{"id":677,"date":"2017-03-03T12:51:28","date_gmt":"2017-03-03T11:51:28","guid":{"rendered":"http:\/\/www.acetaiadigiorgio.it\/recipes\/primi-piatti\/"},"modified":"2017-03-14T10:00:15","modified_gmt":"2017-03-14T09:00:15","slug":"pastas","status":"publish","type":"page","link":"https:\/\/www.acetaiadigiorgio.it\/en\/recipes\/pastas\/","title":{"rendered":"Pastas"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Pastas<\/h1>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”small_depth” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_row_inner equal_height=”yes” column_margin=”default” text_align=”left”][vc_column_inner background_image=”349″ enable_bg_scale=”true” column_padding=”no-extra-padding” column_padding_position=”all” centered_text=”true” background_color_opacity=”1″ el_class=”ricette-img” width=”1\/3″ column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][vc_column_inner column_padding=”padding-2-percent” column_padding_position=”all” background_color_opacity=”1″ width=”2\/3″ column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Pumpkin Cream<\/h2>\n[\/vc_column_text][divider line_type=”No Line” custom_height=”20″][vc_column_text]Serving 4 people:<\/strong>
\n– 1\/2 cup chopped leek (or onion)
\n– 2 cups chopped pumpkin
\n– 1 cup chopped potatoes
\n– 3 tbsp. Extra virgin olive oil
\n– 1 tsp. salt
\n– 1\/2 tsp. nutmeg
\n– 1\/4 tsp. ground pepper
\n– 3 cups chicken broth
\n– Traditional Balsamic Vinegar DOP extra old
\n– 4 slices of toasted homemade Tuscan bread (as a side)<\/p>\n

Preparation:<\/strong>
\nPut pumpkin with leek and potatoes in pan. Add the salt, nutmeg and pepper. Slowly add chicken broth and let boil for 25 minutes. Place everything in a blender and carefully puree until completely smooth Serve in warm bowls, and garnish with one slice of toasted homemade Tuscan bread , some Parmigiano-Reggiano cheese and few drops of Traditional Balsamic Vinegar over 25 years DOP.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”small_depth” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_row_inner equal_height=”yes” column_margin=”default” text_align=”left”][vc_column_inner background_image=”463″ enable_bg_scale=”true” column_padding=”no-extra-padding” column_padding_position=”all” centered_text=”true” background_color_opacity=”1″ el_class=”ricette-img” width=”1\/3″ column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][vc_column_inner column_padding=”padding-2-percent” column_padding_position=”all” background_color_opacity=”1″ width=”2\/3″ column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Ravioli<\/h2>\n[\/vc_column_text][divider line_type=”No Line” custom_height=”20″][vc_column_text]Serving 4 people:<\/strong>
\n– 35-40 good pumpkin or SPINACH CHEESE RAVIOLI
\n– butter
\n– sage
\n– Parmesan Cheese
\n– Traditional Balsamic Vinegar DOP<\/p>\n

Preparation:<\/strong>
\nCook the ravioli in the boiling water until the pasta is translucent and the filing is firm and white, about 2 to 3 minutes. Drain the ravioli in a colander While raviolis are cooking, melt butter in small skillet with sage. Toss with drained raviolis and sprinkle with Parmesan cheese. Arrange on plates and serve with few drops of Traditional Balsamic Vinegar DOP Extra old.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”small_depth” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_row_inner equal_height=”yes” column_margin=”default” text_align=”left”][vc_column_inner background_image=”464″ enable_bg_scale=”true” column_padding=”no-extra-padding” column_padding_position=”all” centered_text=”true” background_color_opacity=”1″ el_class=”ricette-img” width=”1\/3″ column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][vc_column_inner column_padding=”padding-2-percent” column_padding_position=”all” background_color_opacity=”1″ width=”2\/3″ column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Black Rice with Aceto Balsamico<\/h2>\n[\/vc_column_text][divider line_type=”No Line” custom_height=”20″][vc_column_text]Serving 4 people:<\/strong>
\n– 100 gr. butter
\n– half onion
\n– 300 gr. rice
\n– 1 laurel leaf
\n– rosemary
\n– a bottle of Cabernet or Barolo
\n– Aceto Balsamico Tradizionale di Modena D.O.P.<\/p>\n

Preparation:<\/strong>
\nBrown half onion in a casserole with 50 gr butter, a leaf of laurel and rosemary.
\nAdd 300 gr. rice and let it brown and when it boils, pour half a liter Cabernet and Barolo, making it evaporate.
\nAfter 15 minutes add grated Parmigiano-Reggiano, another 50 gr butter stir and cook for some minutes.
\nRight before turning the gas off , add 2 spoons of ABTM of Acetaia di Giorgio.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”center” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][nectar_btn size=”small” button_style=”see-through” button_color_2=”Accent-Color” color_override=”#997b5d” icon_family=”none” url=”http:\/\/www.acetaiadigiorgio.it\/en\/recipes\/” text=”OTHER RECIPES”][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text] Pastas [\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” bottom_padding=”20″ overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":654,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-677","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages\/677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/comments?post=677"}],"version-history":[{"count":2,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages\/677\/revisions"}],"predecessor-version":[{"id":679,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages\/677\/revisions\/679"}],"up":[{"embeddable":true,"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/pages\/654"}],"wp:attachment":[{"href":"https:\/\/www.acetaiadigiorgio.it\/en\/wp-json\/wp\/v2\/media?parent=677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}