{"id":19530,"date":"2013-10-18T10:50:09","date_gmt":"2013-10-18T08:50:09","guid":{"rendered":"http:\/\/www.voismagazine.it\/dp\/?p=19530"},"modified":"2013-10-20T23:34:11","modified_gmt":"2013-10-20T21:34:11","slug":"coniglio-al-sugo","status":"publish","type":"post","link":"https:\/\/www.voismagazine.it\/dp\/2013\/10\/18\/coniglio-al-sugo\/","title":{"rendered":"Coniglio al sugo"},"content":{"rendered":"<div id=\"voism-4130563531\" class=\"voism-prima-del-contenuto voism-entity-placement\"><a href=\"https:\/\/amzn.to\/2Y0db7E\" aria-label=\"\"><\/a><\/div><p>Ingredienti per 4 persone.: 1Coniglio piccolo Una cipolla Mezzo bicchiere di vino rosso 1 foglia di alloro 700 gr di passata di pomodoro Sale olio q.B.<\/p>\n<p>Procedimento:<\/p>\n<p>Tagliate il coniglio in poccoli pezzi lavatelo asciugatelo e fate soffriggere in una padella finch\u00e9 nn sia ben rosolato. <a href=\"http:\/\/www.voismagazine.it\/dp\/2013\/10\/18\/coniglio-al-sugo\/image-2121\/\" rel=\"attachment wp-att-19534\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-19534\" alt=\"Coniglio al sugo2\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image115-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image115-300x225.jpg 300w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image115-106x80.jpg 106w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image115-200x150.jpg 200w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image115.jpg 960w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Dopo mettetelo in una pentola capiente ed aggiungete della cipolla ed il vino dopo aver fatto evaporare il vino aggiungete la passata di pomodoro, la foglia di alloro. <a href=\"http:\/\/www.voismagazine.it\/dp\/2013\/10\/18\/coniglio-al-sugo\/image-2122\/\" rel=\"attachment wp-att-19535\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-19535\" alt=\"Coniglio al sugo 3\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image116-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image116-300x225.jpg 300w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image116-106x80.jpg 106w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image116-200x150.jpg 200w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image116.jpg 960w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Regolate di sale e fate cuocere a fuoco lentissimo per circa un ora.<a href=\"http:\/\/www.voismagazine.it\/dp\/2013\/10\/18\/coniglio-al-sugo\/image-2119\/\" rel=\"attachment wp-att-19532\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-19532\" alt=\"Coniglio al sugo\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image113-225x300.jpg\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image113-225x300.jpg 225w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/10\/image113.jpg 720w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/a>Servite<br \/>\nKetty Reale<\/p>\n<div id=\"voism-586533664\" class=\"voism-fine voism-entity-placement\"><a href=\"https:\/\/amzn.to\/2Y0db7E\" aria-label=\"\"><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 4 persone.: 1Coniglio piccolo Una cipolla Mezzo bicchiere di vino rosso 1 foglia di alloro 700 gr di passata di pomodoro Sale olio q.B. Procedimento: Tagliate il coniglio in poccoli pezzi lavatelo asciugatelo e fate soffriggere in una padella finch\u00e9 nn sia ben rosolato. Dopo mettetelo in una pentola capiente ed aggiungete della &#8230;<\/p>\n","protected":false},"author":22,"featured_media":19532,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,6436],"tags":[],"class_list":["post-19530","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\/19530","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=19530"}],"version-history":[{"count":0,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/posts\/19530\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/media\/19532"}],"wp:attachment":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/media?parent=19530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/categories?post=19530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/tags?post=19530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}