{"id":806,"date":"2021-03-01T08:43:45","date_gmt":"2021-03-01T08:43:45","guid":{"rendered":"http:\/\/www.areeriso.it\/wordpress\/?p=806"},"modified":"2021-03-01T08:43:45","modified_gmt":"2021-03-01T08:43:45","slug":"cacciucco-alla-livornese","status":"publish","type":"post","link":"https:\/\/www.areeriso.it\/wordpress\/2021\/03\/01\/cacciucco-alla-livornese\/","title":{"rendered":"Cacciucco alla Livornese"},"content":{"rendered":"\n<p><strong>Ingredienti per 6\/8 persone: <\/strong>800 gr. di pesce con lisca (scorfano, gallinella, tracina), 500 gr di palombo, 500 gr. di polpo, 500 gr. di seppia, 500 gr. di cicale, 500 gr. di cozze, 500 gr. di pomodori maturi o pelati, cipolla, aglio, prezzemolo, salvia in foglie, a vino rosso, fette di pane, olio e sale.<\/p>\n\n\n\n<p><br>Fare un trito di aglio, cipolla e prezzemolo, (la salvia va lasciata intera) e peperoncino e rosolarlo in 1\/2 bicchiere d&#8217;olio. <\/p>\n\n\n\n<p>Appena imbiondisce bagnare con 1\/2 bicchiere di vino e quando sar\u00e0 evaporato mettere nella pentola i polpi e le seppie. <\/p>\n\n\n\n<p>Dopo pochi minuti aggiungere i pomodori, salare e cuocere per un quarto d&#8217;ora. <\/p>\n\n\n\n<p>Unire gli altri pesci, le cicale e le cozze ben pulite, proseguire la cottura per altri 20 &#8211; 30 m. Se necessario aggiungere acqua calda. <\/p>\n\n\n\n<p>Servire il cacciucco piuttosto liquido su fette di pane abbrustolito e leggermente agliate.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 6\/8 persone: 800 gr. di pesce con lisca (scorfano, gallinella, tracina), 500 gr di palombo, 500 gr. di polpo, 500 gr. di seppia, 500 gr. di cicale, 500 gr. di cozze, 500 gr. di pomodori maturi o pelati, cipolla, aglio, prezzemolo, salvia in foglie, a vino rosso, fette di pane, olio e sale. Fare un trito di aglio, cipolla e prezzemolo, (la salvia va lasciata intera) e peperoncino e rosolarlo in 1\/2 bicchiere d&#8217;olio. Appena imbiondisce bagnare con 1\/2 bicchiere di vino e quando sar\u00e0 evaporato mettere nella pentola i polpi e le seppie. Dopo pochi minuti aggiungere i pomodori, salare e cuocere<a class=\"more-link\" href=\"https:\/\/www.areeriso.it\/wordpress\/2021\/03\/01\/cacciucco-alla-livornese\/\">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-806","post","type-post","status-publish","format-standard","category-secondi"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Ingredienti per 6\/8 persone: 800 gr. di pesce con lisca (scorfano, gallinella, tracina), 500 gr di palombo, 500 gr. di polpo, 500 gr. di seppia, 500 gr. di cicale, 500 gr. di cozze, 500 gr. di pomodori maturi o pelati, cipolla, aglio, prezzemolo, salvia in foglie, a vino rosso, fette di pane, olio e sale.\" \/>\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\/03\/01\/cacciucco-alla-livornese\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.1.1\" \/>\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=\"Cacciucco alla Livornese - 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