{"id":1180,"date":"2009-04-06T23:04:37","date_gmt":"2009-04-06T21:04:37","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=1180"},"modified":"2009-11-24T17:08:26","modified_gmt":"2009-11-24T15:08:26","slug":"spezzatino-di-vitello-ai-carciofi","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2009\/04\/spezzatino-di-vitello-ai-carciofi\/","title":{"rendered":"Spezzatino di vitello ai carciofi"},"content":{"rendered":"<p><strong>ngg_shortcode_0_placeholderIngredienti:<\/strong><\/p>\n<ul>\n<li>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">800 gr di carne di \tvitello;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">1 grossa cipolla;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">4 carciofi con \tgambi;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">2 spicchi di aglio;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">2 foglie di alloro;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">100 gr pancetta \taffumicata;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">Brodo di carne \t(q.b.);<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">farina per \tinfarinare la carne;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">un bicchiere vino \tbianco;<\/p>\n<\/li>\n<\/ul>\n<ul>\n<li>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">sale, pepe e \tpeperoncino q.b.<\/p>\n<\/li>\n<\/ul>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\"><strong>Preparazione<\/strong>:<\/p>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\"><em>Carciofi: <\/em><span style=\"font-style: normal;\">togliete le foglie esterne, tagliate la punta, divideteli in 4 spicchi e pulite la barba. Tagliate i gambi, raschiate la pelle quindi mettete il tutto in acqua acidulata con un po di limone per evitare che i carciofi anneriscano.<\/span><\/p>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\"><em>Spezzatino:<\/em> tagliate la carne, infarinatela e fatela rosolare in un po\u2019 di olio e burro fintantoch\u00e9 non sia ben dorata, unite la pancetta e fate insaporire. Aggiungete la cipolla e l&rsquo;aglio che avrete precedentemente tritato grossolanamente insieme ai gambi dei carciofi. Sfumate col vino bianco fate evaporare aggiungete le spezie e fate sobollire. Coprite e mantenete la cottura per circa 1 ora o almeno fino a che la carne sar\u00e0 morbida; aggiungete il brodo se il sughetto dovesse restringersi troppo. Quando manca un quarto d&rsquo;ora al termine fate saltare i carciofi in una padella con olio e aglio e cucinateli per 15 minuti aggiungendo un po d&rsquo;acqua.<\/p>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">Servite lo spezzatino con i carciofi saltati.<\/p>\n<p style=\"margin-bottom: 0cm; text-align: center;\"><code>[ad]<\/code><\/p>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">Buon Appetito<\/p>\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">\n<p style=\"margin-bottom: 0cm;\" align=\"justify\">\ud83d\ude06<\/p>\n<p style=\"margin-bottom: 0cm;\">\n<div class=\"ngg-related-gallery\">\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_f1c30cac87c8ee851d0ba7f0231d29f8\" 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\/spezzatinocarciofi-2.jpg?t=1565043585\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_f1c30cac87c8ee851d0ba7f0231d29f8\" data-image-id=\"96\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spezzatinocarciofi-2.jpg?t=1565043585\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_spezzatinocarciofi-2.jpg?t=1565043585\" data-title=\"spezzatinocarciofi-2.jpg\" data-description=\" \">\n\t\t\t<img title=\"spezzatinocarciofi-2.jpg\"\n\t\t\t\talt=\"spezzatinocarciofi-2.jpg\"\n\t\t\t\tdata-image-id=\"96\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/tortasalatafunghi.jpg?t=1564926975\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_f1c30cac87c8ee851d0ba7f0231d29f8\" data-image-id=\"97\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/tortasalatafunghi.jpg?t=1564926975\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_tortasalatafunghi.jpg?t=1564926975\" data-title=\"tortasalatafunghi.jpg\" data-description=\" \">\n\t\t\t<img title=\"tortasalatafunghi.jpg\"\n\t\t\t\talt=\"tortasalatafunghi.jpg\"\n\t\t\t\tdata-image-id=\"97\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/selvagginacinghiale.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_f1c30cac87c8ee851d0ba7f0231d29f8\" data-image-id=\"102\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/selvagginacinghiale.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_selvagginacinghiale.jpg\" data-title=\"selvagginacinghiale.jpg\" data-description=\" \">\n\t\t\t<img title=\"selvagginacinghiale.jpg\"\n\t\t\t\talt=\"selvagginacinghiale.jpg\"\n\t\t\t\tdata-image-id=\"102\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/fusillipisellipancetta.jpg?t=1564972883\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_f1c30cac87c8ee851d0ba7f0231d29f8\" data-image-id=\"132\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/fusillipisellipancetta.jpg?t=1564972883\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_fusillipisellipancetta.jpg?t=1564972883\" data-title=\"fusillipisellipancetta\" data-description=\" \">\n\t\t\t<img title=\"fusillipisellipancetta\"\n\t\t\t\talt=\"fusillipisellipancetta\"\n\t\t\t\tdata-image-id=\"132\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/quichelorraine.jpg?t=1564935770\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_f1c30cac87c8ee851d0ba7f0231d29f8\" data-image-id=\"159\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/quichelorraine.jpg?t=1564935770\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_quichelorraine.jpg?t=1564935770\" data-title=\"quichelorraine\" data-description=\" \">\n\t\t\t<img title=\"quichelorraine\"\n\t\t\t\talt=\"quichelorraine\"\n\t\t\t\tdata-image-id=\"159\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti: 800 gr di carne di vitello; 1 grossa cipolla; 4 carciofi con gambi; 2 spicchi di aglio; 2 foglie di alloro; 100 gr pancetta affumicata; Brodo di carne (q.b.); farina per infarinare la carne; un bicchiere vino bianco; sale, pepe e peperoncino q.b. Preparazione: Carciofi: togliete le foglie esterne, tagliate la punta, divideteli in&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2009\/04\/spezzatino-di-vitello-ai-carciofi\/\">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":[1843,1824,1864,852,853],"class_list":["post-1180","post","type-post","status-publish","format-standard","hentry","category-la-prima","category-ricette","tag-alloro","tag-pancetta","tag-spezzatino","tag-spezzatino-ai-carciofi","tag-spezzatino-di-vitello"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfzlE-j2","jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/posts\/1180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/comments?post=1180"}],"version-history":[{"count":10,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/posts\/1180\/revisions"}],"predecessor-version":[{"id":1190,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/posts\/1180\/revisions\/1190"}],"wp:attachment":[{"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/media?parent=1180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/categories?post=1180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/tags?post=1180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}