{"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-2237663932\" 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-1500935951\" 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":[],"_links":{"self":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/posts\/7358","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=7358"}],"version-history":[{"count":0,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/posts\/7358\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/media\/7374"}],"wp:attachment":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/media?parent=7358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/categories?post=7358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/tags?post=7358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}