{"id":13081,"date":"2013-03-12T12:21:46","date_gmt":"2013-03-12T11:21:46","guid":{"rendered":"http:\/\/www.voismagazine.it\/dp\/?p=13081"},"modified":"2013-03-12T12:21:47","modified_gmt":"2013-03-12T11:21:47","slug":"calamari-a-rondelle-cotti-al-forno","status":"publish","type":"post","link":"https:\/\/www.voismagazine.it\/dp\/2013\/03\/12\/calamari-a-rondelle-cotti-al-forno\/","title":{"rendered":"Calamari a rondelle cotti al forno"},"content":{"rendered":"<div id=\"voism-232785650\" class=\"voism-prima-del-contenuto voism-entity-placement\"><a href=\"https:\/\/amzn.to\/2Y0db7E\" aria-label=\"\"><\/a><\/div><p>Io i calamari a rondelle li ho sempre fritti ma una mia amica mi ha insegnato questo metodo che consente di sporcare di meno e di cucinare pi\u00f9 leggero.Posso dire che sono veramente buoni.<\/p>\n<p><strong>INGREDIENTI:<\/strong><\/p>\n<p>2 calamari<br \/>\nFarina 00 q.b<br \/>\nSale<br \/>\nOlio q.b<\/p>\n<p><strong>PROCEDIMENTO<\/strong>:<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.voismagazine.it\/dp\/2013\/03\/12\/calamari-a-rondelle-cotti-al-forno\/image-1329\/\" rel=\"attachment wp-att-13083\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13083 aligncenter\" alt=\"Calamari al forno\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/03\/image135-300x223.jpg\" width=\"300\" height=\"223\" \/><\/a><\/p>\n<p>Pulire e lavare i calamari. Tagliarli a rondelle e metterli in una bustina trasparente per alimenti ( quelle che si usano per congelare) con la farina e un po&#8217; di sale.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.voismagazine.it\/dp\/2013\/03\/12\/calamari-a-rondelle-cotti-al-forno\/image-1330\/\" rel=\"attachment wp-att-13084\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13084 aligncenter\" alt=\"Calamari al forno1\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/03\/image136-300x223.jpg\" width=\"300\" height=\"223\" srcset=\"https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/03\/image136-300x223.jpg 300w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/03\/image136-106x80.jpg 106w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/03\/image136-200x150.jpg 200w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/03\/image136.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Scuotere la busta per far si che i calamari siano infarinati bene e dopo disporli su una teglia, mettere un filo d&#8217;olio e cuocerli in forno a 220 per 10\/15 minuti<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.voismagazine.it\/dp\/2013\/03\/12\/calamari-a-rondelle-cotti-al-forno\/image-1331\/\" rel=\"attachment wp-att-13085\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13085 aligncenter\" alt=\"Calamari al forno2\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/03\/image137-300x223.jpg\" width=\"300\" height=\"223\" srcset=\"https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/03\/image137-300x223.jpg 300w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/03\/image137-106x80.jpg 106w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/03\/image137-200x150.jpg 200w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/03\/image137.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<div id=\"voism-3290721879\" class=\"voism-fine voism-entity-placement\"><a href=\"https:\/\/amzn.to\/2Y0db7E\" aria-label=\"\"><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Io i calamari a rondelle li ho sempre fritti ma una mia amica mi ha insegnato questo metodo che consente di sporcare di meno e di cucinare pi\u00f9 leggero.Posso dire che sono veramente buoni. INGREDIENTI: 2 calamari Farina 00 q.b Sale Olio q.b PROCEDIMENTO: Pulire e lavare i calamari. Tagliarli a rondelle e metterli in &#8230;<\/p>\n","protected":false},"author":22,"featured_media":13085,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-13081","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucinare"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/posts\/13081","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/comments?post=13081"}],"version-history":[{"count":0,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/posts\/13081\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/media\/13085"}],"wp:attachment":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/media?parent=13081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/categories?post=13081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/tags?post=13081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}