{"id":7358,"date":"2013-01-17T15:55:56","date_gmt":"2013-01-17T14:55:56","guid":{"rendered":"http:\/\/www.voismagazine.it\/dp\/?p=7358"},"modified":"2013-10-20T23:38:29","modified_gmt":"2013-10-20T21:38:29","slug":"bucatini-al-nero-di-seppia","status":"publish","type":"post","link":"https:\/\/www.voismagazine.it\/dp\/2013\/01\/17\/bucatini-al-nero-di-seppia\/","title":{"rendered":"Bucatini al nero di seppia"},"content":{"rendered":"<div id=\"voism-991889884\" class=\"voism-prima-del-contenuto voism-entity-placement\"><a href=\"https:\/\/amzn.to\/2Y0db7E\" aria-label=\"\"><\/a><\/div><p>INGREDIENTI:<\/p>\n<p>500 gr di pasta (bucatini)<br \/>\n1kg di seppie complete di sacca con il nero<br \/>\nUna piccola cipolla<br \/>\n1\/2 bicchiere di vino<br \/>\n400gr circa di pomodori pelati<br \/>\nOlio q.b.<br \/>\nSale q.b<\/p>\n<p>PROCEDIMENTO:<br \/>\nIn un tegame, fate soffriggere la cipolla con un po&#8217;d&#8217;olio, unite le seppie e fate cuocere qualche minuto.<\/p>\n<p><a href=\"http:\/\/www.voismagazine.it\/dp\/image-721\/\" rel=\"attachment wp-att-7368\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-7368\" alt=\"Bucatini al nero di seppia\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image155-300x224.jpg\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Bagnate con il vino, lasciate sfumare, aggiungere i pelati(passati al setaccio) e infine la sacca con il nero,avendo cura di aprirla con molta attenzione dentro il tegame.<\/p>\n<p><a href=\"http:\/\/www.voismagazine.it\/dp\/image-722\/\" rel=\"attachment wp-att-7369\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-7369\" alt=\"Bucatini al nero di seppia 1\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image156-300x224.jpg\" width=\"300\" height=\"224\" srcset=\"https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image156-300x224.jpg 300w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image156-1024x764.jpg 1024w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image156-106x80.jpg 106w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image156-200x150.jpg 200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.voismagazine.it\/dp\/image-723\/\" rel=\"attachment wp-att-7370\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-7370\" alt=\"image\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image157-300x224.jpg\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.voismagazine.it\/dp\/image-725\/\" rel=\"attachment wp-att-7375\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-7375\" alt=\"Bucatini al nero di seppia4\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image159-300x224.jpg\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Fate cuocere i bucatini in acqua bollente, scolateli al dente e serviteli con il sugo al nero di seppia.<\/p>\n<p><a href=\"http:\/\/www.voismagazine.it\/dp\/image-724\/\" rel=\"attachment wp-att-7374\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-7374\" alt=\"Bucatini al nero di seppi5\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image158-300x224.jpg\" width=\"300\" height=\"224\" srcset=\"https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image158-300x224.jpg 300w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image158-1024x765.jpg 1024w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image158-106x80.jpg 106w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image158-200x150.jpg 200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>A cura di: <strong>Rosita Cantale<\/strong><\/p>\n<div id=\"voism-1042710562\" class=\"voism-fine voism-entity-placement\"><a href=\"https:\/\/amzn.to\/2Y0db7E\" aria-label=\"\"><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>INGREDIENTI: 500 gr di pasta (bucatini) 1kg di seppie complete di sacca con il nero Una piccola cipolla 1\/2 bicchiere di vino 400gr circa di pomodori pelati Olio q.b. Sale q.b PROCEDIMENTO: In un tegame, fate soffriggere la cipolla con un po&#8217;d&#8217;olio, unite le seppie e fate cuocere qualche minuto. Bagnate con il vino, lasciate &#8230;<\/p>\n","protected":false},"author":8,"featured_media":7374,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,6435],"tags":[],"class_list":["post-7358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucinare","category-primi"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"INGREDIENTI: 500 gr di pasta (bucatini) 1kg di seppie complete di sacca con il nero Una piccola cipolla 1\/2 bicchiere di vino 400gr circa di pomodori pelati Olio q.b. Sale q.b PROCEDIMENTO: In un tegame, fate soffriggere la cipolla con un po&#039;d&#039;olio, unite le seppie e fate cuocere qualche minuto. 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Sale q.b PROCEDIMENTO: In un tegame, fate soffriggere la cipolla con un po'd'olio, unite le seppie e fate cuocere qualche minuto. Bagnate con il vino, lasciate","og:url":"https:\/\/www.voismagazine.it\/dp\/2013\/01\/17\/bucatini-al-nero-di-seppia\/","og:image":"https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image158.jpg","og:image:secure_url":"https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2013\/01\/image158.jpg","og:image:width":2056,"og:image:height":1536,"article:published_time":"2013-01-17T14:55:56+00:00","article:modified_time":"2013-10-20T21:38:29+00:00","twitter:card":"summary","twitter:title":"Bucatini al nero di seppia | VOIS MAGAZINE | Informazione | Cultura | Mondo Imprese | Curiosit\u00c3 | Eventi | Politica |","twitter:description":"INGREDIENTI: 500 gr di pasta (bucatini) 1kg di seppie complete di sacca con il nero Una piccola cipolla 1\/2 bicchiere di vino 400gr circa di pomodori pelati Olio q.b. Sale q.b PROCEDIMENTO: In un tegame, fate soffriggere la cipolla con un po'd'olio, unite le seppie e fate cuocere qualche minuto. 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