{"id":1891,"date":"2012-11-02T22:59:52","date_gmt":"2012-11-02T21:59:52","guid":{"rendered":"http:\/\/www.voismagazine.it\/dp\/?p=1891"},"modified":"2013-10-20T23:42:17","modified_gmt":"2013-10-20T21:42:17","slug":"gamberoni-panati-al-forno","status":"publish","type":"post","link":"https:\/\/www.voismagazine.it\/dp\/2012\/11\/02\/gamberoni-panati-al-forno\/","title":{"rendered":"Gamberoni panati al forno"},"content":{"rendered":"<div id=\"voism-188658754\" class=\"voism-prima-del-contenuto voism-entity-placement\"><a href=\"https:\/\/amzn.to\/2Y0db7E\" aria-label=\"\"><\/a><\/div><p><strong>INGREDIENTI:<\/strong><\/p>\n<p>gamberoni<\/p>\n<p>olio<\/p>\n<p>sale<\/p>\n<p>pangrattato\u00a0 q.b<\/p>\n<p>prezzemolo\u00a0 q.b<\/p>\n<p>parmigiano\u00a0 q.b<\/p>\n<p><a href=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/11\/image17-e1351893352857.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1892\" title=\"Gamberoni panati\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/11\/image17-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p><strong>PROCEDIMENTO:<\/strong><\/p>\n<p>Sgusciare i gamberoni togliendo anche il filo nero.Lavarli e asciugarli e passarli nell&#8217;olio e poi\u00a0 nel pangrattato condito con prezzemolo e parmigiano.Disporre i gamberoni in una teglia e informnarli a 180\u00b0 per 15 minuti<\/p>\n<p><a href=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/11\/image18-e1351893517547.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1893\" title=\"Gamberoni\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/11\/image18-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" \/><\/a>A cura di: <strong>Rosita Cantale<\/strong><\/p>\n<div id=\"voism-3891561722\" class=\"voism-fine voism-entity-placement\"><a href=\"https:\/\/amzn.to\/2Y0db7E\" aria-label=\"\"><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>INGREDIENTI: gamberoni olio sale pangrattato\u00a0 q.b prezzemolo\u00a0 q.b parmigiano\u00a0 q.b PROCEDIMENTO: Sgusciare i gamberoni togliendo anche il filo nero.Lavarli e asciugarli e passarli nell&#8217;olio e poi\u00a0 nel pangrattato condito con prezzemolo e parmigiano.Disporre i gamberoni in una teglia e informnarli a 180\u00b0 per 15 minuti A cura di: Rosita Cantale<\/p>\n","protected":false},"author":8,"featured_media":1892,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,6436],"tags":[],"class_list":["post-1891","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucinare","category-secondi"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/posts\/1891","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\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/comments?post=1891"}],"version-history":[{"count":0,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/posts\/1891\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/media\/1892"}],"wp:attachment":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/media?parent=1891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/categories?post=1891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/tags?post=1891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}