{"id":1056,"date":"2009-03-29T00:14:21","date_gmt":"2009-03-28T22:14:21","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=1056"},"modified":"2012-07-08T17:10:22","modified_gmt":"2012-07-08T16:10:22","slug":"calamari-ripieni-al-forno","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2009\/03\/calamari-ripieni-al-forno\/","title":{"rendered":"Calamari ripieni al Forno"},"content":{"rendered":"<p><strong>ngg_shortcode_0_placeholderIngredienti:<\/strong><\/p>\n<ul>\n<li>8 calamari;<\/li>\n<li>200 gr di mollica di pane raffermo;<\/li>\n<li>2 cucchiai di grana o pecorino grattugiato;<\/li>\n<li>1 mazzetto di prezzemolo;<\/li>\n<li>2 spicchi d&rsquo;aglio;<\/li>\n<li>1 cucchiaio di capperi;<\/li>\n<li>vino bianco secco qb;<\/li>\n<li>olio di oliva qb;<\/li>\n<li>sale, pepe qb.<\/li>\n<\/ul>\n<p><strong>Preparazione:<\/strong><\/p>\n<p>Pulite e spellate i calamari, staccate le teste e svuotateli. Tritate i tentacoli e rosolateli nell&rsquo;olio di oliva,\u00a0 quindi bagnateli con un p\u00f2 di vino e lasciate evaporare. Aggiungete la mollica di pane, il formaggio grattugiato un trito di aglio e prezzemolo, i capperi, una presa di sale e un pizzico di pepe, quindi ammorbidite il composto con olio d&rsquo;oliva e farcitevi le sacche dei calamari. Chiudete le aperture con degli stuzzicadenti e disponete i calamari in una teglia imburrata, irrorate con un filo di olio d&rsquo;oliva, infornate a 180\u00b0, per 20 minuti o piu in base alla grandezza dei calamari. (Quelli in foto ad esempio sono rimasti in forno per 30&prime;)<\/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_93a38b3cc050f1f94e478ce9fccc8ac4\" 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\/coda-di-rospo-con-patate-8.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_93a38b3cc050f1f94e478ce9fccc8ac4\" data-image-id=\"63\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/coda-di-rospo-con-patate-8.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_coda-di-rospo-con-patate-8.jpg\" data-title=\"coda-di-rospo-con-patate-8.jpg\" data-description=\" \">\n\t\t\t<img title=\"coda-di-rospo-con-patate-8.jpg\"\n\t\t\t\talt=\"coda-di-rospo-con-patate-8.jpg\"\n\t\t\t\tdata-image-id=\"63\"\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_93a38b3cc050f1f94e478ce9fccc8ac4\" 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\/arrostoconpatate.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_93a38b3cc050f1f94e478ce9fccc8ac4\" data-image-id=\"77\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/arrostoconpatate.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_arrostoconpatate.jpg\" data-title=\"arrostoconpatate.jpg\" data-description=\" \">\n\t\t\t<img title=\"arrostoconpatate.jpg\"\n\t\t\t\talt=\"arrostoconpatate.jpg\"\n\t\t\t\tdata-image-id=\"77\"\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_93a38b3cc050f1f94e478ce9fccc8ac4\" 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\/pasticcioverdure.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_93a38b3cc050f1f94e478ce9fccc8ac4\" data-image-id=\"84\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pasticcioverdure.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_pasticcioverdure.jpg\" data-title=\"pasticcioverdure.jpg\" data-description=\" \">\n\t\t\t<img title=\"pasticcioverdure.jpg\"\n\t\t\t\talt=\"pasticcioverdure.jpg\"\n\t\t\t\tdata-image-id=\"84\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti: 8 calamari; 200 gr di mollica di pane raffermo; 2 cucchiai di grana o pecorino grattugiato; 1 mazzetto di prezzemolo; 2 spicchi d&rsquo;aglio; 1 cucchiaio di capperi; vino bianco secco qb; olio di oliva qb; sale, pepe qb. Preparazione: Pulite e spellate i calamari, staccate le teste e svuotateli. Tritate i tentacoli e rosolateli&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2009\/03\/calamari-ripieni-al-forno\/\">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":[1827,1833,792,797,793,1858,1920,796,1818,1921,1830,1816],"class_list":["post-1056","post","type-post","status-publish","format-standard","hentry","category-ricette","tag-aglio","tag-burro","tag-calamari","tag-calamari-al-forno","tag-capperi","tag-forno","tag-grana","tag-olio-oliva","tag-pane","tag-pecorino","tag-prezzemolo","tag-vino"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- 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