{"id":173,"date":"2020-06-16T23:09:57","date_gmt":"2020-06-16T23:09:57","guid":{"rendered":"http:\/\/www.areeriso.it\/wordpress\/?p=173"},"modified":"2020-06-16T23:09:57","modified_gmt":"2020-06-16T23:09:57","slug":"gamberetti-e-palmito","status":"publish","type":"post","link":"https:\/\/www.areeriso.it\/wordpress\/2020\/06\/16\/gamberetti-e-palmito\/","title":{"rendered":"GAMBERETTI E PALMITO"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">INGREDIENTI (per 6 persone)<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>5 vasetti da 140 gr. di gamberetti svedesi al naturale<\/li><li>1 vasetto di maionese<\/li><li>2 cucchiai di Ketchup<\/li><li>mezzo vasetto di cuore di palma al naturale<\/li><li>50 gr. di capperi<\/li><li>1 pomodoro<\/li><li>2 uova<\/li><li>1 mazzetto di prezzemolo<\/li><li>1 manciata di olive nere<\/li><li>un bicchierino di cognac<\/li><li>sale q.b.<\/li><li>pepe<\/li><li>qualche goccia di tabasco<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">PROCEDIMENTO<\/h2>\n\n\n\n<p>Scolate i gamberetti del loro liquido e metteteli a macerare nel cognac per circa un&#8217;ora. Rassodate le uova, raffreddatele sotto l&#8217;acqua corrente, sgusciatele e tagliatele a spicchi. Mondate e lavate il pomodoro e dividetelo a spicchi. Tagliate a rondelline il palmito. Versate i gamberetti scolati in una insalatiera e conditeli con la maionese, il ketchup e il tabasco. Unite il palmito, i pomodori, le uova e i capperi, mescolate bene e regolate il sale e il pepe<\/p>\n\n\n\n<p>Come si presenta: Guarnite l&#8217;insalata con le olive nere e ciuffetti di prezzemolo, e servitela fredda, togliendola dal frigorifero 5-10 minuti prima.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTI (per 6 persone) 5 vasetti da 140 gr. di gamberetti svedesi al naturale 1 vasetto di maionese 2 cucchiai di Ketchup mezzo vasetto di cuore di palma al naturale 50 gr. di capperi 1 pomodoro 2 uova 1 mazzetto di prezzemolo 1 manciata di olive nere un bicchierino di cognac sale q.b. pepe qualche goccia di tabasco PROCEDIMENTO Scolate i gamberetti del loro liquido e metteteli a macerare nel cognac per circa un&#8217;ora. Rassodate le uova, raffreddatele sotto l&#8217;acqua corrente, sgusciatele e tagliatele a spicchi. Mondate e lavate il pomodoro e dividetelo a spicchi. Tagliate a rondelline il palmito. Versate i gamberetti scolati in<a class=\"more-link\" href=\"https:\/\/www.areeriso.it\/wordpress\/2020\/06\/16\/gamberetti-e-palmito\/\">Leggi altro &rarr;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["entry","author-admin","post-173","post","type-post","status-publish","format-standard","category-antipasti"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"INGREDIENTI (per 6 persone) 5 vasetti da 140 gr. di gamberetti svedesi al naturale1 vasetto di maionese2 cucchiai di Ketchupmezzo vasetto di cuore di palma al naturale50 gr. di capperi1 pomodoro2 uova1 mazzetto di prezzemolo1 manciata di olive nereun bicchierino di cognacsale q.b.pepequalche goccia di tabasco PROCEDIMENTO Scolate i gamberetti del loro liquido e metteteli\" 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