{"id":2120,"date":"2011-03-13T19:00:37","date_gmt":"2011-03-13T18:00:37","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=2120"},"modified":"2011-12-20T16:32:15","modified_gmt":"2011-12-20T15:32:15","slug":"sgombri-farciti-al-forno","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2011\/03\/sgombri-farciti-al-forno\/","title":{"rendered":"Sgombri farciti al forno"},"content":{"rendered":"<p><strong>ngg_shortcode_0_placeholder<\/strong><\/p>\n<p><strong>Ingredienti per 2:<\/strong><\/p>\n<ul>\n<li>2 sgombri;<\/li>\n<li>1 spicchio d&rsquo;aglio;<\/li>\n<li>80 gr di pangrattato;<\/li>\n<li>1 ciuffo di prezzemolo;<\/li>\n<li>1 cucchiaio di pecorino o parmigiano grattugiato;<\/li>\n<li>sale, pepe;<\/li>\n<li>olio extravergine;<\/li>\n<li>2 fette di limone.<\/li>\n<\/ul>\n<p><strong>Preparazione a modo mio:<\/strong><br \/>\nPulisco gli sgombri e gli asciugo (nonostante molte volte deleghi la pulizia al pescivendolo preferisco comunque perfezionare la pulizia del pesce a casa e sopratutto vi consiglio di pulire bene bene dal sangue che da quel gusto amaro e spiacevole). Preparo quindi il ripieno amalgamando la mollica di pane con il pecorino, un trito di aglio e prezzemolo, una presa di sale, poco pepe ed infine ammorbidisco il composto con l&rsquo;olio d&rsquo;oliva. Il ripieno deve essere compatto. Riempio gli sgombri e li adagio su una teglia da forno precedentemente unta con un po di olio d&rsquo;oliva, metto le fette di limone sopra al pesce ed inforno a 180\u00b0 per circa mezz&rsquo;ora.\u00a0<strong> <\/strong><\/p>\n<div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/torta_mering1.JPG\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_a6b4dd22fd862c7b2f099c1e64d137f2\" data-image-id=\"56\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/torta_mering1.JPG\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_torta_mering1.JPG\" data-title=\"torta_mering1.JPG\" data-description=\" \">\n\t\t\t<img title=\"torta_mering1.JPG\"\n\t\t\t\talt=\"torta_mering1.JPG\"\n\t\t\t\tdata-image-id=\"56\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pastaconpesce.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_a6b4dd22fd862c7b2f099c1e64d137f2\" data-image-id=\"81\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pastaconpesce.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_pastaconpesce.jpg\" data-title=\"pastaconpesce.jpg\" data-description=\" \">\n\t\t\t<img title=\"pastaconpesce.jpg\"\n\t\t\t\talt=\"pastaconpesce.jpg\"\n\t\t\t\tdata-image-id=\"81\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spaghetticartoccio.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_a6b4dd22fd862c7b2f099c1e64d137f2\" data-image-id=\"83\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spaghetticartoccio.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_spaghetticartoccio.jpg\" data-title=\"spaghetticartoccio.jpg\" data-description=\" \">\n\t\t\t<img title=\"spaghetticartoccio.jpg\"\n\t\t\t\talt=\"spaghetticartoccio.jpg\"\n\t\t\t\tdata-image-id=\"83\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/calamari-ripieni.jpg?t=1564922150\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_a6b4dd22fd862c7b2f099c1e64d137f2\" data-image-id=\"90\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/calamari-ripieni.jpg?t=1564922150\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_calamari-ripieni.jpg?t=1564922150\" data-title=\"calamari-ripieni.jpg\" data-description=\" \">\n\t\t\t<img title=\"calamari-ripieni.jpg\"\n\t\t\t\talt=\"calamari-ripieni.jpg\"\n\t\t\t\tdata-image-id=\"90\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\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_a6b4dd22fd862c7b2f099c1e64d137f2\" 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_a6b4dd22fd862c7b2f099c1e64d137f2\" 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<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 2: 2 sgombri; 1 spicchio d&rsquo;aglio; 80 gr di pangrattato; 1 ciuffo di prezzemolo; 1 cucchiaio di pecorino o parmigiano grattugiato; sale, pepe; olio extravergine; 2 fette di limone. Preparazione a modo mio: Pulisco gli sgombri e gli asciugo (nonostante molte volte deleghi la pulizia al pescivendolo preferisco comunque perfezionare la pulizia del&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2011\/03\/sgombri-farciti-al-forno\/\">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":[3,4,1396],"tags":[1827,1171,1904,1172,1921,1832,1174,1830,1173,1992],"class_list":["post-2120","post","type-post","status-publish","format-standard","hentry","category-la-prima","category-ricette","category-secondi","tag-aglio","tag-farciti","tag-limone","tag-parmagiano","tag-pecorino","tag-pesce","tag-pesce-azzuro","tag-prezzemolo","tag-sgombri","tag-sgombro"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Lo sgombro mi piace molto, anche solo semplicemente bollito. 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