{"id":835,"date":"2012-10-05T15:53:04","date_gmt":"2012-10-05T13:53:04","guid":{"rendered":"http:\/\/www.voismagazine.it\/dp\/?p=835"},"modified":"2013-10-20T23:44:47","modified_gmt":"2013-10-20T21:44:47","slug":"cotolette-di-calamari","status":"publish","type":"post","link":"https:\/\/www.voismagazine.it\/dp\/2012\/10\/05\/cotolette-di-calamari\/","title":{"rendered":"Cotolette di Calamari"},"content":{"rendered":"<div id=\"voism-3642624742\" class=\"voism-prima-del-contenuto voism-entity-placement\"><a href=\"https:\/\/amzn.to\/2Y0db7E\" aria-label=\"\"><\/a><\/div><p><a href=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-837 alignleft\" src=\"http:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" srcset=\"https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image-300x224.jpg 300w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image-1024x765.jpg 1024w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image-106x80.jpg 106w, https:\/\/www.voismagazine.it\/dp\/wp-content\/uploads\/2012\/10\/image-200x150.jpg 200w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>INGREDIENTI:<\/strong><\/p>\n<p>n. 4 Calamari<\/p>\n<p>Gr. 100 Pan Grattato<\/p>\n<p>Gr. 50 Parmigiano grattugiato<\/p>\n<p>Olio extra vergine qb<\/p>\n<p>Gr. 20 Provolone piccante<\/p>\n<p><strong>PROCEDIMENTO:<\/strong><\/p>\n<p>Pulire i Calamari svuotandoli, togliendo anche la pellicina. Sciacquarli bene ed asciugarli. Bagnarli nell&#8217;olio e panarli con il pangrattato condito con i due formaggi precedentemente grattugiati.<\/p>\n<p>Mettere in forno a circa 200*<\/p>\n<p>A cura di:<\/p>\n<p><strong>Rosita Cantale<\/strong><\/p>\n<div id=\"voism-1554501437\" class=\"voism-fine voism-entity-placement\"><a href=\"https:\/\/amzn.to\/2Y0db7E\" aria-label=\"\"><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>INGREDIENTI: n. 4 Calamari Gr. 100 Pan Grattato Gr. 50 Parmigiano grattugiato Olio extra vergine qb Gr. 20 Provolone piccante PROCEDIMENTO: Pulire i Calamari svuotandoli, togliendo anche la pellicina. Sciacquarli bene ed asciugarli. Bagnarli nell&#8217;olio e panarli con il pangrattato condito con i due formaggi precedentemente grattugiati. Mettere in forno a circa 200* A cura &#8230;<\/p>\n","protected":false},"author":8,"featured_media":837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,6436],"tags":[],"class_list":["post-835","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\/835","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=835"}],"version-history":[{"count":0,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/posts\/835\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/media\/837"}],"wp:attachment":[{"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/media?parent=835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/categories?post=835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.voismagazine.it\/dp\/wp-json\/wp\/v2\/tags?post=835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}