{"id":916,"date":"2009-03-24T19:38:37","date_gmt":"2009-03-24T17:38:37","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=916"},"modified":"2009-11-24T17:14:49","modified_gmt":"2009-11-24T15:14:49","slug":"spezzatino-di-vitello","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2009\/03\/spezzatino-di-vitello\/","title":{"rendered":"Spezzatino di vitello"},"content":{"rendered":"<p><strong>Ingredienti:<\/strong><\/p>\n<ul>\n<li>\n<p style=\"margin-bottom: 0cm;\">800 gr di carne di vitello;<\/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;\">1 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;\">2 foglie di alloro;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">2 bacche di ginepro;<\/p>\n<\/li>\n<li>\n<p style=\"margin-bottom: 0cm;\">1 pezzetto 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 bianco;<\/p>\n<\/li>\n<\/ul>\n<ul>\n<li>\n<p style=\"margin-bottom: 0cm;\">sale, pepe q.b.<\/p>\n<\/li>\n<\/ul>\n<p style=\"margin-bottom: 0cm;\"><strong>Preparazione<\/strong>:<\/p>\n<p style=\"margin-bottom: 0cm;\">Tagliate la carne, infarinatela e fatela rosolare in un po\u2019 di olio e burro fintantoch\u00e9 non sia ben dorata, quindi sfumate con il vino bianco. Unitevi le verdure che avrete tritato grossolanamente insieme alle spezie e fate sobollire. Coprite e mantenete la cottura per circa 1 ora 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 \u2026<\/p>\n<p style=\"margin-bottom: 0cm;\"><strong>Variante<\/strong>:<\/p>\n<p style=\"margin-bottom: 0cm;\">Potete unire a piacere, 20 minuti prima della fine cottura dello spezzatino, delle patate, dei funghi freschi o secchi (precedentemente sbollentati), o dei piselli.<\/p>\n<p style=\"margin-bottom: 0cm;\">ngg_shortcode_0_placeholder<\/p>\n<p style=\"margin-bottom: 0cm;\">Buon Appetito<\/p>\n<p style=\"margin-bottom: 0cm; text-align: center;\"><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\/coda-di-rospo-con-patate6.jpg?t=1564952705\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_8af1bf3c04b225b1227fedc97928dd93\" data-image-id=\"62\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/coda-di-rospo-con-patate6.jpg?t=1564952705\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_coda-di-rospo-con-patate6.jpg?t=1564952705\" data-title=\"coda-di-rospo-con-patate6.jpg\" data-description=\" \">\n\t\t\t<img title=\"coda-di-rospo-con-patate6.jpg\"\n\t\t\t\talt=\"coda-di-rospo-con-patate6.jpg\"\n\t\t\t\tdata-image-id=\"62\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/coda-di-rospo-con-patate-8.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_8af1bf3c04b225b1227fedc97928dd93\" data-image-id=\"63\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/coda-di-rospo-con-patate-8.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_coda-di-rospo-con-patate-8.jpg\" data-title=\"coda-di-rospo-con-patate-8.jpg\" data-description=\" \">\n\t\t\t<img title=\"coda-di-rospo-con-patate-8.jpg\"\n\t\t\t\talt=\"coda-di-rospo-con-patate-8.jpg\"\n\t\t\t\tdata-image-id=\"63\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\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_8af1bf3c04b225b1227fedc97928dd93\" 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_8af1bf3c04b225b1227fedc97928dd93\" 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\/cakemed.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_8af1bf3c04b225b1227fedc97928dd93\" data-image-id=\"78\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakemed.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cakemed.jpg\" data-title=\"cakemed.jpg\" data-description=\" \">\n\t\t\t<img title=\"cakemed.jpg\"\n\t\t\t\talt=\"cakemed.jpg\"\n\t\t\t\tdata-image-id=\"78\"\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_8af1bf3c04b225b1227fedc97928dd93\" 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<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti: 800 gr di carne di vitello; 1 grossa cipolla; 1 carota; 1 gambo di sedano; 2 spicchi di aglio; 2 foglie di alloro; 2 bacche di ginepro; 1 pezzetto di cannella; Brodo di carne (q.b.); farina per infarinare la carne; un bicchiere vino bianco; sale, pepe q.b. Preparazione: Tagliate la carne, infarinatela e fatela&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2009\/03\/spezzatino-di-vitello\/\">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":[1827,1843,530,722,1916,1837,1918,1884,1917,1859,1842,1864,1816,1915],"class_list":["post-916","post","type-post","status-publish","format-standard","hentry","category-la-prima","category-ricette","tag-aglio","tag-alloro","tag-bocconcini","tag-cannella","tag-carote","tag-cipolla","tag-farina","tag-funghi","tag-ginepro","tag-patate","tag-piselli","tag-spezzatino","tag-vino","tag-vitello"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfzlE-eM","jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/posts\/916","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=916"}],"version-history":[{"count":13,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/posts\/916\/revisions"}],"predecessor-version":[{"id":986,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/posts\/916\/revisions\/986"}],"wp:attachment":[{"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/media?parent=916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/categories?post=916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.virginie.it\/blog\/wp-json\/wp\/v2\/tags?post=916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}