{"id":345,"date":"2008-10-05T17:26:00","date_gmt":"2008-10-05T15:26:00","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=345"},"modified":"2009-11-24T17:25:17","modified_gmt":"2009-11-24T15:25:17","slug":"spezzatino-di-asino","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2008\/10\/spezzatino-di-asino\/","title":{"rendered":"Spezzatino di Asino"},"content":{"rendered":"<p style=\"margin-bottom: 0cm;\"><strong>ngg_shortcode_0_placeholderIngredienti per 4 persone:<\/strong><\/p>\n<ul>\n<li>\n<p style=\"margin-bottom: 0cm;\">700 gr di carne di Asino;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">1 grossa cipolla;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">1 carota;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">gambo di sedano;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">2 spicchi di aglio;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">1 foglia di alloro;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">4 bacche di ginepro;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">1 chiodo di garofano ed un \tpezzetto di cannella;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">Brodo di carne (q.b.);<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">farina per infarinare la carne;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">un bicchiere vino rosso;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">sale, pepe q.b.<\/p>\n<\/li>\n<\/ul>\n<p style=\"margin-bottom: 0cm;\">\n<p style=\"margin-bottom: 0cm;\"><strong>Preparazione<\/strong>:<\/p>\n<p style=\"margin-bottom: 0cm;\">Fare colorare i pezzi di spezzatino, gi\u00e0 infarinati, in un po&rsquo; di olio e burro fintantoch\u00e9 non siano ben dorati, quindi sfumarli con il vino rosso. Unitevi le verdure che avrete tritato grossolanamente insieme alle spezie e fate sobollire. Coprite e mantenete la cottura per circa tre ore o almeno fino a che la carne sar\u00e0 morbida, controllate ed aggiungete il brodo se il sughetto dovesse restringersi troppo. A cottura ultimata, togliete la carne, setacciate il sughetto ( che cos\u00ec risulter\u00e0 ben denso) e servite &#8230;<\/p>\n<p style=\"margin-bottom: 0cm;\">\n<p style=\"margin-bottom: 0cm;\">Buon Appetito<\/p>\n<p style=\"margin-bottom: 0cm;\"><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\/seppia-in-umido.jpg?t=1564928661\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_7c1a0ecf95f7b5efc2979f0cbfbb02c5\" data-image-id=\"64\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/seppia-in-umido.jpg?t=1564928661\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_seppia-in-umido.jpg?t=1564928661\" data-title=\"seppia-in-umido.jpg\" data-description=\" \">\n\t\t\t<img title=\"seppia-in-umido.jpg\"\n\t\t\t\talt=\"seppia-in-umido.jpg\"\n\t\t\t\tdata-image-id=\"64\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spezzatino-asino3.jpg?t=1565021289\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_7c1a0ecf95f7b5efc2979f0cbfbb02c5\" data-image-id=\"73\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spezzatino-asino3.jpg?t=1565021289\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_spezzatino-asino3.jpg?t=1565021289\" data-title=\"spezzatino-asino3.jpg\" data-description=\" \">\n\t\t\t<img title=\"spezzatino-asino3.jpg\"\n\t\t\t\talt=\"spezzatino-asino3.jpg\"\n\t\t\t\tdata-image-id=\"73\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/arrostoconpatate.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_7c1a0ecf95f7b5efc2979f0cbfbb02c5\" data-image-id=\"77\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/arrostoconpatate.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_arrostoconpatate.jpg\" data-title=\"arrostoconpatate.jpg\" data-description=\" \">\n\t\t\t<img title=\"arrostoconpatate.jpg\"\n\t\t\t\talt=\"arrostoconpatate.jpg\"\n\t\t\t\tdata-image-id=\"77\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spezzatinovitello.jpg?t=1565217829\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_7c1a0ecf95f7b5efc2979f0cbfbb02c5\" data-image-id=\"80\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/spezzatinovitello.jpg?t=1565217829\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_spezzatinovitello.jpg?t=1565217829\" data-title=\"spezzatinovitello.jpg\" data-description=\" \">\n\t\t\t<img title=\"spezzatinovitello.jpg\"\n\t\t\t\talt=\"spezzatinovitello.jpg\"\n\t\t\t\tdata-image-id=\"80\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pasticciodicarne.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_7c1a0ecf95f7b5efc2979f0cbfbb02c5\" data-image-id=\"86\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pasticciodicarne.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_pasticciodicarne.jpg\" data-title=\"pasticciodicarne.jpg\" data-description=\" \">\n\t\t\t<img title=\"pasticciodicarne.jpg\"\n\t\t\t\talt=\"pasticciodicarne.jpg\"\n\t\t\t\tdata-image-id=\"86\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/ragudicarne.jpg?t=1564968236\"\n\t\t\ttitle=\"il rag\u00f9 fatto a modo mio ad inizio cottura\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_7c1a0ecf95f7b5efc2979f0cbfbb02c5\" data-image-id=\"92\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/ragudicarne.jpg?t=1564968236\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_ragudicarne.jpg?t=1564968236\" data-title=\"ragudicarne.jpg\" data-description=\"il rag\u00f9 fatto a modo mio ad inizio cottura\">\n\t\t\t<img title=\"ragudicarne.jpg\"\n\t\t\t\talt=\"ragudicarne.jpg\"\n\t\t\t\tdata-image-id=\"92\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 4 persone: 700 gr di carne di Asino; 1 grossa cipolla; 1 carota; gambo di sedano; 2 spicchi di aglio; 1 foglia di alloro; 4 bacche di ginepro; 1 chiodo di garofano ed un pezzetto di cannella; Brodo di carne (q.b.); farina per infarinare la carne; un bicchiere vino rosso; sale, pepe q.b.&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2008\/10\/spezzatino-di-asino\/\">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":[4],"tags":[588,583,1817,1873,1876,1811,1864,1874,586,1875,1816],"class_list":["post-345","post","type-post","status-publish","format-standard","hentry","category-ricette","tag-asina","tag-asino","tag-brodo","tag-carne","tag-musso","tag-ricette","tag-spezzatino","tag-sugo","tag-trito","tag-verdure","tag-vino"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- 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