{"id":1744,"date":"2010-10-07T18:13:50","date_gmt":"2010-10-07T16:13:50","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=1744"},"modified":"2011-12-20T18:50:10","modified_gmt":"2011-12-20T17:50:10","slug":"indivia-belga-brasata","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2010\/10\/indivia-belga-brasata\/","title":{"rendered":"Indivia belga brasata"},"content":{"rendered":"<p><strong>ngg_shortcode_0_placeholderIngredienti per 4 persone:<\/strong><\/p>\n<ul>\n<li>8 cespi di indivia belga;<\/li>\n<li>30 gr di burro;<\/li>\n<li>10 gr di zucchero;<\/li>\n<li>sale qb.<\/li>\n<\/ul>\n<p><strong>Preparazione:<\/strong><\/p>\n<p>Lava e asciuga l&rsquo;indivia poi, elimina le foglie esterne pi\u00f9 dure e taglia ogni cespo met\u00e0. Con un coltellino scava il torsolo per eliminare possibilmente la parte amara che successivamente durante la cottura, tender\u00e0 ad accentuarsi.<\/p>\n<p>In una padella fai sciogliere il burro e rosola l&rsquo;indivia a fuoco lento; dopo un paio di minuti aggiungi il sale e lo zucchero e copri con un dito di acqua. Copri e prosegui la cottura per almeno 20 minuti girando le indivie un paio di volte affinch\u00e9 non saranno caramellate ossia saranno di un colore leggermente tendente all&rsquo;ambrato.<\/p>\nngg_shortcode_1_placeholder\n<div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/patatealforno.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_c646b5ce395f6c8be448e72c3fe07978\" data-image-id=\"87\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/patatealforno.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_patatealforno.jpg\" data-title=\"patatealforno.jpg\" data-description=\" \">\n\t\t\t<img title=\"patatealforno.jpg\"\n\t\t\t\talt=\"patatealforno.jpg\"\n\t\t\t\tdata-image-id=\"87\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/casadizenzero1.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_c646b5ce395f6c8be448e72c3fe07978\" data-image-id=\"88\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/casadizenzero1.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_casadizenzero1.jpg\" data-title=\"casadizenzero1.jpg\" data-description=\" \">\n\t\t\t<img title=\"casadizenzero1.jpg\"\n\t\t\t\talt=\"casadizenzero1.jpg\"\n\t\t\t\tdata-image-id=\"88\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pommesdeterrepaillasson.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_c646b5ce395f6c8be448e72c3fe07978\" data-image-id=\"95\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pommesdeterrepaillasson.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_pommesdeterrepaillasson.jpg\" data-title=\"pommesdeterrepaillasson.jpg\" data-description=\" \">\n\t\t\t<img title=\"pommesdeterrepaillasson.jpg\"\n\t\t\t\talt=\"pommesdeterrepaillasson.jpg\"\n\t\t\t\tdata-image-id=\"95\"\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\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_c646b5ce395f6c8be448e72c3fe07978\" data-image-id=\"98\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/costolettecinghiale.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_costolettecinghiale.jpg\" 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\/dscn3039.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_c646b5ce395f6c8be448e72c3fe07978\" 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\/cremamascarpone.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_c646b5ce395f6c8be448e72c3fe07978\" data-image-id=\"163\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cremamascarpone.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cremamascarpone.jpg\" data-title=\"cremamascarpone\" data-description=\" \">\n\t\t\t<img title=\"cremamascarpone\"\n\t\t\t\talt=\"cremamascarpone\"\n\t\t\t\tdata-image-id=\"163\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 4 persone: 8 cespi di indivia belga; 30 gr di burro; 10 gr di zucchero; sale qb. Preparazione: Lava e asciuga l&rsquo;indivia poi, elimina le foglie esterne pi\u00f9 dure e taglia ogni cespo met\u00e0. Con un coltellino scava il torsolo per eliminare possibilmente la parte amara che successivamente durante la cottura, tender\u00e0 ad&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2010\/10\/indivia-belga-brasata\/\">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":[1394,3,4],"tags":[1833,1978,1979,1902],"class_list":["post-1744","post","type-post","status-publish","format-standard","hentry","category-contorni","category-la-prima","category-ricette","tag-burro","tag-indivia-belga","tag-indivia-brasata","tag-zucchero"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfzlE-s8","jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/posts\/1744","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=1744"}],"version-history":[{"count":13,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/posts\/1744\/revisions"}],"predecessor-version":[{"id":3123,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/posts\/1744\/revisions\/3123"}],"wp:attachment":[{"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/media?parent=1744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/categories?post=1744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/tags?post=1744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}