{"id":101,"date":"2008-06-11T20:37:33","date_gmt":"2008-06-11T18:37:33","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=101"},"modified":"2009-11-24T17:30:43","modified_gmt":"2009-11-24T15:30:43","slug":"seppie-col-nero","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2008\/06\/seppie-col-nero\/","title":{"rendered":"Seppie col nero"},"content":{"rendered":"<p><strong>Ingredienti per 4:<\/strong><\/p>\n<ul>\n<li>\n<p style=\"margin-bottom: 0cm;\"><strong>1 kg di seppie;<\/strong><\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\"><strong>1 cipolla;<\/strong><\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\"><strong>1 spicchio di aglio;<\/strong><\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\"><strong>1 bicchiere di vino bianco \tsecco;<\/strong><\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\"><strong>olio extra vergine di oliva;<\/strong><\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\"><strong>sale, pepe;<\/strong><\/p>\n<\/li>\n<li>\n<p align=\"justify\"><strong>1 foglia di alloro.<\/strong><\/p>\n<\/li>\n<\/ul>\n<p><strong>Preparazione:<\/strong><\/p>\n<p style=\"margin-bottom: 0cm;\">Pulite le seppie ed eliminate la pellicina nerastra che le ricopre, quindi, mediante una forbice  o un coltellino, incidete il dorso nel senso della lunghezza ed estraete l&rsquo;osso. Ponete attenzione nelle operazioni onde evitare la rottura del sacchetto dell&rsquo;inchiostro.<\/p>\n<p style=\"margin-bottom: 0cm;\">Aiutandovi con un dito, estraete il sacchetto delle viscere e staccate quello dell&rsquo;inchiostro quindi tenetelo da parte. Separate i tentacoli dalla sacca tagliandoli appena sotto gli occhi,che vanno tolti.<\/p>\n<p style=\"margin-bottom: 0cm;\">In mezzo ai tentacoli si trova il becco, che deve essere estratto. Sciacquate quindi sotto l&rsquo;acqua corrente.<\/p>\n<p style=\"margin-bottom: 0cm;\">Sbucciate e tritate la cipolla e l&rsquo;aglio, fateli imbiondire nell&rsquo;olio versato in una casseruola quindi unitevi le seppie tagliate a strisce spesse un centimetro; insaporite con sale e pepe ed aggiungete la foglia di alloro. Mescolate, unite l&rsquo;inchiostro gi\u00e0 diluito nel vino bianco e lasciate cuocere a fuoco moderato. Fate restringere il sughetto e mescolate di tanto in tanto.<\/p>\n<p style=\"margin-bottom: 0cm;\">Coprite la padella e lasciate sul fuoco  per un tempo che, a secondo della consistenza delle seppie, pu\u00f2 variare tra i 40 e i 60 minuti. Se i molluschi non risultano sufficientemente morbidi, prolungare la cottura senza patemi d&rsquo;animo&#8230; \ud83d\ude09<\/p>\n<p>Servite in tavola con una polenta morbida ed un vino bianco fresco tipo tocai o pinot grigio.<\/p>\n<p style=\"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_f58d1539b961ab553699c146c462807d\" 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_f58d1539b961ab553699c146c462807d\" 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_f58d1539b961ab553699c146c462807d\" 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_f58d1539b961ab553699c146c462807d\" 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_f58d1539b961ab553699c146c462807d\" 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\/seppiaumido.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_f58d1539b961ab553699c146c462807d\" data-image-id=\"85\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/seppiaumido.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_seppiaumido.jpg\" data-title=\"seppiaumido.jpg\" data-description=\" \">\n\t\t\t<img title=\"seppiaumido.jpg\"\n\t\t\t\talt=\"seppiaumido.jpg\"\n\t\t\t\tdata-image-id=\"85\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 4: 1 kg di seppie; 1 cipolla; 1 spicchio di aglio; 1 bicchiere di vino bianco secco; olio extra vergine di oliva; sale, pepe; 1 foglia di alloro. Preparazione: Pulite le seppie ed eliminate la pellicina nerastra che le ricopre, quindi, mediante una forbice o un coltellino, incidete il dorso nel senso della&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2008\/06\/seppie-col-nero\/\">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":[1827,1843,179,1837,184,186,181,1828,185,188,1844,1811,183,182,187,1816],"class_list":["post-101","post","type-post","status-publish","format-standard","hentry","category-ricette","tag-aglio","tag-alloro","tag-cefalopode","tag-cipolla","tag-inchiostro","tag-molluschi","tag-nero-di-seppia","tag-olio","tag-osso","tag-pinot","tag-polenta","tag-ricette","tag-sacca","tag-seppie","tag-tocai","tag-vino"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Ingredienti per 4: 1 kg di seppie; 1 cipolla; 1 spicchio di aglio; 1 bicchiere di vino bianco secco; olio extra vergine di oliva; sale, pepe; 1 foglia di alloro. 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