{"id":290,"date":"2021-02-19T09:49:07","date_gmt":"2021-02-19T09:49:07","guid":{"rendered":"http:\/\/www.areeriso.it\/wordpress\/?p=290"},"modified":"2021-02-24T13:54:16","modified_gmt":"2021-02-24T13:54:16","slug":"coda-di-bue-con-toscanelli","status":"publish","type":"post","link":"https:\/\/www.areeriso.it\/wordpress\/2021\/02\/19\/coda-di-bue-con-toscanelli\/","title":{"rendered":"Coda di Bue con Toscanelli"},"content":{"rendered":"\n<p><strong>Ingredienti per 6\/7 persone:<\/strong> 7 chili di coda di bue e gr. 500 di guancia di bue, gr. 50 di toscanelli ammollati per 12 ore, gr. 50 di lardo, gr. 30 di strutto, due spicchi di aglio, alloro, salsa di pomodoro, 2 carote, tre costole di sedano, un bicchiere di vino bianco, sale e pepe, TEMPO: 4 ore VINO: Rosso corposo.<br><strong>CONSIGLIO:<\/strong> Ottima la &#8220;coda&#8221; cucinata semplicemente con aglio, olio, peperoncino rosso e pomodori.<\/p>\n\n\n\n<p><br>Mondate, lavate e tritate grossolanamente aglio, alloro, carote e sedano. Tritate anche il lardo; tagliate a pezzi la coda e la guancia, poi lavateli e metteteli in acqua in ebollizione e dopo cinque minuti scolateli. Preparate un soffritto con gli odori, il lardo e lo strutto, poi unite la carne e fate rosolare; salate, pepate e irrorate con il vino bianco e quando questo sar\u00e0 evaporato, aggiungete due o tre cucchiaiate di salsa diluita in circa un litro di acqua. Coprite il tegame e fate cuocere a fuoco lento per 3 ore e 1\/2 circa. Dopo un&#8217;ora di cottura, per\u00f2, unite i fagioli che avrete sciacquato in acqua fresca. Sorvegliate spesso la carne, aggiungendo eventualmente altra acqua calda.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 6\/7 persone: 7 chili di coda di bue e gr. 500 di guancia di bue, gr. 50 di toscanelli ammollati per 12 ore, gr. 50 di lardo, gr. 30 di strutto, due spicchi di aglio, alloro, salsa di pomodoro, 2 carote, tre costole di sedano, un bicchiere di vino bianco, sale e pepe, TEMPO: 4 ore VINO: Rosso corposo.CONSIGLIO: Ottima la &#8220;coda&#8221; cucinata semplicemente con aglio, olio, peperoncino rosso e pomodori. Mondate, lavate e tritate grossolanamente aglio, alloro, carote e sedano. Tritate anche il lardo; tagliate a pezzi la coda e la guancia, poi lavateli e metteteli in acqua in ebollizione e dopo<a class=\"more-link\" href=\"https:\/\/www.areeriso.it\/wordpress\/2021\/02\/19\/coda-di-bue-con-toscanelli\/\">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":[12],"tags":[],"class_list":["entry","author-admin","post-290","post","type-post","status-publish","format-standard","category-secondi"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.4 - aioseo.com -->\n\t<meta name=\"description\" content=\"Ingredienti per 6\/7 persone: 7 chili di coda di bue e gr. 500 di guancia di bue, gr. 50 di toscanelli ammollati per 12 ore, gr. 50 di lardo, gr. 30 di strutto, due spicchi di aglio, alloro, salsa di pomodoro, 2 carote, tre costole di sedano, un bicchiere di vino bianco, sale e pepe,\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"admin\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.areeriso.it\/wordpress\/2021\/02\/19\/coda-di-bue-con-toscanelli\/\" \/>\n\t\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.4\" \/>\n\t\t<meta property=\"og:locale\" content=\"it_IT\" \/>\n\t\t<meta property=\"og:site_name\" content=\"AreeRiso -\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Coda di Bue con Toscanelli - 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