{"id":2001,"date":"2011-02-25T18:09:28","date_gmt":"2011-02-25T16:09:28","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=2001"},"modified":"2011-12-20T17:19:42","modified_gmt":"2011-12-20T16:19:42","slug":"pasta-e-fagioli-a-modo-mio","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2011\/02\/pasta-e-fagioli-a-modo-mio\/","title":{"rendered":"Pasta e fagioli a modo mio"},"content":{"rendered":"ngg_shortcode_0_placeholder\n<p><strong>Ingredienti:<\/strong><\/p>\n<ul>\n<li>400 gr di fagioli borlotti;<\/li>\n<li>1 cipolla;<\/li>\n<li>1 gambo di sedano;<\/li>\n<li>1 carota;<\/li>\n<li>olio d&rsquo;oliva;<\/li>\n<li>spaghetti spezzati;<\/li>\n<li>sale e pepe qb.<\/li>\n<\/ul>\n<p><strong>Preparazione a modo mio:<\/strong><\/p>\n<p>La sera prima metto in ammollo i fagioli in acqua fredda.<\/p>\n<p>Preparo un battuto con sedano, carota e cipolla e lo soffriggo in una pentola dai bordi alti con 3 cucchiaio di olio d&rsquo;oliva; una volta ben rosolato unisco i fagioli, copro a filo con acqua e lascio cuocere a fuoco basso per circa 1 ora o fino a quando i fagioli saranno cotti. Passo al setaccio la met\u00e0 dei fagioli e rimetto il passato in pentola, aggiusto di sale e di pepe ed unisco gli spaghetti\u00a0 spezzati nella minestra; faccio cuocere fino a quando la pasta sar\u00e0 cotta al dente. Servo subito la pasta e fagioli con un filo do olio d&rsquo;oliva, una spolverata di parmigiano e volendo una macinata di pepe nero.<\/p>\n<div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pastafagioli.jpg?t=1565184063\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_0eaf163400129f9184a8e3d4c1d3bf8e\" data-image-id=\"191\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pastafagioli.jpg?t=1565184063\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_pastafagioli.jpg?t=1565184063\" data-title=\"pastafagioli\" data-description=\" \">\n\t\t\t<img title=\"pastafagioli\"\n\t\t\t\talt=\"pastafagioli\"\n\t\t\t\tdata-image-id=\"191\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti: 400 gr di fagioli borlotti; 1 cipolla; 1 gambo di sedano; 1 carota; olio d&rsquo;oliva; spaghetti spezzati; sale e pepe qb. Preparazione a modo mio: La sera prima metto in ammollo i fagioli in acqua fredda. Preparo un battuto con sedano, carota e cipolla e lo soffriggo in una pentola dai bordi alti con&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2011\/02\/pasta-e-fagioli-a-modo-mio\/\">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":[3,1349,4],"tags":[1122,1124,2007,1123],"class_list":["post-2001","post","type-post","status-publish","format-standard","hentry","category-la-prima","category-primi","category-ricette","tag-fagioli-borlotti","tag-minestra-di-fagioli","tag-pasta-e-fagioli","tag-spaghetti-spezzati"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.9 - aioseo.com -->\n\t<meta name=\"description\" content=\"Una versione leggera ma comunque gustosa della tradizionale pasta e fagioli. 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