{"id":1355,"date":"2021-03-09T17:30:22","date_gmt":"2021-03-09T17:30:22","guid":{"rendered":"https:\/\/www.argenzianoitalia.it\/2021\/03\/09\/mixed-pissed\/"},"modified":"2022-05-19T17:02:00","modified_gmt":"2022-05-19T17:02:00","slug":"mixed-pissed","status":"publish","type":"post","link":"https:\/\/www.argenzianoitalia.it\/en\/2021\/03\/09\/mixed-pissed\/","title":{"rendered":"Mixed Pissed"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">INGREDIANTS<\/p>\n\n<p class=\"wp-block-paragraph\">280 gr of mixed pasta<\/p>\n\n<p class=\"wp-block-paragraph\">300 gr of organic cauliflower<\/p>\n\n<p class=\"wp-block-paragraph\">160 gr shelled red prawns <\/p>\n\n<p class=\"wp-block-paragraph\">4 tablespoons of colatura<\/p>\n\n<p class=\"wp-block-paragraph\">Evo Dop Oil<\/p>\n\n<p class=\"wp-block-paragraph\">1 coppery montoro onion vegetable broth<\/p>\n\n<p class=\"wp-block-paragraph\">Salt, pepper, and basil<\/p>\n\n<p class=\"wp-block-paragraph\">PREPARATION<\/p>\n\n<p class=\"wp-block-paragraph\">Chop the red prawns and season with oil, salt and pepper. Put them in the fridge. Cook the bacon cut into squares in a pan until crisp and set aside.<br\/>Form a layer of Parmesan in a non-stick pan, melt and brown. Form some sfogline to keep aside. Prepare a saut\u00e9 with oil and onion, add the chopped cauliflower, brown it, cover with broth and cook until soft and then blend it. To report<br\/>to the boil, add a first part of anchovy sauce, then the pasta and cook adding water if necessary, making sure the pasta is always creamy. When cooked, stir in oil, parmesan, basil, anchovy sauce, regular salt and pepper. Serve and garnish first with a prawn quenelle and then add the crumble, the crispy bacon, the parmesan sfogline and a further drizzle of oil. Garnish with fresh herbs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIANTS 280 gr of mixed pasta 300 gr of organic cauliflower 160 gr shelled red prawns 4 tablespoons of colatura Evo Dop Oil 1 coppery montoro onion vegetable broth Salt, pepper, and basil PREPARATION Chop the red prawns and season with oil, salt and pepper. Put them in the fridge. Cook the bacon cut into [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1176,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[33],"tags":[],"class_list":["post-1355","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/www.argenzianoitalia.it\/wp-content\/uploads\/2021\/03\/PDC01796.jpeg","_links":{"self":[{"href":"https:\/\/www.argenzianoitalia.it\/en\/wp-json\/wp\/v2\/posts\/1355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.argenzianoitalia.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.argenzianoitalia.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.argenzianoitalia.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.argenzianoitalia.it\/en\/wp-json\/wp\/v2\/comments?post=1355"}],"version-history":[{"count":2,"href":"https:\/\/www.argenzianoitalia.it\/en\/wp-json\/wp\/v2\/posts\/1355\/revisions"}],"predecessor-version":[{"id":1369,"href":"https:\/\/www.argenzianoitalia.it\/en\/wp-json\/wp\/v2\/posts\/1355\/revisions\/1369"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.argenzianoitalia.it\/en\/wp-json\/wp\/v2\/media\/1176"}],"wp:attachment":[{"href":"https:\/\/www.argenzianoitalia.it\/en\/wp-json\/wp\/v2\/media?parent=1355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.argenzianoitalia.it\/en\/wp-json\/wp\/v2\/categories?post=1355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.argenzianoitalia.it\/en\/wp-json\/wp\/v2\/tags?post=1355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}