{"id":1206,"date":"2009-04-10T19:08:26","date_gmt":"2009-04-10T17:08:26","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=1206"},"modified":"2009-11-24T17:09:26","modified_gmt":"2009-11-24T15:09:26","slug":"costolette-di-cinghiale-marinate","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2009\/04\/costolette-di-cinghiale-marinate\/","title":{"rendered":"Costolette di cinghiale marinate"},"content":{"rendered":"<p><strong>ngg_shortcode_0_placeholderIngredienti<\/strong>:<\/p>\n<ul>\n<li>costolette di cinghiale;<\/li>\n<li>rosmarino fresco;<\/li>\n<li>aglio;<\/li>\n<li>olio d&rsquo;oliva;<\/li>\n<li>burro qb;<\/li>\n<li>sale, pepe.<\/li>\n<\/ul>\n<p><strong>ngg_shortcode_1_placeholderPreparazione<\/strong>:<\/p>\n<p style=\"text-align: justify;\">Asciugate bene le costolette con della carta assorbente ed adagiatele in un contenitore. Bagnatele con l&rsquo;olio d&rsquo;oliva uniteci l&rsquo;aglio tagliato a pezzi, il pepe ed il rosmarino; chiudete il contenitore e lasciare marinare per almeno 1 ora. In una padella sciogliete un po&rsquo; di burro insieme all&rsquo;olio della marinata. Scaldate a fiamma vivace\u00a0 e quando sar\u00e0 ben caldo inserite le costolette rigirandole spesso ed avendo cura di non bruciarle\u00a0 Servite con delle patate arrosto.<\/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\/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_fd80c69c365d0d4d7c4848f938eda3d0\" 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\/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_fd80c69c365d0d4d7c4848f938eda3d0\" 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\/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_fd80c69c365d0d4d7c4848f938eda3d0\" 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_fd80c69c365d0d4d7c4848f938eda3d0\" 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\/dscn3039.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_fd80c69c365d0d4d7c4848f938eda3d0\" data-image-id=\"105\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/dscn3039.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_dscn3039.jpg\" data-title=\"escargotslumache\" data-description=\" \">\n\t\t\t<img title=\"escargotslumache\"\n\t\t\t\talt=\"escargotslumache\"\n\t\t\t\tdata-image-id=\"105\"\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_fd80c69c365d0d4d7c4848f938eda3d0\" 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<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti: costolette di cinghiale; rosmarino fresco; aglio; olio d&rsquo;oliva; burro qb; sale, pepe. Preparazione: Asciugate bene le costolette con della carta assorbente ed adagiatele in un contenitore. Bagnatele con l&rsquo;olio d&rsquo;oliva uniteci l&rsquo;aglio tagliato a pezzi, il pepe ed il rosmarino; chiudete il contenitore e lasciare marinare per almeno 1 ora. In una padella sciogliete&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2009\/04\/costolette-di-cinghiale-marinate\/\">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":[1827,1922,883,884,1923],"class_list":["post-1206","post","type-post","status-publish","format-standard","hentry","category-la-prima","category-ricette","tag-aglio","tag-costolette","tag-costolette-di-cinghiale","tag-costolette-di-cinghiale-marinate","tag-rosmarino"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- 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