{"id":1396,"date":"2009-10-25T17:46:40","date_gmt":"2009-10-25T15:46:40","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=1396"},"modified":"2012-02-06T12:04:12","modified_gmt":"2012-02-06T11:04:12","slug":"vellutata-di-zucca-e-patate","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2009\/10\/vellutata-di-zucca-e-patate\/","title":{"rendered":"Vellutata di zucca e patate"},"content":{"rendered":"ngg_shortcode_0_placeholder\n<p><strong>Ingredienti per 4<\/strong>:<\/p>\n<ul>\n<li>500 gr di zucca;<\/li>\n<li>400 gr di patate;<\/li>\n<li>1\/2 cipolla;<\/li>\n<li>brodo vegetale;<\/li>\n<li>100 ml di panna fresca;<\/li>\n<li>1 pezzetto di burro o olio d&rsquo;oliva;<\/li>\n<li>sale e pepe qb.<\/li>\n<\/ul>\n<p><strong>Preparazione<\/strong>:<\/p>\n<p>Preparate un brodo vegetale con sedano, carote e 1\/2 cipolla quindi salate e portate ad ebollizione. Nel frattempo eliminate la scorza della zucca e tagliatela a cubetti;\u00a0 fare altrettanto con le patate. In una padella fate sciogliere una noce di burro e rosolateci la 1\/2 cipolla; quando sar\u00e0 appassita\u00a0 unite la zucca e le patate facendo rosolare il tutto. Versate il brodo vegetale fino a coprire le verdure. Mettete il coperchio e cuocete a fiamma media per circa 30 minuti o fino a quando le verdure risulteranno cotte; per ottenere una crema omogenea passate il tutto con un frullatore ad immersione, poi versate la panna fresca ed aggiustate di sale e pepe. Potete\u00a0 completare il piatto con\u00a0 dei crostini di pane tostato, con un po&rsquo; di parmigiano e\/o decorare con una manciata di noci.<\/p>\n<div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/torta-salata-3-speck.jpg?t=1564934148\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_4bd61097de11032f285684d4e904d53c\" data-image-id=\"69\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/torta-salata-3-speck.jpg?t=1564934148\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_torta-salata-3-speck.jpg?t=1564934148\" data-title=\"torta-salata-3-speck.jpg\" data-description=\" \">\n\t\t\t<img title=\"torta-salata-3-speck.jpg\"\n\t\t\t\talt=\"torta-salata-3-speck.jpg\"\n\t\t\t\tdata-image-id=\"69\"\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_4bd61097de11032f285684d4e904d53c\" 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\/capesanteallozafferano1.jpg?t=1565022563\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_4bd61097de11032f285684d4e904d53c\" data-image-id=\"113\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/capesanteallozafferano1.jpg?t=1565022563\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_capesanteallozafferano1.jpg?t=1565022563\" data-title=\"capesanteallozafferano1\" data-description=\" \">\n\t\t\t<img title=\"capesanteallozafferano1\"\n\t\t\t\talt=\"capesanteallozafferano1\"\n\t\t\t\tdata-image-id=\"113\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pastapestodinoci.jpg?t=1565106770\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_4bd61097de11032f285684d4e904d53c\" data-image-id=\"125\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pastapestodinoci.jpg?t=1565106770\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_pastapestodinoci.jpg?t=1565106770\" data-title=\"pastapestodinoci\" data-description=\" \">\n\t\t\t<img title=\"pastapestodinoci\"\n\t\t\t\talt=\"pastapestodinoci\"\n\t\t\t\tdata-image-id=\"125\"\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_4bd61097de11032f285684d4e904d53c\" 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_4bd61097de11032f285684d4e904d53c\" 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 per 4: 500 gr di zucca; 400 gr di patate; 1\/2 cipolla; brodo vegetale; 100 ml di panna fresca; 1 pezzetto di burro o olio d&rsquo;oliva; sale e pepe qb. Preparazione: Preparate un brodo vegetale con sedano, carote e 1\/2 cipolla quindi salate e portate ad ebollizione. Nel frattempo eliminate la scorza della zucca&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2009\/10\/vellutata-di-zucca-e-patate\/\">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":[954,1853,1834,1937,953,952],"class_list":["post-1396","post","type-post","status-publish","format-standard","hentry","category-la-prima","category-ricette","tag-crema-di-zucca","tag-noci","tag-panna","tag-panna-fresca","tag-vellutata-di-zucca-e-patate","tag-zuppa-di-zucca-e-patate"],"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: 500 gr di zucca; 400 gr di patate; 1\/2 cipolla; brodo vegetale; 100 ml di panna fresca; 1 pezzetto di burro o olio d&#039;oliva; sale e pepe qb. 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Nel frattempo eliminate la scorza della zucca\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"virginie\"\/>\n\t<meta name=\"keywords\" content=\"zucca,patate,vellutata,panna,crema di zucca,noci,panna fresca,vellutata di zucca e patate,zuppa di zucca e patate\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.virginie.it\/blog\/2009\/10\/vellutata-di-zucca-e-patate\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 4.9.10\" \/>\n\t\t<meta property=\"og:locale\" content=\"fr_FR\" \/>\n\t\t<meta property=\"og:site_name\" content=\"VIRGINIE&#039;S BLOG | ...prima o poi sceglier\u00f2 una frase adatta a descrivere questo blog\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Vellutata di zucca e patate | VIRGINIE&#039;S BLOG\" \/>\n\t\t<meta property=\"og:description\" content=\"Ingredienti per 4: 500 gr di zucca; 400 gr di patate; 1\/2 cipolla; brodo vegetale; 100 ml di panna fresca; 1 pezzetto di burro o olio d&#039;oliva; sale e pepe qb. 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Preparazione: Preparate un brodo vegetale con sedano, carote e 1\/2 cipolla quindi salate e portate ad ebollizione. 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Preparazione: Preparate un brodo vegetale con sedano, carote e 1\/2 cipolla quindi salate e portate ad ebollizione. Nel frattempo eliminate la scorza della zucca","og:url":"https:\/\/www.virginie.it\/blog\/2009\/10\/vellutata-di-zucca-e-patate\/","article:published_time":"2009-10-25T15:46:40+00:00","article:modified_time":"2012-02-06T11:04:12+00:00","twitter:card":"summary","twitter:title":"Vellutata di zucca e patate | VIRGINIE'S BLOG","twitter:description":"Ingredienti per 4: 500 gr di zucca; 400 gr di patate; 1\/2 cipolla; brodo vegetale; 100 ml di panna fresca; 1 pezzetto di burro o olio d'oliva; sale e pepe qb. Preparazione: Preparate un brodo vegetale con sedano, carote e 1\/2 cipolla quindi salate e portate ad ebollizione. 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