagliatele a strisce di un centimetro&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2008\/06\/seppie-in-umido\/\">Continue reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[1827,1843,179,1837,1828,178,1832,1842,1844,1841,1830,1811,1840,174,1816],"class_list":["post-100","post","type-post","status-publish","format-standard","hentry","category-ricette","tag-aglio","tag-alloro","tag-cefalopode","tag-cipolla","tag-olio","tag-pelati","tag-pesce","tag-piselli","tag-polenta","tag-pomodoro","tag-prezzemolo","tag-ricette","tag-seppia","tag-umido","tag-vino"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Ingredienti per 4: 1 kg di seppia fresca (circa 700 pulita); 5 cucchiai di pomodori pelati (100gr circa); 1 cipolla; 1 spicchi di aglio; 1 bicchiere di vino bianco secco; olio extra vergine di oliva; prezzemolo; 1 foglia di alloro; sale, pepe. 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