{"id":1068,"date":"2009-03-30T10:45:35","date_gmt":"2009-03-30T08:45:35","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=1068"},"modified":"2012-05-12T11:46:41","modified_gmt":"2012-05-12T10:46:41","slug":"costolette-di-agnello-impanate-e-fritte","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2009\/03\/costolette-di-agnello-impanate-e-fritte\/","title":{"rendered":"Costolette di agnello impanate e fritte"},"content":{"rendered":"<p style=\"margin-bottom: 0cm;\"><strong>Ingredienti<\/strong>:<\/p>\n<ul>\n<li>\n<p style=\"margin-bottom: 0cm;\">costolette di agnello (almeno 3 pezzi a persona);<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">2 uova;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">50 g di farina;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">100 g di pangrattato;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">2 rametti di timo;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">1 rametto di rosmarino fresco;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">olio d&rsquo;oliva;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">sale, pepe nero.<\/p>\n<\/li>\n<\/ul>\n<p style=\"margin-bottom: 0cm;\"><strong>Preparazione a modo mio<\/strong>:<\/p>\n<p style=\"margin-bottom: 0cm;\">Ripulisco bene le ossa delle costolette staccando la carne e togliendo il grasso in eccesso; quindi le infarino leggermente e poi le passo prima nelle uova precedentemente sbattute e poi nel pangrattato aromatizzato con le spezie precedentemente tritate. Scaldo abbondante olio d&rsquo;oliva in una padella e friggo le costolette per circa 3 minuti per parte (in base allo spessore). Accompagno con un&rsquo;insalatina o con delle patatine fritte.<\/p>\n<div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/costoletteagnelloalforno.jpg?t=1564930456\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_26eac49fb901f6c1e051a5f02823b579\" data-image-id=\"94\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/costoletteagnelloalforno.jpg?t=1564930456\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_costoletteagnelloalforno.jpg?t=1564930456\" data-title=\"costoletteagnelloalforno.jpg\" data-description=\" \">\n\t\t\t<img title=\"costoletteagnelloalforno.jpg\"\n\t\t\t\talt=\"costoletteagnelloalforno.jpg\"\n\t\t\t\tdata-image-id=\"94\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/costolettecinghiale.jpg?t=1564958753\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_26eac49fb901f6c1e051a5f02823b579\" data-image-id=\"98\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/costolettecinghiale.jpg?t=1564958753\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_costolettecinghiale.jpg?t=1564958753\" data-title=\"costolettecinghiale.jpg\" data-description=\" \">\n\t\t\t<img title=\"costolettecinghiale.jpg\"\n\t\t\t\talt=\"costolettecinghiale.jpg\"\n\t\t\t\tdata-image-id=\"98\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/marinatacinghiale.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_26eac49fb901f6c1e051a5f02823b579\" data-image-id=\"99\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/marinatacinghiale.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_marinatacinghiale.jpg\" data-title=\"marinatacinghiale.jpg\" data-description=\" \">\n\t\t\t<img title=\"marinatacinghiale.jpg\"\n\t\t\t\talt=\"marinatacinghiale.jpg\"\n\t\t\t\tdata-image-id=\"99\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cinghiale.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_26eac49fb901f6c1e051a5f02823b579\" data-image-id=\"199\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cinghiale.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cinghiale.jpg\" data-title=\"cinghiale\" data-description=\" \">\n\t\t\t<img title=\"cinghiale\"\n\t\t\t\talt=\"cinghiale\"\n\t\t\t\tdata-image-id=\"199\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cinghialespalla.jpg?t=1564921944\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_26eac49fb901f6c1e051a5f02823b579\" data-image-id=\"200\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cinghialespalla.jpg?t=1564921944\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cinghialespalla.jpg?t=1564921944\" data-title=\"cinghialespalla\" data-description=\" \">\n\t\t\t<img title=\"cinghialespalla\"\n\t\t\t\talt=\"cinghialespalla\"\n\t\t\t\tdata-image-id=\"200\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cinghialevinobianco.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_26eac49fb901f6c1e051a5f02823b579\" data-image-id=\"201\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cinghialevinobianco.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cinghialevinobianco.jpg\" data-title=\"cinghialevinobianco\" data-description=\" \">\n\t\t\t<img title=\"cinghialevinobianco\"\n\t\t\t\talt=\"cinghialevinobianco\"\n\t\t\t\tdata-image-id=\"201\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti: costolette di agnello (almeno 3 pezzi a persona); 2 uova; 50 g di farina; 100 g di pangrattato; 2 rametti di timo; 1 rametto di rosmarino fresco; olio d&rsquo;oliva; sale, pepe nero. Preparazione a modo mio: Ripulisco bene le ossa delle costolette staccando la carne e togliendo il grasso in eccesso; quindi le infarino&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2009\/03\/costolette-di-agnello-impanate-e-fritte\/\">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":[3,4],"tags":[798,1924,800,1922,801,803,1923,315],"class_list":["post-1068","post","type-post","status-publish","format-standard","hentry","category-la-prima","category-ricette","tag-agnello","tag-capretto","tag-costine","tag-costolette","tag-fritte","tag-pangrattato","tag-rosmarino","tag-timo"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- 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